On Thu 12 Feb 2009 08:43:21a, told us...

> On Feb 11, 6:40 pm, notbob > wrote:
>> On 2009-02-11, merryb > wrote:
>>
>> > What do you mean? I wasn't trying to be a smartass or anything...
>>
>> "In a jar" Yeah, that's informative. Where do I get the seeds? How
>> big a jar? Jes put seeds in jar and wait? Water? Temps? Light? I got
>> creole spices in a jar. They ain't sprouted. :|
>>
>> nb
>
> Janet's advice is good.
>
> Get mung bean seeds from your friendly local Asian market (both
> southeast and southwest Asian markets will generally have them.)
>
> I use an old quart mayonnaise jar with a plastic lid. I've drilled a
> bunch of (less than the size of mung bean seed) holes in the lid to
> make a strainer/drainer. I let the seeds germinate in water at room
> temperature for a couple of days, changing the water in the morning
> and evening until I see them splitting, then drain them and let the
> jar rest on its side on the countertop under a towel (to keep out the
> light), rinsing morning and evening, until the thing is stuffed with
> sprouts. I've read that ~1/3 cup (as opposed to Janet's 1/4 cup) is
> "better" because the sprouts grow better when they're more tightly
> packed, but I can't give you any references about that - it's just
> what I do and it seems to work fine.
>
> I like them in fresh spring rolls, deep-fried egg rolls, on salads,
> and in stir-fries (added right at the end, of course). My only
> problem is that a quart of the things generally goes bad before I can
> use them all up. But they're not expensive.
>
> --
> Silvar Beitel

I had several very successful attempts at sprouting mung beans years ago,
but also had a hell of a time ridding them of the bean hulls afterwards. Is
there a secret?

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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