Comments on: The Easiest Food to Grow: Bean Sprouts

By: Valencia Haverly

Valencia Haverly — Thu, 20 May 2010 21:30:32 +0000

Very informative article.

This is kind of irrelevant, but what is your favorite soil conditioning fertilizer? I’ve tried Bio-Magic on my veggie garden, but I don’t like the results. Anyone have suggestions?

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By: Blog Tactic

Blog Tactic — Mon, 28 Sep 2009 16:53:30 +0000

excellent tips

richie@blogtactic

By: Mishkin-Fishkin

Mishkin-Fishkin — Tue, 30 Jun 2009 15:30:58 +0000

Leaves are good. Eat ‘em up!

By: lou

lou — Tue, 30 Jun 2009 15:25:14 +0000

Hi have just grown some beansprouts but they have grown leaves. what should i do? are they edible this way?

By: cheese

cheese — Mon, 22 Jun 2009 10:50:39 +0000

@Big Sky Nik No – you can rinse away and won’t disturb them. As I said they are very easy to grow. It’s actually pretty hard to mess up!

By: Big Sky Nik

Big Sky Nik — Sat, 20 Jun 2009 14:25:50 +0000

Howdy from big sky country, Montana!

We grow large gardens at our ranch and have one commin’ up and lookin’ good so far even though our growing season is very short. One of our favorite meals is stir-fry and in addition to fresh garden vegetables (including snow peas) we like a generous fist full of bean sprouts.

Our local grocery store will not carry the sprouts and my nearest source is 125 miles away. I want to grow my own and have studied your suggestions, but I’m not sure I understand how to do the jar thing.

After soaking and emptying the soak water, how exactly do I position the jar so the beans can be rinsed daily and still be allowed to rest inside the jar to grow 3 inches to 4 inches long? Doesn’t rinsing disturb the direction of growth? Maybe I’m over thinking this thing, but I don’t want to waste the mung beans I ordered last week.

Can anyone reassure me?

Out in Montana
Nik

By: cheese

cheese — Sun, 24 May 2009 21:43:35 +0000

@saharadevi Thanks for the tips! We have grown some cress on a damp towel before and have a selection of salad leaves, kale and lettuce on the balcony. We’re also big chickpea fans.. if I understand, you are sprouting chickpeas? Haven’t thought of that before.

@Mishin-Fishkin sounds like you have tried some more involved Asian cuisine. One of these days when I am feeling ambitious I might try something in that vein!

By: Mishkin-Fishkin

Mishkin-Fishkin — Sun, 24 May 2009 17:31:45 +0000

My third-grade teacher, Mrs. Moomaw, used to sprout alfalfa in the classroom, and she gave each child a small serving of sprouts every day at lunchtime. That was in 1958! I have loved sprouts ever since. My currents favorites are mung beans, which I sprout myself because they are very easy to do, and “Zesty Sprouts,” a mix of radish, alfalfa, and clover that I buy in my local natural food store. I make a great riceless nori roll with thinly sliced carrots, daikon, zucchini and lettuce or Chinese cabbage on a thick bed of sprouts, rolled up in nori seaweed. I might add umeboshi paste, homemade pesto, or some sort of pickle for added flavor. Great stuff–very refreshing, energizing, and of course, cleansing to the body.

By: saharadevi

saharadevi — Sat, 23 May 2009 23:41:15 +0000

Also, you’d be amazed at how many greens, salad stuff, kale, pakchoy, arugula, etc may be grown in a window box. They can be seeded every 3/4 inches. Pluck the outer leaves and they keep growing. Have fun!