Sprouts, Mung Bean, Organic

Botanical Interests Organic Mung Bean Sprouts

With crisp, tender texture and mild flavor similar to fresh garden peas, mung bean sprouts are high in protein, iron, magnesium, and many vitamins, and are a good source of dietary fiber. They are an essential ingredient in eggrolls and many Asian stir-fry dishes, but can also be enjoyed raw in salads or on sandwiches. No need for a lot of space or time, this is a sprout anyone can grow in any climate year around —the culinary possibilities are limited only by your imagination! 

Sprouting Notes:

• Soak your mung beans in water for 8-12 hours
• Place them in your sprouting container in a warm area (70ºF)
• Rinse mung beans at least twice daily for 4-6 days until sprouts are up to 1" long
• Sprouts can be exposed to indirect light, although it isn't necessary

Harvesting:

• Enjoy mung bean sprouts when they are up to 1" long, about 4 to 6 days after starting. 
• Some sprouting seeds have hulls (the outer seed covering), which can loosen during soaking and rinsing. Although the hulls are edible, you may choose to remove them for better sprout flavor or to reduce the chance of mold due to excess moisture. 
• To separate the hulls, empty your sprouts into a large bowl and fill it with cool water. Move the sprouts around in the water disentangling the sprouts and loosening the hulls, which will float to the top. The hulls can then be skimmed or poured off. Remove any unsprouted seeds at this time, too. 
  
• When you're ready to harvest, rinse and drain thoroughly so they are dry to the touch. (Excessive moisture reduces sprouts' storage life.) Your sprouts are then ready to eat or store!