Organic Mung Seed - How to Grow Mung Bean Sprouts
Crunchy and sweet with the flavour of raw peas, delicious in energy salads, stir-fries and nut roasts. Contain phosphorus and vitamin C.
Place about 80-100g of seed in a glass jar, fill with water and leave to soak for about 12 hours. Don’t allow the seeds to float. After soaking, fix some muslin over the mouth of the jar with a rubber band and drain off the water. Rinse with fresh water and drain off the water immediately.
Leave in the draining position at room temperature.
Daily, 2-3 times a day, fill the jar with fresh water and drain off immediately.
Keep in a light place to green the sprouts.
After a few days you will have up to 220 g of sprouts.
Rinse, eat and enjoy.
If you have a sprouter to sprout your seeds in please follow the instructions enclosed with your sprouter.
Sprouted Mung Beans are giving flamboyancy to full-bodied salads, soups, stir-fries and risottos.
Make superb tasting vegetarian dips with avocado, fresh herbs and spices.
You can use your Mung Bean Sprouts in recipes below:
Jamie Oliver's California Sprout Salad
Riki Davies Pulse Salad
Alan Coxon's Salmon Serviche with crisp fresh sprouts