Sprouting at Home: Day 3

Thank you everyone for your positive comments yesterday on my 300th post.  Yeah!  Now on to the Sprouting!  If you need to catch up, check out Day 1 and Day 2.  Not convinced?  Check out the health benefits of Sprouts!

Mung Bean seeds have a shelf life of 3-5 years if kept in a cool, dark place such as a closet but not a hot garage.  Mung beans will usually produce twice the amount of sprouts as seeds.  I used 1/3 cup of seeds so they should yield about 2/3 cup of sprouts or more.  Growing from seed to sprout takes 2-5 days depending on your preference of taste and apearance.  Once you have completed the sprout cycle your sprouts should be kept dry and refrigerated.  Mung bean sprouts can last up to 6 weeks in the refrigerator if properly stored.  As with anything in the fridge, if it smells funky in a bad way, don't eat it!

Day 2 1/2 in the soak cycle

It's Day 3 and the little sprout tails are growing much longer.  I could eat them now but I'd like to grow them a bit longer.  These sprouts will be eaten on sandwiches, salad and maybe even Pad Thai by the end of the week.

Day 3 in the rinse and drain cycle

The green bits are the hull of the beans.  You can throw them away or you gardeners can add them to your compose pile.

Don't forget, I'm giving away 2 FREE ounces with each purchase of Mary's Sprouting Kit and 1 FREE ounce with each sprout seed purchase.  If you scroll down to the bottom of the sprout page you'll find sprouting screens!  You can make your own kit with any wide-mouth jar, sprouts and a screen but the Sprouting Kit has it ALL!

I'll have to re-cap all of this delicious information at the end of the week since it's been scattered over three posts so far.  Stay tuned!

Mung Bean Sprouts!

Happy Sprouting!