• Komatsuna, Red - microgreens seeds for growing
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Komatsuna, Red - microgreens seeds

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26,00 zł
26,00 zł
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    Japan's most colourful quick-crop micro — vivid red leaves, zero fuss, ready in under two weeks.

    Beginner-friendly brassica with reliable germination and no soaking required — ideal first or fiftieth grow
    From dry seed to harvest in just 8–12 days, with visible sprouts pushing through within 3 days
    Rich in vitamins C, K and A, plus anthocyanins and glucosinolates for antioxidant and immune support
    Mild, sweet mustard-spinach flavour with a crisp bite — perfect for salads, sandwiches, soups and Asian-inspired dishes
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    Komatsuna, Red - microgreens seeds for growing

    Details

    Japan's most colourful quick-crop micro — vivid red leaves, zero fuss, ready in under two weeks.

    Beginner-friendly brassica with reliable germination and no soaking required — ideal first or fiftieth grow
    From dry seed to harvest in just 8–12 days, with visible sprouts pushing through within 3 days
    Rich in vitamins C, K and A, plus anthocyanins and glucosinolates for antioxidant and immune support
    Mild, sweet mustard-spinach flavour with a crisp bite — perfect for salads, sandwiches, soups and Asian-inspired dishes
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Red Komatsuna microgreens (Japanese Mustard Spinach)
    Botanical Name Brassica rapa var. perviridis
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Green cotyledons with red-burgundy blush; pale to pink slender stems
    Flavor & Texture Mild brassica; sweet with a light peppery note; crisp and tender bite
    Seed Count per 10g ~3,500–4,000 seeds (≈350–400/g)

    Cultivation Data

    Difficulty Very easy — reliable germination, forgiving of minor errors
    Preferred Medium Soil or coco fibre pad; fine-grade potting mix recommended for best root anchorage
    Seeding Density (1020 tray) 15g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) 1.2g per 10×10 cm
    Expected Yield ≈8–12× seed weight
    Soaking No soaking required
    Blackout Days 2–3 days
    Watering, pH & Temp Keep medium evenly moist; prefer bottom watering. Target pH 6.0–6.5. Temperature 18–22 °C. Ensure good airflow after germination.
    Sprouting Time 3–5 days
    Harvest Time 8–12 days from sowing

    Health & Nutrition

    Vitamins Vitamin C, Vitamin K, Vitamin A (β-carotene)
    Minerals Calcium, potassium, manganese
    Notable Compounds Glucosinolates (convert to isothiocyanates/sulforaphane); anthocyanins responsible for red pigmentation
    Health Benefits Antioxidants help protect cells from oxidative stress; vitamin K contributes to normal blood clotting; glucosinolates support immune and metabolic health; anthocyanins associated with cardiovascular and anti-inflammatory benefits
    ABOUT

    Red Komatsuna is a Japanese mustard-spinach variety that looks almost too beautiful to eat — deep green cotyledons blushed with burgundy-red sit atop pale pink stems, making every tray look like a miniature autumn landscape. At harvest, the flavour is gentle and inviting: a clean brassica sweetness with the faintest peppery warmth, nothing aggressive, nothing sharp. Snip a handful onto miso soup, ramen or a fresh grain bowl and you add both colour and a subtle savoury lift that livelier greens would overwhelm. It grows fast, asks for almost nothing, and delivers one of the most photogenic harvests in the microgreens world — which is exactly why right now is the best time to get a tray started.

    GROWING INSTRUCTIONS
    1 Prepare your tray: Fill a 10×10 cm (or larger) tray with 2–3 cm of good-quality potting mix and firm it gently so the surface is level. Pre-moisten the soil until it feels like a wrung-out sponge — not soggy, just evenly damp. This single step sets you up for even, trouble-free germination.
    2 Sow the seeds: Scatter approximately 1.2 g of seed per 10×10 cm evenly across the surface — no soaking needed, just sprinkle straight from the packet. Give the tray a gentle press with a flat card to ensure good soil contact. You'll notice the tiny brown seeds almost disappear into the soil surface; that's exactly right.
    3 Enter the blackout: Stack the tray under a second tray weighted with something heavy, or slip it under a blackout dome. Keep it in the dark for 2–3 days and check moisture once daily — the seeds will be quietly putting down roots and stretching their first pale shoots upward. By day 2 you'll likely spot the first white sprout tips peeking through.
    4 Bring in the light: Once most seeds have germinated and the shoots are 2–3 cm tall, remove the cover and move the tray to a bright spot — a sunny windowsill, grow light, or greenhouse shelf all work well. You'll see the pale stems begin to blush pink and the cotyledons deepen from yellow-green to vibrant red-green within a day or two. This colour shift is the anthocyanins activating in response to light.
    5 Water from below: From now on, pour a small amount of water into a saucer or tray beneath the growing tray rather than watering from above. This keeps the foliage dry, greatly and encourages strong downward root growth. Aim for a pH of 6.0–6.5 and a room temperature of 18–22 °C — consistent warmth makes all the difference.
    6 Watch them grow: Over the next several days the greens will fill out beautifully — stems lengthening, leaves unfurling and the characteristic red blush intensifying. Enjoy the process: open the grow room and take a deep breath, there's a subtle fresh brassica scent that signals healthy, active growth. Good airflow around the tray at this stage is key to preventing damping off.
    7 Harvest time: Between days 8 and 12, when the first pair of leaves is fully open and the stems stand tall, harvest with sharp scissors just above the soil line. Keep the cut greens dry before storing — a loosely covered container in the fridge will keep them fresh for 3–5 days. For the best flavour and colour, use them the same day you cut them.

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