Mungbean Sprouting Seed

Mung beans have a nice crisp yet nutty flavour and are great added to salad or stir fries.

The sprouts are very good for you, containing protein, fibre, potassium, copper, zinc and Vitamins B, C and K (whilst being low in calories), and are so quick to grow.

The Chinese used mung bean sprout for healing over 5,000 years ago and they make up the stable diet in countries such as India, Africa and South America.

• Grow in the dark (light can make them taste bitter).
• Rinse the seeds with water.
• Put the seeds in a jar and cover with water, leave to soak for 8-12 hrs covering the jar with cloth or muslin, secured with an elastic band.
• Rinse the seeds and recover with water, then change the water at least twice a day.
• Ready to eat in 2-5 days when they have sprouted.
• Keeping the sprouts in the fridge once they're ready will help them last longer.