After I harvested some tasty pea shoots this afternoon (pictured above),  a friend reminded me that I’d promised to post directions for sprouting Mung Beans. So here goes…

First,  get good sprouting seeds from a trusty source. I use a local vendor  – The Sprout Queen – or I order from Johnny’s Seeds.

Then,  put 1/4 cup seed in a quart jar and fill jar about half way with water. (1/4 c. seeds yields 1 cup sprouts)

Cover the jar with cheesecloth/rubber band or a sprouting lid. Let the beans soak for 12 hours or so.

Drain the water,  rinse and drain again.  Shake it a little to spread the seeds out.

Set the jar on its side in a dark place at about 70 degrees.  I just wrap a kitchen towel around the jar (leaving the lid clear to get air) to keep it dark. If you have a dish drainer or other device that allows you to prop the jar at an angle to drain (top down),  you can do  that… but keep it in the dark.

Rinse and drain a couple times a day.  Here in humid southwest FL it only needs one or two rinsings. In drier climates it may need up to four rinses a day.

Continue to rinse and drain  and re-cover until sprouts are 1 to 2 inches long or when about 90% has come out of the hulls.

Total time usually  takes 4-5 days.

Enjoy! Use in cooking or on salads.  Store in refrigerator. Use within four days.