Mung Bean is a fast growing plant and if you were to examine it after only a week’s time, you would already notice the green leaves starting. Even at this early stage, Mung Bean sprouts provide the full flavor of the fully grown adult vegetables. They have a vaguely sweet flavor, and are a famous juicy, crispy Asian specialty and especially good in stir-fry recipes and salads.
Directions: Grow Mung Bean sprouts in the dark - light causes bitterness.
Soak for 4 to 8 hours – Place 3 - 5 tbsp of seeds in a wide mouth jar. Cover with screen and secure with a rubber band. Add water, swirl, and drain. Add 1 cup warm water and soak for 4 - 8 hrs. Drain.Rinse 2 to 4 times a day – Refill jar with cool water, swirl, and drain. Invert jar and prop at an angle in a bowl or sink. Mung Bean sprouts do best with lots of rinsing - 3 - 4 times a day if possible.
Enjoy! Ready to eat in 2 to 5 days – To keep fresh, refrigerate well drained sprouts. Sprouts store best when fairly dry- do not store immediately after rinsing.
Storage: If you'd like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer in a sealed freezer bag, they'll last even longer!
