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    Orach (Red French Spinach) - microgreens seeds

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    22,00 zł
    22,00 zł
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      Stunning deep-crimson leaves, mild spinach flavour, and one of the most visually dramatic microgreens you can grow.

      Beginner-friendly soil crop; grows year-round indoors with minimal setup — no soaking required
      Ready to harvest in just 12–16 days from seeding; fast enough to keep any kitchen stocked
      Rich in vitamin C, pro-vitamin A (carotenoids), iron, calcium, and rare betalain pigments with antioxidant and anti-inflammatory properties
      Mild, lightly mineral spinach flavour with tender cotyledons — a striking colour accent in salads, grain bowls, and cold soups
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      Details

      Stunning deep-crimson leaves, mild spinach flavour, and one of the most visually dramatic microgreens you can grow.

      Beginner-friendly soil crop; grows year-round indoors with minimal setup — no soaking required
      Ready to harvest in just 12–16 days from seeding; fast enough to keep any kitchen stocked
      Rich in vitamin C, pro-vitamin A (carotenoids), iron, calcium, and rare betalain pigments with antioxidant and anti-inflammatory properties
      Mild, lightly mineral spinach flavour with tender cotyledons — a striking colour accent in salads, grain bowls, and cold soups
      FULL SPECIFICATION TABLE

      General Specification

      Common Name Red Orach, French Spinach, Mountain Spinach, Garden Orache
      Botanical Name Atriplex hortensis var. rubra
      Seed Type Annual, heirloom, open-pollinated; Amaranthaceae (Chenopodiaceae) family
      Stem/Leaf Color Deep crimson to burgundy-red cotyledons and stems; leaves have a characteristic shimmery/silvery underside
      Flavor & Texture Mild, lightly mineral spinach flavour with a subtle earthy-salty note; tender and smooth texture at the cotyledon stage
      Seed Count per 10g Approximately 280–315 seeds per 10 g (based on ~8,000 seeds/oz / ~250–280 seeds/g)

      Cultivation Data

      Difficulty Easy — suitable for beginners; no soaking required, low disease pressure when bottom-watered
      Preferred Medium Fine potting soil or coco coir, 3–4 cm depth; performs well in soil-based media; difficult to grow hydroponically
      Seeding Density (1020 tray) 40–50 g per 1020 tray (25×50 cm)
      Seeding Density (10x10 cm) 3.2–4 g per 10×10 cm
      Expected Yield Moderate; light-weight delicate greens — exact yield varies with conditions; best evaluated by fresh weight at harvest
      Soaking Not required; seeds are small and fragile — sow dry
      Blackout Days 3–4 days under a humidity dome/cover at 20–24 °C until germination is visible
      Watering, pH & Temp Bottom water once daily after uncovering; water pH 6.0–7.0; growing temperature 16–22 °C; germination temperature 20–24 °C
      Sprouting Time Germination visible at day 3–4
      Harvest Time 12–16 days from seeding, at cotyledon stage when stems reach 3–5 cm

      Health & Nutrition

      Vitamins Vitamin C (notably high), pro-vitamin A (carotenoids), Vitamin K, Folate
      Minerals Iron, Calcium, Magnesium, Phosphorus, Potassium, Zinc, Manganese, Selenium (bioaccumulator)
      Notable Compounds Betalains (betacyanins and betaxanthins — red-purple pigments unique to Amaranthaceae); Anthocyanins; Dietary fibre; Tryptophan; Essential unsaturated fatty acids
      Health Benefits Betalains and anthocyanins deliver potent antioxidant and anti-inflammatory activity; high vitamin C supports immune function; calcium, phosphorus and vitamin K contribute to bone health; iron content supports healthy red blood cell production; contains lower oxalic acid levels than spinach, making it gentler on digestion; Atriplex has demonstrated anti-diabetic, anti-obesity, and antimicrobial bioactivities in research contexts
      ABOUT

      Red Orach (French Spinach) is one of the oldest cultivated vegetables on Earth, prized since ancient Egypt for its jewel-toned, deep crimson-to-burgundy leaves with a distinctive shimmery underside that catches the light like silk. At the microgreen stage the flavour is soft and gently mineral — like the most delicate young spinach, but with a subtle earthiness that makes it pair beautifully with citrus vinaigrettes, creamy cheeses, and cured fish. The vivid colour holds brilliantly in raw preparations, making a single pinch of these greens transform any plate from ordinary to restaurant-worthy. Unlike spinach it doesn't bolt in summer heat, meaning you can grow flush after flush all year long — so there is genuinely no bad time to start your first tray.

      GROWING INSTRUCTIONS
      1 Fill your tray with about 3–4 cm of fine, moist potting soil or coco coir and level it gently. No soaking needed for orach seeds — they are small and fragile and germinate best when sown dry directly onto the surface.
      2 Scatter the seeds evenly across the tray at roughly 40–50 g per 25×50 cm tray — a good, visible single layer without large piles. Press them firmly into the medium with a flat board or the back of another tray to maximise soil contact; you'll notice how the seeds seem to 'nestle in' as you press.
      3 Cover lightly with a thin layer of vermiculite or sifting of moist growing medium (just enough to barely hide the seeds), then place a second tray on top as a humidity dome. Keep in a warm spot at around 20–24 °C. Mist once or twice a day — lift the cover and you'll start to smell that clean, fresh-earth scent within 24 hours.
      4 By day 3–4 you'll see the first hairpin sprouts pushing up — a thrilling moment! Remove the cover and move your tray to bright indirect light or under a grow light for 12–16 hours a day. The cotyledons will begin to flush that gorgeous deep crimson almost immediately as they hit the light.
      5 Switch to bottom-watering from now on: set the growing tray in a shallow basin with about 1 cm of water for 5–10 minutes, then drain. This keeps the leaves and stems dry, which dramatically
      6 Watch the leaves unfurl over the next week — they'll deepen from rosy pink to rich burgundy-red, and that shimmery underside will become visible. Taste a leaf around day 10 to find your personal sweet spot; the younger they are, the more delicate the flavour.
      7 Harvest at 12–16 days when the cotyledons are fully open and the stems reach 3–5 cm. Cut cleanly just above the soil line with sharp scissors, harvest dry (don't water the night before), and refrigerate immediately. Shelf life is 5–7 days when stored in a sealed container with a small piece of paper towel to absorb moisture.

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