Japanese Red Daikon Sango Radish - Microgreen - 1 gram

Description:

Red Daikon Sango microgreens are a vibrant and nutritious addition to salads, sandwiches, and garnishes. They have deep red stems, green leaves, and a mildly spicy, peppery flavour. These microgreens are rich in vitamins A, C, E, and K, as well as antioxidants and minerals. They grow quickly and are easy to cultivate indoors or outdoors.

Sowing Instructions:

Best Time to Sow: Year-round indoors or outdoors in mild weather.

Location:

Indoors: A bright windowsill, under grow lights, or near indirect sunlight.

Outdoors: A shaded or semi-shaded area with good airflow.

Sowing Steps:

Prepare the Tray or Container – Use a shallow tray (2-5 cm deep) with drainage holes and fill it with fine, well-draining soil or a coconut coir mix.

Sow the Seeds – Scatter seeds evenly across the surface without overcrowding. Aim for about 5 grams of seeds per 10 cm².

Press & Mist – Gently press the seeds into the soil and mist with water to ensure good seed-to-soil contact.

Cover (Optional) – Use a humidity dome or another tray to cover the seeds for the first 2-3 days to encourage strong germination.

Germination: 2-4 days at 18-25°C.

Growing Instructions:

Watering: Mist daily to keep the soil moist but not soaked. Avoid overwatering to prevent mold.

Light Requirements: Once germinated, expose microgreens to 12-16 hours of light daily for the best colour and growth. Grow lights or a sunny window work well.

Air Circulation: Ensure good airflow to prevent mold. A small fan can help if growing indoors.

Harvesting:

Ready in 8-12 days when they reach 5-10 cm in height and have their first set of true leaves.

Use scissors to cut just above the soil level.

Additional Tips:

Best Flavour & Nutrition – Harvest just before serving for maximum taste and nutrient content.
Re-Growth – Typically, microgreens do not regrow after cutting. Start a new batch for a continuous supply.
Storage – Store dry microgreens in an airtight container in the fridge for up to a week.