Patina & sprouts FAQ

Sprouts are young plants grown from seeds that have just begun to germinate. They’re harvested at a very early stage — usually just a few days after soaking — when the seed has released the nutrients it needs to grow.

Because they’re harvested so early, sprouts are fresh, crisp and naturally nutrient-dense. They can be eaten raw or added to salads, sandwiches and warm dishes for extra texture and flavour.

The difference between sprouts and microgreens lies mainly in how long they grow and when they are harvested.

Sprouts are harvested very early, usually after just a few days. They are grown from soaked seeds and eaten whole, at the moment the seed has just begun to germinate. Sprouts are quick, compact and require very little time or space.

Microgreens grow a little longer. They are harvested once the first leaves have developed, giving them a more pronounced flavour and texture. With Patella Crescenda, microgreens are grown on water and can also be eaten root and all, just like sprouts — only at a later stage of growth.

In short: sprouts and microgreens are different moments in the same growing process — both fresh, nutrient-rich, and grown close to home.

Sprouts are a simple way to add freshness and nutrition to everyday meals. During germination, seeds unlock nutrients, making sprouts naturally rich in vitamins, minerals and enzymes — all in a very compact form.

They’re also quick to grow, versatile in the kitchen and easy to use. Whether added to salads, sandwiches or warm dishes, sprouts bring texture, flavour and a fresh, just-grown feeling to your food.

Most of all, eating homegrown sprouts helps bring you a little closer to what you eat — something small, but meaningful.

Most sprouts are ready to eat in about 3–4 days. The exact timing depends on the type of seed and the room temperature, but growth is generally fast and visible from day one.

That quick turnaround is part of what makes sprouts so easy to grow — you don’t need to plan far ahead to enjoy something fresh.

There isn’t one single “best” sprout — it depends on what you enjoy eating and how you like to grow.

For Patina Germina, medium-sized seeds work especially well. If you’re just starting out, mung beans, lentils, chickpeas or peas are great choices. They’re easy to handle, sprout reliably and produce satisfying, crunchy results.

Once you’re familiar with the process, you can experiment with other seeds and flavour profiles. Discovering what you like best is part of the fun of sprouting.

No. Only edible seeds intended for consumption should be used for sprouting. Not all seeds are suitable, and some are simply not meant to be eaten in their sprouted form.

Seeds from the nightshade family — such as tomato, aubergine or pepper — are not suitable for sprouting, as they can contain compounds that are unpleasant or unsafe to eat at this stage.

For best results, choose seeds that are sold specifically for sprouting or food use. Medium-sized edible seeds work especially well with Patina Germina and sprout reliably.

When in doubt, keep it simple and stick to seeds known for sprouting.

It depends on seed size, growth speed and how the plant develops. Some seeds are best enjoyed very young as sprouts, others shine when grown a little longer as microgreens — and some work beautifully in both stages.

Best seeds for sprouts

These seeds sprout quickly and are typically eaten whole after just a few days:
Mung beans
Lentils
Chickpeas
Peas
Adzuki beans
They’re reliable, easy to handle and well-suited to sprouting methods like Patina Germina.

Best seeds for microgreens

These seeds benefit from a longer growing time and develop more flavour and structure once leaves appear:
Garden Cress
Sunflower
Beetroot
Mustard
They’re ideal for growing as microgreens, including on water-based systems like Patella Crescenda.

Seeds that work well for both

Some seeds can be enjoyed at different stages of growth, depending on when you harvest them:

Peas (young sprouts or leafy shoots)
Radish (sprout or microgreen stage)
Mustard (sprout or microgreen stage)

Sprouts and microgreens are simply different moments in the same growing process — choosing when to harvest shapes flavour, texture and use.

Working on it!

No. Sprouting seeds are generally very affordable, especially compared to buying fresh sprouts regularly. A small amount of seeds can produce multiple batches, making sprouting a cost-effective way to add fresh greens to your meals.

Because sprouts grow quickly and require very little space or equipment, the ongoing cost stays low. In practice, a bag of sprouting seeds often lasts much longer than you’d expect.

The best time to harvest sprouts is when they look and feel good to you. For most varieties, this is after about 3–4 days, once they’ve developed small shoots and a fresh, crisp appearance.

Some people prefer very young, delicate sprouts, while others like them slightly more developed. There’s no single perfect moment — harvesting is flexible and part of the experience.

If you don’t eat all your sprouts right away, you can store them in the refrigerator to slow down further growth. Simply place the harvested sprouts — or the entire Patina Germina set — in the fridge.

Stored this way, sprouts usually stay fresh for a few days. For best flavour and texture, we recommend enjoying them as fresh as possible.

Homegrown sprouts aren’t necessarily more nutritious by definition, but they are fresher — and that matters. Sprouts begin to lose nutrients over time, so eating them shortly after harvesting helps retain their nutritional value.

Growing sprouts at home also gives you full control over freshness, timing and handling. You harvest and eat them at their peak, without transport or long storage in between.

In short: it’s not about outperforming store-bought sprouts, but about enjoying them at their freshest.

Many sprouts contain nutrients that play a role in supporting the normal function of the immune system. Rather than one single “best” sprout, it’s the variety and freshness that matter most.

Sprouts commonly associated with immune-supporting nutrients include:
Mung bean sprouts – a good source of vitamin C and antioxidants
Lentil sprouts – provide plant protein, iron and zinc
Pea sprouts – contain vitamins and phytonutrients
Radish or mustard sprouts – known for their pungent compounds and antioxidants

Because sprouts are eaten very fresh, they help retain nutrients that can degrade over time in stored foods.

A mix of different sprouts, eaten regularly as part of a varied diet, is a simple way to support your body — without relying on supplements or single “miracle” ingredients.

Sprouts don’t usually contain large amounts of vitamin A in its active form. Instead, they provide provitamin A carotenoids (such as beta-carotene), which the body can convert into vitamin A.

Among commonly eaten sprouts, those that tend to contain higher levels of provitamin A carotenoids include:

Pea sprouts
Mung bean sprouts

• 
  Alfalfa sprouts
  

That said, vitamin A levels are generally higher once leaves develop. So if vitamin A is a priority, microgreens (grown a little longer) are typically a richer source than very young sprouts.

In practice, sprouts contribute to vitamin A intake as part of a varied, fresh diet, rather than being a single standout source.

Sprouts are a good source of several B vitamins, especially because germination activates the seed’s metabolism. Different sprouts contain different B vitamins, so variety matters more than choosing a single “best” one.

Sprouts that are commonly noted for their B-vitamin content include:

Lentil sprouts – a good source of folate (vitamin B9)
Chickpea sprouts – contain several B vitamins, including B6 and folate
Mung bean sprouts – provide B vitamins such as B1, B2 and folate
Adzuki bean sprouts – contribute B vitamins and plant protein

Sprouting can increase the availability of B vitamins compared to dry seeds, and because sprouts are eaten fresh, these water-soluble vitamins are well preserved.

As with most nutrients, eating a mix of different sprouts is the best way to benefit from the full range of B vitamins.

Vitamin C levels tend to increase during sprouting, especially compared to dry seeds. Among commonly eaten sprouts, those that are often noted for their higher vitamin C content include:

Mung bean sprouts
Lentil sprouts
Pea sprouts
Chickpea sprouts

That said, vitamin C levels can vary depending on the seed, growing conditions and how fresh the sprouts are. Because vitamin C is sensitive to time and storage, eating sprouts shortly after harvesting helps preserve the most benefit.

As with most nutrients, sprouts contribute best to vitamin C intake as part of a varied diet, rather than as a single main source.

Vitamin E is mainly found in fat-rich seeds, so sprouts made from those seeds tend to contain more vitamin E than others.

Among commonly eaten sprouts, the better sources of vitamin E include:

Sunflower sprouts
Wheat sprouts (wheatgrass at a very young stage)
Alfalfa sprouts (in smaller amounts)

That said, vitamin E levels in sprouts are generally moderate rather than high. As plants grow and develop leaves, vitamin E content usually increases — which means microgreens are typically a richer source than very young sprouts.

In practice, sprouts contribute to vitamin E intake as part of a varied, fresh diet, rather than being a primary source on their own.

Vitamin K is mainly found in green leafy tissues, so its levels increase as a plant develops leaves. Very young sprouts contain some vitamin K, but amounts are generally modest.

Among commonly eaten sprouts, those that tend to contain more vitamin K than others include:

Pea sprouts
Mung bean sprouts
Alfalfa sprouts

That said, vitamin K levels rise significantly once leaves form. For this reason, microgreens are typically a much richer source of vitamin K than very young sprouts.

In practice, sprouts can contribute to vitamin K intake, but they work best as part of a varied diet that also includes leafy greens.

Some sprouts contain antioxidants and bioactive plant compounds that are associated with supporting the body’s natural inflammatory response. Rather than one single “anti-inflammatory” sprout, it’s the combination of variety and freshness that matters most.

Sprouts often mentioned in research for their antioxidant or bioactive compounds include:

Radish sprouts – contain naturally occurring pungent compounds
Mustard sprouts – known for glucosinolate-related compounds
Pea sprouts – provide antioxidants and phytonutrients
Lentil sprouts – contain polyphenols and plant compounds

Sprouting can increase the availability of certain compounds compared to dry seeds, and eating sprouts fresh helps preserve these benefits.

It’s important to see sprouts as part of a broader, balanced diet. They don’t act as medicine, but they can be a simple, everyday way to add plant diversity and freshness to your meals.

You may come across claims online suggesting that certain sprouts are “good for cancer” or can help during cancer treatment.
These claims usually stem from scientific research into specific plant compounds, not from evidence that sprouts themselves treat or cure cancer.

Some sprouts — particularly those from cruciferous plants — contain bioactive compounds that are being studied for how they interact with processes in the body, such as antioxidant activity and cell regulation. Because these compounds can be present in higher concentrations during sprouting, sprouts are often used in research settings.

However, it’s important to be clear about what this means, and what it doesn’t.

Sprouts are not a treatment, not a cure, and not a replacement for medical care.
Research does not support using sprouts as a medical intervention.
Any potential benefit relates to long-term dietary patterns, not to individual foods acting on their own.

For people undergoing cancer treatment, food choices can be complex.
Immune status, food safety and individual nutritional needs all matter, which is why why dietary decisions should always be discussed with a healthcare professional.

In short: sprouts can be part of a balanced, plant-rich diet, but they should never be seen as medicine.
We believe it’s important to approach this topic with care, nuance and respect for medical guidance.

Yes, you can. Sprouted seeds can be transferred to soil if you’d like to let them grow further into young plants or greens.

That said, sprouts grown with Patina Germina are intended to be harvested and eaten at an early stage. Once seeds have sprouted, their delicate roots can be sensitive, so transplanting works best when done gently and soon after sprouting.

If you enjoy experimenting, moving sprouts to soil can be a nice way to explore the next stage of growth. If not, harvesting them as sprouts is perfectly fine — both options are valid.

Sprouts can be grown all year round. Because they don’t rely on sunlight, soil or outdoor conditions, the seasons don’t play a big role.

As long as your home is at a comfortable room temperature, sprouting works just as well in winter as it does in summer. In colder months, sprouts are a nice way to add something fresh and green to everyday meals; in warmer months, you may just want to keep them out of direct sun and excessive heat.

In short: if you’re indoors, it’s always sprouting season.

Yes, growing microgreens indoors can be beneficial for your living environment in a number of ways.

Firstly, microgreens can help purify the air by removing pollutants and harmful chemicals.

They can also help regulate humidity levels in your home, which can prevent the growth of mold and other allergens.

Additionally, growing microgreens indoors can provide a source of fresh, nutritious produce, which can help improve your overall health and wellbeing.

Finally, tending to indoor plants and microgreens can have a calming effect, reducing stress levels and promoting a more relaxed living environment.

Microgreens can contribute to a more sustainable and future-proof world in several ways:

1. Efficient use of resources: Microgreens can be grown with minimal space, water, and fertilizer, making them a more sustainable alternative to traditional agriculture.
2. Reduced food waste: Microgreens have a shorter growing cycle than mature plants, so they can be harvested and sold more quickly, reducing the risk of spoilage and waste.
3. Local food production: Growing microgreens can be done year-round and in urban areas, allowing for local food production and reducing the carbon footprint associated with long-distance transportation.
4. Health benefits: Microgreens are packed with nutrients, making them a healthy addition to any diet. They can be used to supplement meals, adding flavor and nutrition to a range of dishes.

Overall, incorporating microgreens into our diets and supporting local, sustainable food production can help build a more resilient and future-proof food system.

Eating microgreens is considered sustainable for several reasons.

Firstly, microgreens can be grown year-round in a small space, without the need for large amounts of water, fertilizer, or pesticides. This means that they can be grown locally, reducing transportation emissions and the carbon footprint associated with the production and distribution of food.

Additionally, microgreens are a highly efficient crop, as they can produce a large amount of nutritious food in a small area. They also have a quick growth cycle, typically taking only a few weeks to mature, which means that they can be produced and harvested more frequently than many other crops.

Finally, microgreens are highly nutritious, containing high levels of vitamins, minerals, and antioxidants. This means that they can provide a sustainable and healthy source of food for people, which is important for promoting overall health and wellbeing.