The sprouts from pink radish are rich in nutrients, containing many vitamins and minerals (iron, potassium, calcium, magnesium, sodium, and phosphorus). They taste like spicy radish, but milder.

A look at health

Vitamins: A, B1-Thiamine, B2-Riboflavin, B3-Niacin, C

Minerals: K, Ca, Mg, S, P

Cultivation: Soak 2 tablespoons of seeds in water overnight. The next morning, apply a cheesecloth to the jar opening and secure it with a rubber band. Leave the jar upside down at an angle so that no water remains among the seeds. Rinse and drain the water twice a day. For even better results, spread the soaked seeds on a tray with a substrate (kitchen paper or cloth) and spray them 2-3 times, using just enough water to keep them moist. They grow at room temperature, preferably in a dark place. As sprouts, they are ready once they sprout a little tail. As seedlings, let them grow up to 3-4 centimeters and when ready, expose them to daylight to turn green. Once sprouted, place the seedlings in an airtight container in the refrigerator for a few days where they continue to grow. Before consuming the sprouts, rinse them.