Arugula and Cress have a very strong peppery taste and feel to their sprouts.  These are NOT a mild tasting sprouts.  They should be ADDED to other sprouts, raw sprouted soups and raw salads.   NOT to be used as a base for soups and salads.

 

Arugula and Cress are gelatinous seeds.  That means that a gel like sac forms around the seed when it gets wet.  Just like flax and psyllium.  These seeds do not need to be pre-soaked before they are sprouted.  Because, the pre-soaking will just make a gooey thing of seeds in your jar or bowl of water. 

 

If you use gelatinous seeds in a mix, they should be no more than 10% of the entire mix.

How to sprout the gelatinous seeds like flax, chia, arugula, and cress.
Gelatinous seeds form a gel-like sac around the seed in the presence of water.  They get gooey, hard to manage and will not sprout using conventional methods such as a jar sprouter or a tray sprouter.  What to do?
There are three ways to sprout gelatinous seeds.  You can sprout them in soil, you can sprout them using a terra cotta tray sprouter or you can sprout them in a plastic tray sprouter using one of our sure to grow mats. 
The soil absorbs the gooey stuff and you can sprout as usual making certain the soil is damp and moist but not pooled with water.
The terra cotta tray sprouter is similiar to sprouting in soil as the clay is absorbant as well.
Our sure to grow mats will also absorb the gooey stuff so that you can sprout as usual. 
Gelatinous seeds do not do well in jar sprouters.

 

Argula and Cress and other gelatinous seeds can be sprouted in a number of different ways. 

There is a 20% discount when you purchase 10 pounds or more of this mix