Original price was: R40.00.R36.00Current price is: R36.00.
Only 2 left in stock
They produce crisp, mild, nutty-tasting sprouts that pair well with salads, bowls, sandwiches, and wraps.
Packed with vitamins (A, C, E) and minerals such as iron and magnesium, they offer a natural nutritional boost.
Their firm bite and fresh flavour make them a popular addition to everyday meals.
Suitable for indoor or outdoor sprouting, they are simple enough for beginners yet reliable for experienced growers.
Naturally rich in vitamins A, C, and E.
Good source of magnesium, iron, and healthy plant fats.
Contains antioxidants that support immune and cellular health.
High in protein for energy and muscle repair.
Provides fibre to support digestion.
You’ll need:
Shallow tray • Well-draining medium (soil/coco coir) • Sunflower seeds • Spray bottle • Scissors
Steps:
Prepare tray: Fill the tray 2–3 cm deep with your growing medium. Level and lightly firm.
Soak seeds: Rinse and soak seeds for 8–12 hours, then drain thoroughly.
Sow: Spread seeds in a single, dense layer over the surface and press down gently.
Germinate: Mist lightly, then cover the tray with another tray/lid for 2–3 days until most seeds have sprouted.
Light: Remove the cover, mist daily, and place the tray in bright light.
Grow: Allow microgreens to develop until they reach 8–12 cm, usually 7–10 days.
Harvest: Cut just above the soil line using scissors.
After harvesting:
Remove the entire block of used growing medium, roots, and seed hulls.
Add the whole block to your compost.
Sunflower microgreens do not regrow, so start with fresh medium for each batch.
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