Sprouts Alive Mung Bean 50g

Sprouts Alive Mung Bean Botanical Name: Vigna radiata Mung Bean shoots are popular in curries, stir-fries, soups, salads and rolls. Grow in the dark for white shoots or bring into light for light green shoots. Use raw or lightly cooked. How To Grow Growing in a Mr Fothergill’s Kitchen Seed Sprouter: Spread about 1 tablespoon of seeds in one or more of the four clear plastic trays. Stack the clear trays on top of the bottom tray. Pour enough water into the top tray to cover the outlet. This will commence the siphoning action and water will drain down through each of the trays and outlets. When finished draining, empty any excess water from the bottom tray. The water that stays in the clear trays is enough to provide the necessary humidity for successful seed germination. Water in this way at least 2-3 times each day. Growing in a jar: Place about 1 tablespoon of seeds in a large jar or similar container. Cover the opening of the container with a fine clean cloth and secure with a rubber band. Add enough warm water to completely cover seeds and soak overnight at room temperature. Next day, pour off excess water through the mesh cloth. Add fresh water to thoroughly rinse and drain. Rinse and drain sprouts at least twice a day. Growing into shoots: For more mature shoots grow in Mr. Fothergill’s hydroponic Microgreens growing tray, or a thick layer of wet kitchen paper towel. Harvest with scissors within two weeks before first leaves start to develop. Grow your sprouts in a warm airy spot, not in direct sunlight. For pale sprouts keep in the dark. In just a few days your delicious sprouts will be ready for eating. When sprouts are ready, store in an airtight container in the refrigerator for a maximum 4-5 days. Then you can start the next crop! Clean the growing unit thoroughly before re-use. DISCARD IMMEDIATELY ANY SPROUTS WITH DARK BROWN OR GREY DISCOLOURING AND HAVE A PUNGENT SMELL When To Plant All year round Harvest All year round as required Sow Spring, Summer, Autumn, Winter