Seeds for sprouts - Mungo beans (Vigna radiata) are high-quality seeds intended for production of a superfood full of vitamins on a kitchen windowsill on your own. Young shoots and leaves of this Asian bean are delicious, crunchy and versatile in their culinary applications. They are at the same time a rich source of the easily available plant protein that is comparable to animal protein in terms of the nutritional value for the human body. Mungo bean sprouts supply you with high doses of provitamin A, B vitamins, vitamins C and E as well as magnesium, calcium, potassium, phosphorus, copper, iron, and other minerals. Sprouts that are rich in fibre, the cholesterol-lowering phytosterols and are low in calories, can be easily and quickly grown. They can be eaten as early as 3-5 days after the sow. They are an excellent addition to sandwiches and salads, it is also worth decorating salads and cold meat platters with them. Unlike the delicate, tiny sprouts of most plant species, bean sprouts can be stewed and fried - they are even tastier when warm.

Soak the Mungo bean seeds in lukewarm, boiled water before starting the culture. After 8 to 10 years rinse the seeds with fresh, boiled water, strain and put them into the sprouter. It is recommended to rinse the culture twice a day and keep it away from direct light and heat sources. A windowsill with an eastern or northern exposure will be perfect for that purpose. Growing sprouts requires little space and time, and is at the same time a great way to enrich the diet of a whole family with nutritious, chemical-free and vitamin-rich young plants.

Each package contains 20 grams of the Mungo bean sprouting seeds. The growing instructions and the sow-by date can be found in the packaging information.

• Use: raw in salads and sandwiches, dish garnishing
• Harvest time: 3 - 5 days after the sow
• Site: indoors - warm, bright, on a windowsill that is not directly exposed to sunlight and heat source
• Weight (in grams): 20 g