Soaking & Sprouting Seeds: Why It Matters (and How to Do It)

Sprouting and soaking might be some of the simplest — and most forgotten — kitchen skills we have 🌱

In this conversation, I sit down with my dear friend Maria to chew the fat (and the nut!) on soaking grains, sprouting seeds, activating nuts, and why our ancestors prepared food this way for thousands of years.

We explore antinutrients, phytic acid, lectins, and why traditional preparation methods can improve digestibility and nutrient bioavailability. From broccoli sprouts and sulforaphane to soaking pulses with salt and grains with a splash of acid, this episode blends practical kitchen rhythms with grounded nutritional science.

We also talk omega-3s, chia gels, linseed eggs, and the difference between sprouts and microgreens — because they are not the same.

This episode covers: sprouting seeds, soaking beans, activating nuts, reducing antinutrients, broccoli sprouts, omega-3 balance, and traditional food preparation.

During this episode we're looking at my (Sam's) new Sprouting Kit from Kings Seeds. You can check that out, along with their range of organic sprouting seeds, here:

King’s Seeds (NZ) – Organic sprouting seeds & starter kits
 

🎧 Connect with me.

Transcript

Hi my friends. I'm looking forward to bringing this episode to you 'cause it's all about soaking and sprouting, which is possibly one of the most important and easy skills that we can use in the kitchen. Our ancestors has been doing it for thousands of years and it's an almost lost skill.

It is a conversation with a dear friend of mine, Maria. So join me, join Maria. We chew the nut, chew the fat on. Soaking and sprouting. Enjoy. Hi there. If you are new around here. I'm Sam, and this is White Strawberries where we focus on growing wellness and joy from the soil up, creating spaces that support our lives, not train them.

Together, we explore ideas, science, and conversations to support our spaces to give more than they take full of nourishing food, gorgeous flowers and life. Let's dig in. Oh, I wanna show you what I got. Look what I got and for four weeks there's someone else can win this. This is my win though. So you get your jar with your mesh lid and then in it, and I was quite like excited.

I'm just showing Marie in my box here. I was quite excited to see what I got. So green broccoli, oh my. Obviously we know broccoli seeds are ideal. Ideal, ideal. There are also some really interesting mixes in this starter kit. There's four bags of different sprouts, so the green broccoli, the alfalfa, and two mixes, the vita plus blend and the extra energy 

where that from.

King, 

king Seeds, 

they're all, um, all of these sprouting things look like they're organic, which is fantastic. Mung bean, which is awesome. Ung beans is very easy to buy. Organic broccoli really hard. And that would be broccoli sprout, which has like something like something crazy, like 40 times more sulforaphane as broccoli, like, yes.

Insane. 

Oh my goodness. And when you buy sprouts from the supermarket, they're gross within a day. Oh [00:02:00] yes. And I like to have them fresh. 'cause I can ink them over a few days and they just grow longer. Yeah, 

they 

do. As long as you keep them rinsed. Yeah. Fresh water. And also you put them in the fridge and they last actually quite a why, like maybe five days even when they're at the end of 

what looks like the end of this protein.

How do you just, how do you put it in your fridge? Do you like put like a tissue or a paper towel? So I've got a jar like that. So similar. I, I give it a final rinse. And drain the water and store them in a sprouting jar just because I'm lazy. Otherwise I could possibly do something else. But why? I've got plenty of sprouting jars.

Well, that's the cool thing. If you buy a proper sprouting jar and a lid that fits several of them, then you can have several lids. So for me, in my setup, I have. Like three different jars of different sizes. And then I have lids that close that fit, and sometimes they have the mesh on the top. So this one that comes in this organic sprouting starter kit from King Seeds.

It has a really nice jar, actually it looks really thick when you're sprouting. You want to sterilize your jars, you wanna sterilize them. So you want something that's not gonna break under a little bit of boiling water or been put in the oven. And I have had that with some cheaper jars. Oh 

yeah. 

I'm not opposed also just to reusing jars that other things have come in for sure.

But there's something kind of X factor about having a proper sprouting lid. 

Agree. 

Yeah. So then the water can come out, but the beans don't come out. 

I love that. It's like, I wanna win that pack. How do I win that pack? 

How do you win it? You're gonna have to go on social media. See me and follow the instructions.

Marie's like, I don't wanna do that. You tell me verbally. I envision a world where like a seed wants to be eaten, say a blackberry, and it's like, I'm a little bit sweet. Come and eat me. And then, okay, I'm turning red. Now come and eat me. Come on. And then like the hungry birds might eat it and then it'll turn black.

Come on. I'm really sweet that the birds eat them right. It flies away and it. Poos out this blackberry seed. Well, that seed needs to survive through the digestive system of that bird, and that is what those antinutrients are. They're in enzyme inhibitors to protect the stability of that seed [00:04:00] until it's being pooped out and it can happily grow.

And this is fantastic for the seed, but it's not good for the human gut. When the seed starts to grow, the antinutrients decrease. But modern society has lost many of this food prep techniques along the way to industrialized food processing and packaging. Our ancestors used sprouting and soaking to turn basic, unrefined whole food ingredients like grains, pulses, nuts, and seeds into nutrient dense powerhouses.

Did you know, 

have I told you this already, 

that kale cabbage. Broccoli, Brussels sprouts and cauliflower are all exactly the same species. To be fair. I know, but because you told me. Because I was actually quite shocked by the fact, I was like, really? Yeah. One of the things that often happens in my garden bed is they cross pollinate and then they make babies.

And then I'm looking at that plan going, what you, I know you're a bras, but I've got no idea what you are. And it's just kind of like a coll, and I've been thinking those seeds. A rubbish to keep because I don't wanna sew them again. They're not a pure line, they're not the right cult. Like no one wants a half cabbage, half broccoli crying out loud.

Why not? 

Um, I just don't think you would get a great vegetable for the table. You might get lots of leafs that are a little bit, I mean, you can still eat them and we still do. Sometimes I'll try and hide them in kale chips or something. Um, but I was thinking I could totally save the seeds. And now we're in autumn.

And there's so many seeds in the garden and I'm thinking, I wanna sprout my fennel seeds. I wanna sprout all my brass because seeds out, there's so many seeds. And if I'm not looking at my seeds through the lens of do I wanna save this for next year? 'cause those ones I'm a little bit more careful about.

Um, just for sprouting, I'm kind of excited about that. 

Actually. Tell me more. Because I like to do decent amount. If I'm gonna go through the effort of cleaning something, I like batch prepping. What does it look like? Do you have enough seed to make a jar or at least fill it a third of the jar, a sprouting jar from your 'cause?

You say, I'm looking at my seeds in the garden. [00:06:00] What does 

it look like? Oh, look, this, I'm getting interviewed by Maria. So, so just for, uh, everyone to know, Maria doesn't do anything in the garden. Everyone, she's gonna go out there and see if she can find some someone else's planted. So like in the case of fennel, I think.

Could probably get a Alicia together pretty quickly because it's such a prolific, well, you've seen the fennel on the side of the roads, right? So that is looking very similar. I should've eat the fennel when it had a bulb. It didn't. It's gone to seed. I don't care, whatever. So we've been eating the flowers and the seeds, and I really like them.

They taste an seed and the yummy. Um, but what you do is you cut them before the seed falls on the ground. So at the moment I've got a sunflower is probably the size of the screen of my laptop. Like it's a really big size and I've put a mesh bag over it. And actually it didn't fit into a mesh bag. I had to kind of put mesh around it and then tie the mesh and then so stop things eating the seed.

So that's number one. You need to make sure that the seeds haven't fallen on the ground already or that they've been eaten. Then what you do, and this is the same with like beans, pea, all seeds was keep them dry. So that's been a little bit challenging. I saved a globe butter choke, and the seeds, even though I hung it upside down in the shed, it was still too damp, and so I couldn't save them.

Big, beautiful purple artichoke. Anyway, I wouldn't eat artichoke seeds, I don't think. I haven't heard of that. But maybe you could. 

You just bring them in the house as soon as you've harvested them and dry them. 

You can do that. Yeah. So what's gonna happen with those seeds is a seed has an idea of how it would like to spread.

Some spread on the air, like the glow, barter, choke. So I hung a huge flower upside down, and now in my shed there are. Thousands of the little Make-A-Wish balls. Yeah. So kind of amazing, kind of messy. So whatever you wanna bring into your house is up to you. However, if you had them in a mesh bag and just, um, hung them upside down, then the seeds typically will fall into the mesh bag.

Oh yeah. Then there is what's called threshing, which can happen. So it's when you kind of just hit the plant on the side of a [00:08:00] bucket or a bowl or something, and the seeds fall out. Other times the seeds are so fine that what you need to do is actually hold a handful of what looks like seeds. Up in the air about a meter.

You do it on a still day and you drop them and the seeds fall into the bucket or the wide bin or whatever you're using, and the little bits all around the seeds and little bits of the plant sort of float away. And that's really fun as well. So with every plant, there's different ways of getting your seed separate from the rest of the plant.

Some are easier than others. Fennel is gonna be a piece of cake, which is why I'm looking at that. Like I should probably do that with my fennel peas. If we were gonna sprout peas. We'd wait for the pod to dry on the plant as much as possible. Then cut the plant. Hang the plant upside down on the shed and then you'd need to actually get the, yeah, probably hitting on the side of a bucket wouldn't work.

You would just need to hand, hand get them out. 

Could you, um, dehydrate use your food dehydrator? I've got a dehydrator to then dehydrate your shed to make sure they're last if you're not ready to sprout or do anything with them. 

I would be careful about using any temperature, but if you were dehydrating on like a 30 degrees, like a summer, hot summer day, that would be totally fine.

Yeah. Um, if you are hanging it upside down on a shed, typically, I mean, this winter's been insane. Like I watered my garden for the first time yesterday, and that's four days out of. At the end of summer. So that's crazy. Normally just hanging them upside down in, um, in a shed or something is totally fine.

And so then once you've got them and you're not ready to sprout them, what I like to do is just get like a little bag from like the sushi paper or you know, those little dehydrated bags and put Yep. And put them into a jar with the seeds. And that just kind of keeps some extra dry. You can put like a, um, some tissues or

paper towels. To keep them really dry and then you sprout them. But in the same way that like the seeds that we're looking at now are just dried in a bag, right? There's no dehydrated thing in there. But for people that aren't gardening outside like yourself, you just wanna buy them. And some beans are super, like you said, super easy to get organic.

For example, your organic broccoli seeds. That is amazing. That is goodness in a [00:10:00] jar. Why do you eat broccoli seeds? Um, for the su for perimenopausal and menopausal woman is one of the best thing , you can eat. It's so potent, regulates your hormones and like, I mean this, uh.

Like a crazy list of benefits. So yeah, I'm keen to sprout at least broccoli seeds. 

You can also buy broccoli seed powder, right? Where it's been sprouted and then it's actually been put into a powder. 

Yeah. And then put that into anything you eat really. 

It's nice, like these seed companies like Kings, they're just gonna be able to do such a good job with such economies of scale that home gardeners may not be able to do.

My favorite, , is called Sweet and Spicy Experience, and that's mung bean, lentils, radish broccoli. So it's high in protein from the lentils and I said to have antica properties from the broccoli and radis, the French are really into their radishes.

It comes in season 

at every meal. Um, not everybody likes them. I didn't love them as a kid, but it was a thing. We would just eat radishes with like a cream fresh type dressing with herbs. I love them, but I can barely find them. So that's definitely would be something I would. Bye for diversity and 

support.

Radish is so fun to grow and you can get some beautiful yellow varieties, like one of my favorites looks like a rainbow, and it's green on the outside, and then it's got pink on the inside and it's got white through the middle. It's really, really pretty. An interesting thing. I grew that a couple of years ago and then we started finding radish throughout the lawn, 

so I don't know how it was spreading so much.

The French, it like rab, like rabbits, literally used. They even eat the little green leaf attached to the reddish. Yes. So I mean, the variety I know or I grew up with is pink around white inside and the way they're served, you don't chop that little bit of green. You kind of have part of the, the leaf and you eat that bit as well.

Uh, but I'm wondering if some people or your kids or perhaps like would. Little bit [00:12:00] of, I don't know. It's probably, it grows from that, right? 

I think you could grow, I mean, you can grow carrots and radish from roots if a bit of the root gets in the ground. But no, we would've had 50. So the seeds 

would've 

just spread.

Yeah, and it was just weird. Our lawn is not fertile and it's covered in grass, but they were radish and we pulled them up and ate them when we found them. You know, for fun, especially Lucy, because she loves radish. But I'm just thinking in the case of radish seeds, again, as a gardener, it's so common to be like.

Well, for me, at least in the way I grow is like, oh my gosh, I forgot to pick that radish. Well, now it's too late. The RADS is tiny because it's put all its energy into a stem. I might as well let it seed. And I think I wanna say that organic, sweet and spicy is a kg of seeds. 

Wow. 

For 20 bucks. 

Wow. Okay. I'm gonna buy that.

I think so. I think that might be my next go-to. They last for so long too. Because a quarter a cup of seeds is what? A cup and a half? 

Yeah, yeah, yeah, yeah. I mean, it depends on the seeds. I never measure 

when I sprout and you can get caught. 

Um, they don't all sprout the same volume. If you put too much, then you just end up having to split them.

You can get surprised by how much certain seeds sprout, like 10 fold. And something else really cool that you can get from 

king seeds is watercress. Which did you know as a brassica. So it's got a lot of the same benefits as bras. I thought that was really interesting. Plus, it's kind of hard to grow watercress.

It normally grows in our, our, our rivers. And like I've got watercress through my rivers, but I don't necessarily wanna eat it because I'm not sure what's happening upstream, 

so when we're sprouting seeds, the seeds are losing the antinutrients. Yes. And they're then turning into like little like enzyme powerhouses.

And so to soak, we are looking at two or three days. Even sometimes just 24 hours of soaking is better than none. And for soaking, I would do things like beans, lentils, uh, lentils can be sprouted. Actually, all of these can be all the things, but for me and my [00:14:00] rhythm, beans are soaked to be cooked. And then with the sprouts, I like to have my sprouts fresh, so I tend to sprout things that I think are gonna be yummy in a salad.

And then after we've got to about five days, what actually ends up happening is they end up turning into microgreens. So then we don't have sprouts anymore, we've got microgreens, and there's gonna be a lot more chlorophyll, so they actually change properties. So it's quite good to have all three if you can.

The seed has everything it needs in it and its little body to start growing. And a lot of growers can grow seeds really well, but then they're like, the seeds are stunted and they're wondering why. And it's because the seeds used up all of its energy and the seed now needs to be transplanted into some proper good soil, not just a seed raising mix or whatever they've put it in.

And we all make that mistake where we get lazy and, and we're like, well, you're probably four weeks old and you're still only three centimeters high. And that's 'cause you're not in any good soil. So the cool thing about soaking is that you don't have to be outside. Same with sprouting. Once you get to a microgreen and king seed sells like a microgreen pack as well, then it's essentially just the seeds and tray with any seeds.

The idea is that you are putting two times the amount of soil on the seed than the size of the seed. So for some of those radish, you're literally, if you were to sprinkle radish, radish seeds, which are tiny, tiny, same with broccoli, you would just kind of run your fingers through the soil and then you would keep it damp.

With microgreens, sometimes you can cut them, use them, and they'll grow again. Which is fun too. So for people that don't wanna garden outside of the kitchen, maybe you could do that. You can even sprout. And even micro greens, things like dandelion are the ones that you know that make a wish ones. Yeah, you would put them into soil and you would see them grow.

Um, poo ha, which is a native powerhouse green. Um, so you could even do that with weeds, especially weeds that are really yummy when they're small, but actually get quite bitter when they're older. Like dandelion, I can find quite bitter. Um, and same with p can be quite bitter as well. 

But they're good for the liver.

Bitter 

roots. Yeah. I mean, yeah, really good for the liver. Um, yeah, when we were talking, I was thinking for me, I am anything that's a bean [00:16:00] and a seed. I literally soak ew, 24 hours and then sprout. So two to three days. I never went to the MicroG green stage. Um, but the concept is yet to remove all of the fat acid and other entire nutrients, make them more absorbable, and even it changes the protein contents you've got less carbohydrate, more protein, which is amazing.

Amazing. Just with water, just with adding water. 

Yeah, it's, it's free. Sprouts and microgreens are simply two different stages of the same plant. The nutrient shifts accordingly. Sprouts grown for about three to five days are in the activation phase. With the seeds stored, nutrients are being unlocked.

Enzyme activity increases, some antinutrients decrease and compounds like sulforaphane. Precursors and broccoli can be especially concentrated microgreens. So now we're looking at growing for seven to 21 days have begun photosynthesizing producing chlorophyll, fiber, and a broader range of antioxidants and fatter nutrients as they build leaf tissue.

In short sprouts tend to offer intense concentrations of certain activated seed compounds or microgreens, provide a wider spectrum of plant nutrients and more structural benefits like fiber. They both are highly nutritious, just in slightly different ways. I was really trying to get out of my research what was better and there's no better way.

They're just different. And so I guess it's exactly what you're wanting them for, but also just, it's almost people eating a lot of diversity of plants. 

Yeah. 

You know, if we are soaking and fermenting and things, I don't think we can go wrong. I think that 20 80% rule where 20% of the effort is gonna give us 80% of the benefits.

Yeah. And then if we wanna be. Like Brian Johnson and try and get that last 20%, it's gonna take 80% of the effort. Yeah, and I think a lot of us are just happy with that 80 20. I'm not putting you in this camp, you want the last 20, but just starting somewhere, maybe 95 would be good for you. One of the ways we can soak grains is to sour them.

This [00:18:00] includes 12 to 24 hours of soaking grains with an acid before cooking. This can be a little bit of vinegar, it can be a little bit of lemon juice. Beans, peas, and lentils are all legumes and full of protein and nitrogen fixing in the garden. And I have fallen about this a lot, but today I'm gonna call them pulses because pulses are actually the edible bit.

When dried, so the legumes edible bit when dried. So the the things that we eat right, pulses like grains, have enzyme inhibitors require deactivating, but also contain and excuse my Latin Liga, sacro LTEs, and they're responsible for beans. Gassy reputation, and they contain lectins, which are carbohydrates, building proteins that render raw pulses, absolutely toxic by soaking pulses.

We remove these things and they become awesome foods that have been a mainstay of traditional diets. For as long as humans have tiled land, some recipes soak pulses. With salt. It's not absolutely necessary, but it does hinder bacteria growth on them, and it also can make them taste a bit better. When we cook pulses, there still may be some saccharides when we cook them, and we need to skim that foam off.

With grains, we soak with a little splash of acid, like cider vinegar or lemon juice with beans, a little bit of salt or baking soda. 

I think that's um, the case also for nuts. So the way I eat all my nuts and seeds, but all my nuts, they get soaked for, it's not 24 hours each nut's got a different, you don't wanna over soak them 'cause then you can start leeching out nutrients.

But hard nuts, usually 24 hours, but softer nuts. I think you only need like six hours or something. I soak them and then freeze them. 'cause then I put them in my smoothies and if I really wanna eat them crunchy, I just put them in the dehydrator. Been so s 

That's really interesting. So I couldn't, so I'm just thinking [00:20:00] like, can you soak cashew nuts and macadamia nuts?

So, 

yeah. Yeah, absolutely. Hundred percent I do. 

Even though they're not in their shell anymore. Yeah. Well, cashy nuts, I don't think have a shell, but you get what I mean. They're quite soft. Okay. So you've got a soft them, 

so them a few hours. They're part of the soft nuts. Um, 'cause I don't wanna remove all the goodness either.

I think they're like, they both have, um, I think six or eight hours max. Um, yeah. Okay. 

They're delicious still. Like 

I would, I would also eat them out of the freezer. I mean. They, they're good. Yeah. They haven't disintegrated. 

Mm-hmm. 

But like the brail, um, or the almonds, you want 24 hours at least. Um, at least 12 hours.

Yeah. 

I've done, I've certainly soaked nuts before, but it's not in my rhythm at the moment, and I'm thinking maybe it needs to be. So I'm guessing they need to be raw answers. Yeah. Not salted and fried or whatever. We're essentially activating them. Hey, so we are waking up the seed and like, Hey, you've now passed through the animal you meant to pass through, so now it's time for you to grow so you don't need to protect yourself anymore.

And so we're unlocking them and they're starting to grow and we wanna get them with a nut. We wanna get 'em when they still look like that nut, right? Like I, I remember soaking almonds and they do swell a lot and they taste different. They taste fresh, 

they taste like hydrated. Not really like, yeah, that hasn't been dried.

And I. Like, are you quite fussy about where you get them from? Have you found brands where, 'cause I know sometimes people say like nuts sometimes can actually be off by the time or oxidized 

and you can taste it. I buy them organic if I can. 

Okay. What about rice and quinoa? 

Uh, yes. So same. So rice, I soak and cook straight away.

Quinoa, millet, what they call like sole grains? Yeah, minimum is soaking quinoa sprouted it in the past accidentally. But yeah, 24 hours for those in baking soda like in water with um, a bit of baking soda. 

Why baking [00:22:00] soda? 

Apparently it helps leeching out 'cause it's quite hard to lech out the antinutrients from those, um, quite hard and small, um, pseudo grains.

Um. And so, and then I cook them. 

Okay, so rice, do you eat long, green, white rice? How long will you soak that for? 

Um, usually I soak it like a, like a day max. I soak it, I put in the morning in the glass bowl and then I cook it at night for dinner and for the quinoa, millet and the amran and, um, even buck. We grow, uh, overnight.

24 hours. 

Yeah. Maybe your buck grow. You're not eating, you're fermenting after that, aren't you? 

Fermenting, but I'm also eating. 

Wow. I feel like my plant intake is, I'm sensing there's some areas for improvement in my diversity 

here. I just think, 'cause you said, oh, I know I've got some diversity to introduce.

I think your kids are probably, so this is amazing what you're doing, like harvesting. I wouldn't dare, I'm so not a gardener. I wouldn't dare going, even if something looks just like a carriage, I wouldn't dare. Harvesting it 'cause I don't trust myself. So I think you and your kids, I probably have access to some pretty crazy diversity 

with your crazy garden.

It's amazing. Yeah. Thanks Maria. Yeah, but I, I think I need to do some more in the kitchen. I'm excited now and I wanna be sprouting all. The other thing I wanted to bring up, 'cause Brian Johnson has it in his protocols is Omega-3. Yeah, so we can get Omega-3 from fish oils. We can get Omega-3 from fish, but they actually originally get it from algae, so you can also get capsules with algae.

Right. But, um, walnuts, um, hemp chia and linseed are also really great omega threes and it's not that other things don't have Omega-3 in them as well. It's just that the Omega-3 to omega six is really important. Right. So you need out Omega-3 out because everything else in our diet has plenty of omega six.

That's right. Yeah. So, um, and I was just thinking like with my lin seed and my chair. They can just pass straight through your body. And so how important is then it to soak, right? Yeah. [00:24:00] Do you, do you grind and then soak or do you just soak hemp? Let's start, let's do hemp cheer and linse. Okay. 

So hemp, I don't, uh, hemp, I just sprinkle eating salad or put it in smoothies so then they get ground.

I make a gel. So even like, for example, the kids, um, smoothie after school will be like a banana chocolate milkshake sort of thing. And I will put the chia seeds into the almond milk for half an hour. So they'll make a gel and then I'll blitz that. It'll be easier to blis. Um, and the lin seed, I always grind them and then I sprinkle them onto salads, onto anything.

So walnuts, do you soak your walnuts? Yeah, I do. You do? Okay. In 

a freezer. 

I wanna grow walnuts. Yes. The only problem is that they need a. Cold winter. That's not very wet, so wish me luck on that. 

It's quite a mission of what's in it to get to the nut. Yeah. It's a process. You 

playing with macadamia? 

Oh yeah.

I never had raw macadamia. I can imagine it's got the shell that you break. Yeah. And when every French kitchen, or at least the people I know, they've got a bowl of walnuts and so you have the Nutcracker. That's how you eat your more nuts. Same for the pistachio. You tend to not buy them shelled. It's part of the process to open them in a way.

There's something soothing about eating your fingers and you probably eat less than if you're eating them from a bag. 'cause you have to work for it. 

I agree. I agree. I love eating fresh board beans for that reason because they're so like tricky to get too.

I'm gonna pause this conversation here, but we'll pick it up again with Maria and her French accent next week when we dive into fermentation, which is just as fascinating. Before I sign off, I wanted to quickly clarify a couple of things from our chat. When we talked about. Broccoli sprouts having dramatically more sulforaphane.

What research shows is that young sprouts can contain significantly higher levels of sulforaphane precursors, sometimes many more times than mature broccoli. This makes them a powerful addition to our diverse diet. [00:26:00] Also, we mentioned protein increasing during sprouting. Technically, the total protein doesn't increase, but as the seed uses up carbohydrates to grow, protein becomes proportionately higher and often more bioavailable.

I always want this podcast to be joyful and grounded, so thank you for learning alongside me. If you are interested in seeing the King Seed starter kit. And how to win that. Check out White Strawberries podcast on Instagram or Facebook for directions on that. If you enjoyed it, please consider leaving a star of you.

It genuinely helps other curious gardeners find this podcast. Until next week, may your seeds be collected and your strawberries wait.