• Cabbage red microgreens ready to harvest, grown from Deliseeds seeds
  • Cabbage red microgreens ready to harvest, grown from Deliseeds seeds
  • Cabbage, Red - microgreens seeds for growing
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Brassica oler. capitata rubra

Cabbage, Red - microgreens seeds

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€9,95
€9,95
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    Purple-stemmed red cabbage microgreens with a mild, sweet cabbage taste, ready in 10–12 days.

    Easy to grow: no soaking, even germination and a dense tray of violet stems.
    From seed to harvest in 10–12 days: 3–4 days covered in the dark, then strong light.
    Sow 25 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Mild, slightly sweet cabbage flavour with a crisp bite. Adds colour to salads, bowls and sandwiches.
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    Cabbage red microgreens ready to harvest, grown from Deliseeds seeds
    Cabbage red microgreens ready to harvest, grown from Deliseeds seeds
    Cabbage, Red - microgreens seeds for growing

    Details

    Purple-stemmed red cabbage microgreens with a mild, sweet cabbage taste, ready in 10–12 days.

    Easy to grow: no soaking, even germination and a dense tray of violet stems.
    From seed to harvest in 10–12 days: 3–4 days covered in the dark, then strong light.
    Sow 25 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Mild, slightly sweet cabbage flavour with a crisp bite. Adds colour to salads, bowls and sandwiches.
    SPECIFICATION

    Seed

    Common name Red cabbage microgreens
    Botanical name Brassica oleracea var. capitata f. rubra
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 250

    Growing

    Difficulty Easy — good for beginners
    Growing medium Potting soil or coco coir
    Sowing rate 25 g per 25 × 50 cm (1020) tray, range 20–30 g; about 2 g per 10 × 10 cm
    Soaking Not needed — sow dry
    Blackout 3–4 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 10–12 days after sowing, when the seed leaves are fully open
    Yield approx. 200–300 g per tray, depending on light and conditions

    Taste and colour

    Flavour Mild, slightly sweet cabbage with a light peppery note; crisp stems
    Colour Violet to purple-red stems, green seed leaves with purple edges

    Nutrition

    Red cabbage microgreens are a source of vitamin A, vitamin C and vitamin K.*

    Vitamin A contributes to the maintenance of normal skin. Vitamin C contributes to the normal function of the immune system. Vitamin K contributes to the maintenance of normal bones.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of red cabbage microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    Red cabbage is one of the most colourful microgreens you can grow at home. The stems turn deep violet, the seed leaves stay green with purple edges, and a full tray looks striking on its own. The taste is the gentlest of the cabbage family: fresh, slightly sweet and without the heat of radish or mustard.

    The purple colour comes from anthocyanins, the same pigments that give the vegetable its colour. They develop best in strong light, so a tray grown on a dim windowsill stays greener. Give it bright light from the moment you remove the cover.

    Why 25 g per tray? Some seed suppliers recommend as little as 10 g, others up to 45 g, for the same size of tray. Low rates suit growers who wait for the first true leaves; for a dense tray cut at the seed-leaf stage, 20–30 g works best.

    IN THE KITCHEN

    Use red cabbage microgreens raw, for colour as much as taste: on salads and grain bowls, in wraps, sandwiches and spring rolls, or on top of soups and tacos just before serving. A squeeze of lemon or a little vinegar keeps the purple bright. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press the surface level.
    2 Scatter 25 g of dry seed (20–30 g) as evenly as you can. No soaking is needed. Mist the surface lightly.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 3–4 days.
    4 When the seedlings start to lift the cover, move the tray under a grow light or to a bright window. Strong light gives the deepest purple. Water from below once or twice a day so the surface stays dry, and give the tray some airflow to prevent mould.
    5 Harvest 10–12 days after sowing, when the seed leaves are fully open and before the first true leaves appear. Stop watering about 12 hours before and cut just above the soil with sharp scissors or a knife.
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