Key nutrients found in poppy seeds:
- Source of linoleic acids, which protect the heart
- The outer coat is a great source of dietary fibre, for healthy digestion
- The seeds are high in B-complex vitamins (thiamine, pantothenic acid, pyridoxine, riboflavin, niacin, folic acid)
- A rich source of minerals; iron, copper, calcium, potassium, manganese, zinc &magnesium
- Poppy seeds also contain small amounts of opium alkaloids, which can help to ease pain & calm the nervous system
Sprouting your own poppy seeds is easy, cost-effective, and can be done all year round, giving you a fresh supply of nutrient-dense sprouts whenever you want them.
Suitable for sprouting and general consumption.
Recipe for Honey & Poppy Seed Dressing:
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- ¼ cup honey
- 1Tbsp sprouted poppy seeds
- 3tsp Dijon mustard
- ½tsp salt
- Freshly ground black pepper
- Whisk the vinegar, honey, mustard, poppy seeds & salt together in a bowl.
- Slowly drizzle in the olive oil, whisking constantly until it’s been incorporated.
- Toss over green salad, or refrigerate in a sealed container until ready to serve.
Please Note: This product consists of the sprouting seeds only; sprouting jars & stand are not included. You will need a full standard sprouting kit to grow your seeds.
- Poppy seeds are very small and not suitable for growing in jars. Grow on a sprouting mat, with regular misting.
- Keep your growing sprouts in natural light but never in direct sunlight. Rinse your seeds 2-3 times a day in cool water. The water should be rinsed clear.
- Harvest within 2-3 days of the “tails” and/or greenery appearing from the seeds.
- Drain the sprouts well & leave 2-4 hours to dry, before transferring to an airtight, covered storage container.
- Enjoy your sprouts in 3-7 days; keep them refrigerated in an airtight container. Start sprouting new seeds every 2- 3 days for a continuous, fresh supply.
- Never eat sprouts that have started to smell bad.
- Always wash your containers thoroughly between plantings.
- Remove any broken or damaged seeds before you start sprouting.
- Double rinsing is recommended for beans & legumes.
- Never eat sprouted soy beans with brown spots.
- Unsprouted seeds should be stored in an airtight container in a cupboard. The germination life of seeds is generally 2-5 years.
1 out of 1 people would recommend this product02/10/2014, By LuisaI love these seeds, I add them into my muesli in the morning and into salads, they have a wonderfully mild, nutty taste.
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