Introducing a few seeds to germinate

graines germes afrique senegal

In alphabetical order, to get an idea of the size of the seeds, the number of seeds per gram is indicated (GR/g)

Alfalfa or alfalfa: small yellow or brown round seed. (300 gr/g). Alfalfa is one of the easiest seeds to germinate and one of the most comprehensive nutritionally. It is commonly used for mixing with mucilage seeds such as garden cress or mustard. Its regular and tight germ will become the support and it absorbs the mucilage. Rich in protein, mineral salts, (calcium, iron, magnesium, potassium, phosphorus), vitamins A, B1, B2, B12, C, D and E.

Amaranth: Related to Quinoa, formerly used by the Aztecs; She’s very rich in protein. The tiny yellow seed gives a beautiful pink-red spray with a very special sweet flavor. It contains 2 times more iron and 4 times more calcium than durum. Vitamins A and C. Calcium, iron.

Azuki: Small bean of Asian origin, where it has been cultivated for centuries. The Azuki has a nice red color (20 gr/g) and offers a short white germ. It germinates very well with seeds of the year’s harvest. Known for its richness in protein, vitamins B1, B2, iron, calcium and potassium.

Oats: Very rich in fats, carbohydrates and mineral salts (sodium, iron, calcium, magnesium phosphorus), it is very useful in case of lack of muscle tone, nervous or psychic. Typical food of the Nordic and cold seasons.

Basil: Seed to mucilage. (800 gr/g) Aromatic and medicinal plant native to India. Ideal for flavoring Southern dishes. Personal Rq; Not easy to germinate in case of low temperature

Wheat: Cereal with the most complete nutritional value. Use whole seeds for germination. (40 gr/g) The seed germinated has a slightly sweet and pleasant taste, which can be consumed from the 2nd or 3rd day, to the appearance of the germ (small white dot). germinated wheat is the richest substance in vitamin B1: With equal weight it contains 10 to 20 times more vitamin B1 than meat. 20 GR of germinated wheat provide half of the daily ration in vitamins B1. Contains proteins, carbohydrates and all mineral salts: Calcium, copper, iron, Sodium, Zinc… + Vitamins B1, B2, B3, B5 and B9. (Do not confuse wheat germinated with wheat germ, part germination of wheat grain, extracted to make an oil)

Broccoli: small round seed of reddish brown to dark brown.

Carrot: Very small grey-brown seed (800 gr/g). The germinated Carrot has a very bitter taste. It is interesting to mix it with more neutral varieties like alfalfa. Rich in mineral salts and vitamins B, C, D and E. It is also the richest vegetable in carotene (provitamin A).

Caraway: A biennial plant of the cumin family, caraway is used as a spice. (250 gr/g). Used by the Romans against stomach aches. Germination requires the use of recent seeds.

Celery: small seed. Vitamins B1, C.

Chicory: small seed of elongated shape, (650 gr/g). (Strand of straw) to taste very bitter!. It is advisable to mix it with more neutral varieties such as alfalfa. Chicory helps digestion while stimulating the production of bile. She’s tonic and laxative. Potassium salts, vitamins C, K, P.

Chinese cabbage: (450 gr/g) like green cabbage, Chinese cabbage is rich in Sodium, Potassium and vitamins A, B2, B3 and C. The Chinese cabbage germ has a very nice taste and a green meadow color.

Red cabbage: small round and brown seed (400 gr/g), it gives a germ of a beautiful fuchsia color with white stem with two green leaflets. The red cabbage has the peculiarity of not being indigestible. Rich in calcium and sulfur, it also contains iron, magnesium, zinc as well as vitamins A, B1, B2, B3 and C.

Green cabbage: Round seed smaller still than that of red cabbage (450 gr/g). Known for 4 000 years in Europe, green cabbage has spread on a large scale in the Middle Ages. appreciated for its medicinal properties, it was integrated into food especially in soups. Rich in sulphur, potassium, vitamins A, B1, B3 and C.

Squash: 10 h soaking

Garden cress: Seed to Mucilage (450 gr/g), garden cress can be considered a fresh spice. When pushing, water gently to not crunch its leaves under the weight of water. Vitamins A, B1, B2, B3, C, E. Minerals: Calcium, iron, magnesium, phosphorus.

Watercress cress: seed with mucilage, spicy flavor. Depurative, stimulating; Antiscurvy by its richness in vitamin C, watercress also contains vitamin A, B1 and B2, thus carotene (provitamin a)

Cumin: flat, curved, moon-shaped seed (250 gr/g), Cumin has a bitter-trending taste. This annual plant is used as a spice. In the Middle Ages it was used in the kitchen against flatulence. Germination requires the use of recent seeds.

Daikon: Sort of rave, also called Radishes from Japan. The seed is larger (80 gr/g) than that of the round-end radish and its taste is more pronounced. The daikon accompanies the cheeses or mixes with endive or tomatoes in a salad. Advantage: It allows sensitive people to eat spicy stomach.

Spelt: Species of wheat with a square spike. Very old cereal that accommodates harsh climates. It has approximately the same virtues as wheat. His seed is harder to pull out of bullets. (Outer envelopes)

Fennel: Fennel is a seed germinated with aniseed flavor. (200 gr/g) The Romans used it to fight fever. Very digestive. It’s hard to find a good breed of seed. Rich in iron, Calcium, manganese and vitamins A and C.

Fenugreek: (from « Greek hay ») or Trigonelle. Very ancient seed which was already used in the time of the pharaohs. Its flattened seed, of medium size (85 gr/g), from yellow to beige. Germinated, the fenugreek comes in the form of a white stem that turns to beige and ends on a darker coat *. The seed germinated has a strong taste and a little bitter. Very popular for its curative effects, especially against anemia, for the circulation of blood, as depurative of the liver, stimulating the pancreas. Rich in vitamins A, B1, B2, B3, B5, D. Minerals: iron, phosphorus.

Kamut: Rich in protein, minerals (iron, potassium, sodium) and vitamins: B1, B2, B3, B5, B6, B9, E.

Lens: The lenses, substantial food, very digestible, are high in protein and iron. They contain vitamins A, B1, B2, B3, B6, C as well as mineral salts of phosphorus, manganese, zinc.
– Blonde lenses: Unlike pink and green lentils, the seed of blond lenses is flat (40 gr/g).
– Pink lentils: (30 gr/g) for germination, it is essential to use unbroken seeds. germinated, they are very crunchy. The germinated lentils keep the appearance of the seed, except that they present a germ up. This ends with two small starry leaflets and two roots downwards. To consume in its entirety. Rich in iron and Calcium.
– Green lentils: (40 gr/g) same feature as Pink lenses. The green color is noticed when the seed germinates has lost its seed coat. Their taste is less pronounced than pink lentils.

Lin: Flax or linen is a seed in mucilage. Small oval and brown seed (300 gr/g). Flax, emollient and mild laxative, diuretic and softener is advised in the inflammation of the digestive and urinary tract. As soon as two leaflets appear, which open by dropping the integuments, the sprouts of germinated seeds are ready to be consumed.

Corn: Native to South America, it is a characteristic plant of warm regions and seasons. Moderator of the thyroid gland. Recommended for its value in protein, carbohydrates, vitamin B and E.

Millet: small yellow spherical seed. Soaking: 8 h, germ in 2, 3 days. It is the richest cereal in vitamin A, and rich in phosphorus, magnesium, iron. Little yellow seed, round.

Mustard: Seed to mucilage. (200 gr/g) With a spicy flavor, there are three varieties of mustard. White mustard is the easiest to find, Eastern white mustard is a smaller seed and black mustard is the most spicy. Mustard seeds stimulate the stomach and prevent putrid fermentation with their aromatic and antiseptic essential oils. Moreover, Mustard has a particularly strong odor and unpleasant to soak, which we should not worry! Rich in Calcium, sulfur, phosphorus, Potassium and iron. It contains vitamins A, B1, B2 and C.

Turnip: A softening and laxative oil is extracted from its seeds, also used in external use for wound healing. The turnip is a vegetable rich in mineral salts and trace elements (sulfur, phosphorus, chlorine, Sodium, Potassium, magnesium, Calcium, iron, Zinc, copper, manganese, iodine) and vitamins A, B3, B6, C and E.

Nigel: The Taste of the Nigel is peppered. Its black seed resembles that of the leek (200 gr/g). From the Middle East. In India and Egypt it is used as a sweet pepper. germinated, its taste becomes rather bitter.

Onion: The onion seed resembles that of Leek, but is larger (250 gr/g) onion, native to northern Asia, has been cultivated for more than five thousand years and is currently present in all latitudes, in various climates (both in Niger than in Finland). The Greeks attributed him great therapeutic virtues. There is Zinc and sulfur. It is very rich in vitamins C.

Barley: Barley is a good cereal for the manufacture of malt (cereal germinated, dried) or malt flour (ground malt). The malt is tonic of the stomach, agent of nutrition, and contains vitamin B12. The germinated barley, lightly roasted and then ground, replaces the coffee.

Parsley: small seed streaked with light green. The parsley has a time of germination long enough, from 10 to 12 days. It is very rich in vitamins C. The sprouted parsley tastes the same sweeter than the ripe parsley.

Leek: Very small black seed, (450 gr/g) Leek Seed has an extremely slow germination process (about 12 days). It gives a germ of a beautiful neon green and a pungent taste of young leek. The slower the germination, the longer the conservation will be. The leek is diuretic, rich in Calcium and iron, also with iodine, zinc and copper. Vitamins A, B1, B2, B3, B9, C, E.

Peas: pea: Large Seed, (4 gr/g) The pea grows in eight days. For better digestion, bake at less than 40 °. It has the ability to decrease the blood sugar level and its fiber richness reduces cholesterol.

Chickpea: Large seed, 4 to 5 seeds per 1 gram, chickpea is consumed with a short germ. Its consistency is softened when it is germinated. Very energetic, it is rich in carbohydrates, protein, phosphorus, Calcium and iron. Its vitamin content is quintupled after three or four days of germination. For a finer flavor, remove the envelopes before consumption.

Purslane: small black seeds that give pinkish to purple germs with a very fine, slightly sweet taste.

Quinoa: Delicious seed rich in protein, phosphorus, Calcium, iron and vitamins B and E. You can germinate the quinoa bought for the kitchen, it germinates very well by giving after a few days a light yellow germ, which reddens towards the 5th day. Contrary to a common idea, quinoa is not a cereal, but a chénopodiacée (like spinach).

Radishes: (120 gr/g) detoxifying of the liver and drainer of the kidneys, the radish is suitable against obstruction of the airways and the congestive states. The peppery taste of the germinated seed makes it an aroma of choice. All radish varieties can germinate, with round-end radishes and daikon being the ones that germinate best. Attention, as it ferments quite easily, it is good to rinse it more frequently (3 x a day) and as it also dehydrates more easily to moisten it sufficiently. Vitamins B1, C. Minerals: Calcium, iron, zinc.

Horseradish: (100 gr/g) annual wild plant originating in eastern Europe. Peppery flavor. Known for its power to slow the growth of yeast and mold. Very rich in vitamin C.

Rice: (35 gr/g) for germination, use unhusked rice (paddy rice) and moisten it abundantly (remember, rice grows in paddy fields). Its germination is long (ten days). After harvesting, it is advisable to cook it, at a maximum of 40 ° in order to soften it while keeping its energy values. Rich in assimilatable starch, it contains mineral elements (copper, magnesium, phosphorus, sulfur, etc…) as well as vitamins B1, B2, B3, B6, C.

Rocket: Seed to Mucilage, (350 gr/g) The rocket was used by Roman soldiers against fatigue and in order to obtain more energy. His seeds are rich in oil. The germinated seed, with a raised taste, contains sulfur, Potassium salt and Calcium, phosphorus and vitamin C.

Buckwheat or Black wheat: tetrahedron-shaped seed (« berlingot ») light brown to dark. Germination in 2 to 3 days. (100 gr/g). It is a cereal very rich in starch and essential amino acids. It is recommended to rid it of its integuments before consuming it, because they are not very digestible. Germinated seeds are generally eaten ground, mixed (for example, for pancakes). Vitamins B1, B2, B5, P. Mineral salts: Magnesium, phosphorus, calcium, potassium.

Rye: Cereal to advise people who suffer from hyperviscosity and arteriosclerosis. Rich in protein and mineral salts. Vitamins B (?), C, E.

Sesame: oil plant, so rich in fat, but also in protein. Vitamins A and E.

Green soybean or mung bean, mung bean, taugé: large green seed of oval shape, (20 gr/g) mung bean needs to soak 16 hours in water before germinating. Its protein richness (24%) And vitamins have made it the basis of Asian food. Place the hotbed in a rather dark place. The germinated seeds have a refreshing taste, although some remove the envelopes for a finer flavor. Vitamins A, B1, B2, B3, B9, C, E. Minerals: Calcium, phosphorus, iron. (not to be confused with yellow soy, which must be cooked before being consumed!)

Sunflower: (20 gr/g). Use husked seeds. Sunflower can be consumed immediately after a short 4-h soak, and can be consumed as is with its envelope. The Sunflower has a rapid germination (2 days). germinated, the seeds cannot be kept for more than 24 h! Sunflower is rich in protein and polyunsaturated fatty acids.

Clover: (300 gr/g) Its appearance is very close to the alfalfa, but a more pronounced green, similar taste. Clovers contain the 8 essential amino acids and vitamins A, C and D. Rich in minerals: Calcium, iron, cobalt, iodine, magnesium, manganese, potassium, phosphorus, sodium and zinc.

Red Clover: Recommended in case of immune deficiency. Soaking: 4 to 6 H, germination time 5 to 7 days. Output X10.


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