Buckwheat seeds produce sprouts with a light pink stem and dark green leaves. The sprouts can be eaten raw in salads or sandwiches or cooked in stir-fries, soups, or casseroles. They have a mild and nutty flavor that pairs well with various ingredients and can add a crunchy texture to any dish.

Seeding Rate:
    Indoor:      8-12 oz./ 10”x 20” tray
    Outdoor:       60-80 lbs./acre

How to Grow:  Soak seeds overnight before planting. If grown indoors, germinate in darkness for at least two days (until germinated). Sow densely (nearly touching) in moist potting soil at a depth of 1/8” — with temperatures 65°F to 70°F in full sun (or under grow lights). Keep the soil moist, but allow it to drain. As seedlings are growing, gently run a plant stake or your hand over the plants; this will help knock off the seed coats from the cotyledons. Harvest using scissors or sharp knife when the seedlings are about 3-6” tall (about 7-12 days). Cut just above the soil line.

Note: Not well-suited for sprouting jars. Shoots can be stored in a sealed plastic bag in the refrigerator for up to one week. Wash shoots just before eating.

Nutritional Value:  Sprouting seeds are richer in protein, folate, magnesium, phosphorus, manganese and vitamins C and K than un-sprouted plants. The vitamin and mineral content varies based on the variety of the sprouting seeds. Sprouts offer a powerful source of vitamins, minerals, antioxidants, and enzymes that fight free radicals because sprouting can increase their potency by 20 times or more.