Sprout cultivation scratch key

At the moment, pea sprouts are the most popular in the market, followed by radish, clover, and buckwheat sprouts. While each type has its own unique flavor and texture, the general cultivation methods are quite similar. Whether you're growing them at home or on a larger scale, understanding the key steps can help ensure a successful harvest. The first step is selecting high-quality seeds. For sprout cultivation, it's essential to use fresh seeds with a germination rate of over 95%. The seeds should be pure, plump, and free from any signs of contamination. Using poor quality seeds can lead to low yields and weak sprouts, so this step is crucial for success. Once the seeds are selected, the next step is soaking. After washing them with clean water at a temperature between 20-30°C, they should be soaked in water that is two to three times their volume. The soaking time varies depending on the type of seed. For example, peas usually need 18 to 24 hours, while radishes only require 6 to 8 hours. In winter, the time may be slightly longer, and in summer, it can be a bit shorter. After soaking, the seeds should be rinsed again to remove any mucus from the seed coat. Then, drain off excess water and place them in a flat container, covering them with a damp cloth or sack. Peas should be kept at 18-22°C, radishes and buckwheat at 23-26°C, and clover at 20-23°C. After about 48 hours, the pea, buckwheat, and clover sprouts will reach around 3 mm in length, while radish sprouts will be ready in just 24 hours. Next comes the sowing process. Before planting, make sure to rinse the sprouting tray thoroughly. Place one or two layers of white paper (or old newspaper) at the bottom of the tray to help absorb and retain moisture. Then spread the germinated seeds evenly across the wet surface. A typical tray size is around 60 x 25 cm, with the amount of seeds varying per type: peas (350–400 grams), buckwheat (150–170 grams), radishes (80–100 grams), and clover (30–50 grams). Once planted, stack the trays neatly and cover them with black plastic film to keep the environment dark and moist. Peas should be kept at 18–23°C, buckwheat and radishes at 20–25°C, and clover at 20–23°C. After two days, the sprouts will grow to about 2–3 cm tall, and it’s time to move them to a well-lit area to continue their growth. This is when the light-dependent development begins, and the sprouts will start to turn green and become more nutritious.

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