It's Your Life December/January 2015 - 2016 - Page 36

36 It’s Your Life Magazine Mung Bean Tutorial Mary Smith (a jar is MUCH easier) Sprout seeds: Mung Bean Water If you’ve never eaten Mung Bean Sprouts then you are seriously missing out on these delicious and nutritious treats! I’m using Mung Beans so these instructions are specific to this variety. Mung Bean Sprouts take 3 to 6 days to sprout and they’re EASY to grow! Mung Bean seeds have a shelf life of 3-5 years if kept in a cool, dark place such as a closet but not a hot garage.  Mung beans will usually produce 2 to 3 times the amount of sprouts as seeds.  Mung bean sprouts can last up to 4 weeks in the refrigerator if properly stored but it is recommended to eat Sprouts use very little water compared to growing a full-sized veggie such as a radish which takes 29 days to grow.  Sprouting water can be re-used to water other plants. You don’t even need a yard or sunny windowsill to use Mary’s Organic Sprouting Kit! Sprouting at Home saves money!  I used 1/3 cup of beans (seeds) and they produced about 3 cups of sprouts.  If I were to buy that much sprouts at the store I would probably spend about $8.  Worse, who knows what type of nasty chemicals might be used to grow those $8 sprouts? At Mary’s Heirloom Seeds we offer Mary’s Organic Sprouting Kit. Our kits make great gifts! Each kit includes wide-mouth glass sprouting jar (quart size), lid & screen, organic SEEDS and detailed sprouting instructions. You’ll Need: A sprout jar with a screen or a large bowl  Issue 5 them within 1 week. Directions:   Put 1/3 cup beans into your sprout jar. Add 2 cups of filtered water.  Allow seeds to soak for 8-12 hours. After soaking the seeds, Drain off the soak water.  You may use it to water plants.  Rinse thoroughly with cool (60-70°) water.  Drain thoroughly. *I prefer to rinse and drain several times in between the Soaking & Sprouting steps S U B S C R I B E