Sprouts! Sprouts! Grow 'em all out!

Our first gardening project is as easy as they come!  Sprouting Bean Sprouts!  Get the kids or novice gardeners involved with this one.  

You can go from seed to dinner plate in a week!  

The supplies you will need are:
1.  1"- 4" deep pan (or clean plastic container)
2.  Cotton batting (or other 'cotton like' material)
3.  Aluminum Foil and/or a kitchen towel 
4.  Mung-Bean seeds and water! 

I am sprouting Sutton seeds in this example.  Seed manufacturer may vary by region; Sutton is based in the United Kingdom but is frequently available in the west.  One sprouting seed manufacturer in the United States and Canada is Mumm's.  (I'll be using Mumm's sprouting seeds when we sprout one of my favorites, Brown Mustard Seeds.)  Any of these manufacturers will do.  You can also do an Internet search for local sprouting seed distributors in your area.  The following links give you just a glimpse of possibilities.     

Sutton's Home Website:    http://www.suttons.co.uk/
Mumm's Canada:               http://www.sprouting.com/canstore/
Mumm's USA:                    http://www.sprouting.com/

Cotton batting can be found at the local craft/fabric store or amongst the sewing/art supply section of your local box store.  I recommend using an old, non-rusty baking pan or preferably a plastic-wear container of some kind.  Plastic is easier to clean and won't rust.  Size does not matter much as Mung-bean roots do not require much space and will not be growing for very long (6 to 9 days, max).  

Start by rinsing out the container you plan to use.  Next rinse the seeds themselves.  You can do this by placing them into another cup or container, pour in water, swish them around and then drain out the water.  You can use a strainer if you want to be certain you don't loose any seeds.  Otherwise, just hold your hand against the opening of the cup, while slowly pouring out the water.  If you poor slowly enough, the seeds should stay farther back in the cup.  

Line the bottom of your flat container with roughly 1/2" (1.25 cm) of cotton batting.  Add water until the cotton is throughly soaked.  Mung-beans enjoy a 'marsh-like' environment.  Evenly space out your seeds over the cotton batting.  

Mung-beans HATE light.  They will taste bitter if allowed to receive ANY light during sprouting.  

Cover with aluminum foil.  Make the side walls of the aluminum deep enough (2" or 5 cm) that as the beans grow taller, pushing up on their aluminum roof, the sides will raise with them, still prevent light from sneaking in.  (I use 2 pieces of foil and overlap them in the center of my pan.)  If you have a spare towel, drape that over top of the aluminum foil to be certain no light is permitted inside.  Then simply store on the corner of your counter top for 4 to 9 days.  

Once the beans have raised the aluminum up approximately 2" (5 cm) it's time to harvest.  You can sprout them for as long or short as you like.  There are varying preferences on when mung-beans are at their sweetest but typically 4 to 6 days sprouting and approximately 2" to 3" in height is just right.  To keep track, simply mark a calendar (or set an alarm on the smart phone) five, six and seven days after planting.  

If curious about experimenting with taste (sweet vs. 'onion-like'), gently reach under foil on day 4 or 5 and pick one sprout for a taste test.  Sample a sprout daily until satisfied with taste and then harvest.  Generally 5 to 9 days.  

If you're sprouting just for a snack (great replacement to chips/sweets), you can refrigerate them in a plastic baggie for about 2 to 3 weeks.  Though I suggest sprouting fewer seeds than I did.  I was preparing for a wok dinner for four.  If cooking for fewer people or just personal consumption, not as many seeds are needed.  

Once sprouts are ready to harvest, remove towel and foil cover.  Gently grasp the beans at the base and pluck by gently pinching your fingers together.  Your sprouts are ready to be rinsed and refrigerated or enjoyed right away!  

As mentioned before, we added them to a wok stir-fry.  I look forward to the day every vegetable in the wok is from my Indoor Garden.  Be certain to share your experiences, insights and questions below.  

Sincerely,
Your favorite Garden Gnome
-g