On Thu, 23 Apr 2009 12:16:03 +0100, "john martin"
> wrote:

>I forgot some mung beans that I was soaking and they have put out white root
>shoots.
>
>I know that some people sprout pulses and beans to put in salad *raw*, but
>at what point do mung beans (and others such as alfalfa- widely sold in
>health food shops in London for sprouting) become safe to eat raw in a
>salad? Since it says on all the packets not to eat raw.
>
There was a nice thread on this topic on alt.binaries.food recently.
I'm sprouting mung beans as I write this. Into the 4th day now and
the sprouts are looking good. Sprouting in mason jar, covered with
cheese cloth, rinsed each AM and PM.

Go to :

http://www.youtube.com/watch?v=F-1V4vtV8Yo

For one of many videos on DIY bean sprouts.

BTW: They DO taste better than canned. Also, while
they are nice fresh (like on a roast beef/horseradish/
sprouts/Ranch dressing on rye), most CHinese recipes
I have seen call for their being slightly cooked, which
mellows the flavor. Blanch or stirfry.

HTH

Alex