Radish, Daikon Organic Sprouting Seeds

The seed

Untreated seed intended for sprouting.

Food safety

Sprouts need warm, moist conditions, and so do bacteria, so raw or lightly cooked sprouts carry some risk of foodborne illness. Wash your hands, sanitize the jar, use clean drinking water, rinse often and keep finished sprouts cold. Health agencies advise young children, older adults, pregnant women and anyone with a weakened immune system to eat sprouts only when thoroughly cooked.

Equipment

A clean wide-mouth glass jar, quart or half-gallon size, is all you need. Tray sprouters and commercial units work too; follow the directions that come with them.

Soaking

Measure the seed into the jar, cover the opening with cheesecloth or a sprouting screen held by a rubber band or ring, half-fill with lukewarm water and let the seed soak overnight.

Rinsing

In the morning, pour the water off through the cloth, rinse with fresh lukewarm water and drain thoroughly. Lay the jar on its side in a dark spot at about 60–70°F (15–21°C). Rinse and drain at least twice a day until harvest, and never leave the seed sitting in water.

Greening and harvest

Once sprouts reach the length you want, or open their first tiny leaves, give them a few hours of light to color up. Float loose hulls off in a bowl of water or lift them out with a spoon; they are harmless to eat, but sprouts keep longer without them.

Storage

Drain well and refrigerate at 40°F (4°C) or below. Use within about a week.

Days to harvest

Varies by seed type; see each variety.

Scientific name

Raphanus sativus var. longipnnatus

Seeds per lb.

About 34,900 on average.