Imagine if you could grow vegetables indoors without dirt or an expensive lighting system or cats nibbling on them.
You can! You can grow bean sprouts! And that’s just what I’ve starting doing.
I soak mung beans in water for a half day or overnight, then I rinse them twice a day. Otherwise they stay in a dark place, such as my oven or a covered tub. After about a week, I harvest them.
I got the idea when I went shopping on iHerb1 for Broccoli Seeds, which were mentioned in David Perlmutter’s “Drop Acid” book2 as something to sprinkle on salads. When I added the broccoli seed bottle to my cart, the website displayed a Sprouting Jar in its list of suggestions. And so I added that to my cart along with a bag of organic Mung Beans suitable for sprouting as a Christmas present for myself.
I’d been buying mung bean sprouts for a while. They’re inexpensive, but they are far too perishable, lasting only a few days. I was attracted to the idea of eliminating both the waste due to rotting sprouts and the hassle of going to the store more than twice a week.
It’s working out well. I sprout and use about 1.5 ounces of mung beans per week. I consume about a handful of sprouts raw every day.
I could sprout the broccoli seeds as well, but I prefer to eat them as they are. The texture of broccoli seeds reminds me vaguely of nonpareils or fish roe. However they have a green taste with a slightly bitter undertone.
Anyway, don’t wait until 2024 to resolve to start sprouting. Do it now!
1 https://www.iherb.com?rcode=DOJ209 The author may receive a 5% or 10% reward from purchases made after a buyer clicks this link.
2 https://books.google.com/books/about/Drop_Acid.html?id=JU0yEAAAQBAJ
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