Isn't it fun when you google stuff and get pointed back to RIU haha
I've been looking into this myself these days
Any other thoughts on hemp seeds?
Actually yes!
From my reading of the past days I am pretty certain it doesn't matter overmuch for the common growth enzymes what seeds one germinates.
The seed
also starts putting out exudates to culture the appropriate set of microbes it needs even before it is even sprouted AND will also be carrier of these microbes if it was grown organically itself (depending on the crop, this soil prep can start up to 2 weeks before germination! This btw totally speaks for germinating our seeds directly in the soil they're to grow in, and supports the application of mycos directly to the seed too
)
So germinating seeds that are
successionally close to the crop we're growing will bring the additional benefit of these processes having started already, in a direction that is supportive of the specific plant's growth.
I haven't found whether this actually impacts plant growth in a measurable way however - definitely something to look into once I've gotten my soils stabilized...
Most definitely we can safely assume that seeds from the same successional group will have very similar profiles. So at least we needn't obsess about different varieties of grass grains - wheat, rye, barley, oats will all be very similar. Cannabis being a mycorrhizal annual, it will benefit more from the successional stages of grasses and most of our veggies. So sprouting, say, pumpkin seeds, will give us more of a match from the point of view of microbial prep than mustards or brassica.
What I was actually looking to find out is whether there is a difference between "malted" and "just freshly sprouted" grains in terms of composition.
Haven't found an answer to that - whereby my logical theory is, fresh is better, because alive? And malted powder form, very convenient (once the painful sourcing phase is successfully mastered lol) and ready to go anytime haha
Sprouting some rye as we speak
