Description

Organic Soy
Soybean sprouts, botanical name Glycine max, are widespread mainly in Asia, but lately they are consumed more and more often in the West too. They are a rich source of proteins and they can be used in many different ways, both raw and cooked.

The sprout consist of a crispy white stem and a yellow seed, the tastiest and most nutritious part.

How can I grow it?
Producing organic Soya sprouts is quick and easy, even at home.
Place the seeds in a jar and cover them with warm water, then close it (it would be better with a mesh lid or a double gauze, to ensure proper ventilation of the seeds). Now, every 8/12 hours, drain the seeds by letting all the water out of the perforated cover and fill the jar again with clean water.

During germination, keep your organic Soya seeds to room temperature and far from direct light sources.

Already within the first two days, you may see the first shoots, but you can keep cultivating for 5/6 days, until they reach the length of 4/6 cm. However, we recommend you not to exceed this period, otherwise your Soya sprouts may lose their natural mildness and turn out to be more bitter.

Finally, drain them for one last time and let them dry, preferably on a cotton cloth.

How can I eat it?
The organic Soya seeds have a mild and delicate taste, reminescent of bean, and a crunchy texture. You can eat them raw, adding them to salads, sandwiches or soups, or sautéed, perhaps as a seasoning to first and second courses.

Organic Soy sprouts may contain traces of mustard, wheat, gluten and grasses.
Store the seeds in a cool and ventilated place, with a temperature between 8 ° and 20 ° C, away from atmospheric agents, changes in
humidity and sunlight.