Mungbean can grow in about 2-5 days. They have a high nutritive value.
They are mainly used in salads and in Japanese, Chinese and Indonesian dishes.
Wash the sprouts before using them in cold water. You can soak them in hot water or cook them for a brief time. So they don't loose their crunchy texture and fresh flavour.
Sprouting seeds can be sow indoors whole year round. Sow each time a small amount.
Soak the seeds before sowing 8-12 hours in tepid water. Drain the water and rinse the seeds, drain the water again en put them in a sowing tray, plastic or a glass container. Cover this with a piece of scrim to make rinsing the seeds easier.
Put away at room temperature (21°C) and keep them dark. This to ensure the sprouts don't colour and stay white.
Rinse the sprouts every 12 hours and drain the water. This cycle has to be repeated for 2-5 days, depending on the length of the sprouts you require. Try to disturb the sprouts as little as possible. They have to form a tight mass.
Store the sprouts, after the cycle of rinsing, as dry as possible in a plastic bag, plastic container or in a glass container with lid in the fridge. This way they can be kept for about 5 days. But it's best to eat the sprouts fresh. Clip the sprouts from the seeds to harvest them or eat them with seeds still attached.
With warm weather it can be necessary to rinse more often.
