Mung Bean Sprouts are most commonly seen big and thick rooted, they are the sprouts you find in your local supermarket and most often used in Indian and Oriental cooking and add taste and substance to western dishes.
This mild, slightly nutty taste and creamy texture give a distinctive flavour to vegetable dishes and salads. Their health credentials are excellent: zero cholesterol, negligible fat, high in protein and dietary fibre, and a good source of calcium and iron.
Mung bean is native to India is also known as green gram, golden gram, and green soy. The beans are small, ovoid in shape, and green in colour. The English word "mung" derives from the Hindi mung. In the Philippines, it is called munggo or monggo."
Commercial Mung Beans are grown with chemicals and gasses in huge 500 gallon machines - one very good reason to grow your own! You will never get your home grown sprouts to look like those you see at a restaurant or supermarket, but to get thicker roots you will need a sprouter which drains from the bottom. Easy to grow at any time of year, either in a jam jar or a sprouting kit.
This seed is organically produced (seed harvested from plants that have themselves been raised organically, without the use of chemicals).
How to grow Sprouting Seeds:
Seeds are just plants waiting to happen; dry they are in a dormant state and only need water and light to become a living entity. Seeds sprout fastest in a warm light airy place, out of direct sunlight, with an ambient temperature of 18 to 22°C (65-72°F), which is pretty much the condition of most kitchens. All you need is a large glass jar with a screw top lid and water.
You can use a purpose made sprouter, there are many inexpensive types available, or you can make your own by piercing the lid of a wide mouth jar to make drainage holes or securing a square of muslin over the top of the jar with an elastic band. Many of the sprouts can simply be grown on cotton wool or kitchen towel, remember when you were a child - one egg box, filled with cotton wool and - bingo! - mustard and cress is yours within ten days.
Sprouting the Seeds:
Wash the beans and soak them in a bowl of warm water for at least 12 hours. Check over the beans and remove any that are dark and hard. Add the beans to your sprouter. Add 2 to 3 times as much cool water. Mix to assure even water contact. Set anywhere with low light and at room temperature (21°C / 70°F is optimal)
If white sprouts are required, keep your sprouter in as dark a place as you can without limiting air flow too much: Don't put them (or any other sprout) in a closed cabinet or closet, etc. For green sprouts, grow in light (but out of direct sunlight). This will give two slightly different tastes and textures.
If you decide to grow them in the dark, write yourself a rinsing reminder and put it somewhere you'll notice it.
Weight can be applied directly to the beans while in the sprouter; you can reduce the weight to nothing by the last day. The sprouts themselves form such a tight mass that they apply their own weight.
Rinse twice a day; more if you can, particularly in hot weather. Do not disturb the seeds/sprouts. The beans need to stay where they are - to form a mass that is unmovable. Rinse longer - with lower water pressure (if your sink has a sprayer, use that) during the first 2 to 3 days - until they are firmly in place.
Grow them for as long as you like (continue to rinse and drain every 8 to 12 hours) and find out for yourself when they are most delicious!
For small sprouts - 1 to 2cm (¼ to ½in): 2 to 3 days
For large sprouts - 2.5cm to 7.5cm (1 to 3in): 4 to 5 days. The day before harvest, soak for 10 to 20 minutes in cool water. Rinse well after this soaking. The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.
You may choose to skip the last rinse - allowing your sprouts to grow for 24 hours without water. They will generate more heat (which all sprouts do as they grow - at every stage) than usual and can gain substantial mass during this period.
The green hulls are an annoyance to some, although they are edible. They can mostly be removed by immersing the sprouts in cold water and letting the hulls float away. Then put them in a salad spinner or drain in a sieve.
Store when dry in the fridge. Use a plastic bag or sealed container.
- Additional Information
Packet Size 50 grams Average Seed Count 750 Seeds Seed Form Natural Common Name Bean Sprouts, Microleaf or Miniveg Other Common Names Green Gram, Golden Gram and Green Soy. Munggo or Monggo Bean Family Leguminosae Genus Vigna Species radiata Time to Sow All year round indoors. Harvest Yeild: 2:1 Time to Harvest Small Sprouts 2 to 3 days
Large Sprouts 4 to 5 days