How To Grow Sprouts?

Bean sprouts can be easily and quickly grown at home. Learn how to grow sprouts and add these deliciously nutritious veggies to your diet!

The green gram, or moong bean, is a staple legume in many Asian countries. These super-quick vegetables offer a refreshing taste and crunch with nutrients that can give your daily mineral and vitamin intake an extra boost.

You can grow bean sprouts right from the kitchen of your home! It’s simple to grow your own, even apartment dwellers can grow sprouts easily.

Sprouting beans is so simple!

Types of sprouts:

There are two types of sprouts available at the grocery stores close to me.

Green bean sprouts
Alfalfa sprouts
Lentils sprouts

Alfalfa sprouts come with a plastic clamshell. A fully grown, heirloom alfalfa plant (Medicago sativa), also known as lucerne, can be used as a forage crop to feed livestock and grazing animals.

Due to its high phosphorus level, it is an excellent green-manure crop and makes a great mulch. Alfalfa sprouts, microgreens with a crunchy texture, can be grown at home by soaking the seeds in water for several days.

Mung beans are tiny green beans. It’s incredible how large the sprouts can become when considering how tiny the seed is. Mung beans can be sown to get a lot of nutrition, flavor, and nutrition.

Lentils come in a wide range of sizes and colors, allowing you to choose the right size for your needs. The best sizes for sprouting lentils are the smallest.

They sprout more quickly than green lentils. Red lentils used in Indian cooking are usually split and won’t germinate. (Lentils can be grown in the same way as beans, although they are not technically.

Alfalfa sprouts have 8.5x more carbohydrates than lentils.
Lentil has higher levels of vitamin B6, vitamin B6 & folate.
Lentil is excellent for protein.
Lentil is rich in dietary fiber, iron, potassium, and other nutrients.

Are bean sprouts good for you?

Beans are rich in indigestible protein that is difficult to digest. To make beans digestible, they must be soaked and then cooked.

Green gram has high amounts of fiber, protein, and vital nutrients. Sprouting enhances the nutritional value of mung beans and makes them easy to digest.

They are unsprouted and starchy, as well as containing lectins. Food allergies, inflammation, and auto-immune diseases are all caused by lectins. However, lectins can be removed from food by sprouting or fermentation.

Mung bean is used for both sweet as well as savory dishes. In Indian dialects, they are called Pesalu in Telugu and hesarukalu in Kannada. They also have the names pasipayaru in Tamil, Pasipayaru in Tamil, and sabut Moong in Hindi.

Mung bean stems are used to prepare dishes, including stir-fries, salads, soups, curries, and noodles.

Beans become as easy-to-digest as other vegetables when they are sprouted.

They also contain more vitamins, antioxidants, and enzymes. Sprouts have higher Vitamin C, K, and magnesium levels than un-sprouted beans.

Which beans can I sprout?

Mung beans or lentils are both the easiest and most efficient to grow. Chickpeas (alfalfa), chickpeas, and adzuki beans are excellent options for beginners. However, they take a little longer to germinate.

Seeds contaminated with germs can often be the cause of sprout-related illnesses. Clean seeds are essential.

You should choose whole (split lentils will not work) and untreated beans for sprouting. Your best options are reputable health food shops and online catalogs. Wash your beans thoroughly and get rid of all foreign and damaged objects.

Seeds in gardening packets may have been chemically treated, so they should not be used.

Sprouting methods:

There are mainly two types of sprouting:

In a mason jar
In a container for sprouting

The most beginner friendly and cost effective method to grow your sprouts is in a jar.

As you become more adept at sprouting and know you want to continue, then you can invest in special equipment for bigger and better harvests.

How to grow sprouts in a jar:

No special seeds are required for beans to sprout. However, organic seeds can be used. Organic seeds are non-irradiated, chemical-free, and free of genetically modified organisms (G.M.O.s).

For sprouting, measure the number of beans. Be aware that beans can expand rapidly, and sprouts can take up much space—the final harvest is double the initial size. Small cups should yield lots of seeds.
Wipe a wide mouth mason container clean and rinse it off to remove any soap residue.
Cut a piece of mesh cloth large enough to cover your jar. Use the jar’s outer rim lid to lock this cloth in place.
Place two tablespoons of beans in your 1-quart mason jar.
Cool, clean water should be added to the glass jar. As the beans soak, they will take up more space and expand. Two tablespoons of alfalfa seed are sufficient for a 3-cup container. The jar should not be filled with other beans.
In order for them to sprout, the bean’s skin must be removed. Some beans will need to be soaked for more extended periods. They might start to grow themselves while still being soaked.
Rinse the mung beans every morning.
Repeat this process for 2-5 days. Rinse, drain, and refill every eight to twelve hours. Continue to return to the storage area in dim lighting to aid the sprouting process. Air must circulate in the Jar. Continue this process until the sprouts reach the desired length.

The white sprouts should be at least 1.5cm long before they are ready to eat. The bean’s lectins have been converted into digestible proteins.

The sprouts can be grown longer if necessary. They can reach up to three inches in length, and usually take around five days to get this long.

How to harvest sprouts?

The sprouts will turn green if exposed to light during the growth process. They will remain white when the area remain dark, similar to Chinese bean sprouts.

I prefer my sprouts a little bit green. You can put a small container of sprouted alfalfa in a sunny place for a few hours.

The tiny leaflets of the plant will produce some chlorophyll and then turn green. Rinse with calm, warm water.

Please give them a final rinse after they have fully sprouted. Some bean skins may need to be removed, but most should fall off by themselves.

Spread the sprouts in a thin layer onto an absorbent paper towel. Cover them with another towel and gently pat. The sprouts in their towels can be put in the fridge for up to a week or used immediately.

What else can I sprout?

You can grow almost any type of legume or seed. You can also grow grains such as wheat, barley, and spelling. Popcorn kernels can also be used to make sprouts.

There are exceptions like flax seeds and chia seeds. These are difficult to grow, so avoid them.

Are sprouts bad for you?

There have been rumors about sprouts being dangerous. Proper storage is crucial for safety.

Sprouts can become contaminated if left at room temperature after the sprouting and rinsing processes. It is essential to store nodes in the fridge once they are ready for consumption.

How to use sprouts?

Mung beans can be stored in the fridge for up to a week after sprouting. It is recommended to consume fresh. However, they can be kept for 3 to four days. We usually eat on the same day in the kitchen or store them in glass containers.

Do not rinse sprouts when you want to keep them in a container. They should be stored immediately when they are in good condition.

Bean sprouts from mung that grow within 24 hours can be consumed raw following having a thorough rinse in fresh water.

However, beans that take longer to sprout may be contaminated by microorganisms, so they should be cooked or stir-fried before eating—steaming before consumption.

It is possible to steam them using a steamer or an uncooked pot of water for 3-4 minutes until they are hot.

You can also boil them in an instant pot or pressure cooker for approximately one minute. Next, a quick manual release is performed. Season them with your favorite spices and lemon juice.

In addition, you could add raw beans sprouts in near the end of cooking stir-fries. There are endless options!