BroccoliCherry

Sowing method: Cultivation method: Rinse the seeds with lukewarm water, and soak them for an hour. Drain the water, and rinse the seeds twice a day with lukewarm water. Cultivate them in a glass jar or a special sprouting kit, for example. Between rinses, store the jar in a dark and warm place.

.

Sowing/planting time:

• All year

Harvesting time:

• All year

Soil type:

• Hydroponics

Cultivation location:

• Indoors

Position:

• Shade
• Indirect sunlight

• Flower colour: Yellow
• Origin: Mediterranean, Europe
• Average growth height: Up to 30 cm
• Annual or perennial: Annual
• Attractive to insects: N/A
• Winter hardy: Not frost hardy
• Ease of cultivation: Easy

• Latin: Brassica oleracea botrytis var Cymosa
• Dutch: Broccoli sprouts
• Also known as: Broccoli sprouts
• English: Broccoli sprouts

A customer wrote to us: I recently bought broccoli sprouts from you, among other things, for their anti-cancer properties. Since your website generally refers to this for this type of sprout, the following information might be useful – and it's in Dutch. I got this information from the book "Foods That Fight Cancer – The Role of Nutrition in the Genesis of Cancer" written by two Canadian scientists, Dr. Richard Béliveau and Dr. Denis Gingras. The book is available at the library. The book is essentially a great eulogy to plants, such as: all cabbage varieties (Brussels sprouts, collard greens, kale, broccoli, and other cruciferous vegetables), garlic, onions, tomatoes, berries, carrots, citrus fruits, etc. – and it's thoroughly scientifically substantiated, with research results and all. Among other things, I found the following texts about broccoli and broccoli sprouts: Page 86 "...broccoli sprouts, which can be found in health food stores, sometimes contain a hundred times as much sulforaphane as mature broccoli, and it would be desirable if this food product were better known and eaten more often, for example on bread." Page 87 "Sulforaphane also has antibiotic, bactericidal properties, ..., against the bacterium that causes stomach ulcers." Page 88 "In short, the extraordinary efforts of our distant ancestors to cultivate all those varieties of cabbage were certainly worth it. Thanks to them, we now have access to all those cruciferous vegetables with their extraordinarily high content of anti-cancer phytochemicals, particularly glucosinolates and their active forms, isothiocyanates and I3C. If we include these vegetables in our daily diet, we can easily provide the body with significant amounts of these substances and thus prevent the development of various forms of cancer, especially lung, stomach, and colorectal cancer. We reiterate that the data we currently have regarding broccoli are very encouraging. For example, if you consume a portion of broccoli three to four times a week" ... "then it is demonstrably sufficient to protect you against polyps in the intestinal tract, an important stage in the development of colorectal cancer. And finally, the inhibitory effect of certain components of these vegetables on estrogens makes them essential components in the fight against breast cancer." Page 85 "The anti-cancer substances of cruciferous vegetables are present in a latent state in the undamaged vegetable, but eating them releases the active anti-cancer substances, which can then begin their anti-cancer work as described later." "So, you should cook cruciferous vegetables for as short a time as possible and in as little water as possible. This minimizes the loss of active myrosinase and glucosinolates dissolved in the water. Cooking techniques such as steaming and stir-frying can be easily applied to ingest the largest possible amount of anti-cancer substances from cruciferous vegetables." In addition, there are separate chapters on, for example, garlic, onion, grains, blueberries, and the like. In short: a great – scientifically substantiated – endorsement for your products, it seems to me!

• All year round