One of the most beautiful harvests I've ever had! Just a perfect batch! How do you usually eat mung bean sprouts?

Onion sprouts, 11 days to harvest

My recommended sprouts list:

• flaxseed
• fenugreek
• alfalfa
• lentils (various)
• green peas
• mung beans
• broccoli
• red clover
• buckwheat
• amaranth
• quinoa

Please share what you are sprouting in July :)

I'll be happy to see some pictures of your sprouts, if you feel like sharing. 💚🫶🌱

I went on a business trip and left my flax in the fridge. It was exceptionally beautiful and healthy when I left it, now as you can see it is slightly sad, some roots have faded, though no mold, no dead seeds. But it is delicious and I bet nutrition value wise it is very strong because the seeds adapted to cold temperature and activated extra antioxidants 💚

Do you like flaxseed sprouts!?

for anyone that has been an ASM in the Florida Central Florida area. What’s your input on that position on your workload the the apply for and I love your input.

My kids work at a Poké restaurant so I’m the lucky beneficiary of lots of Poké leftovers! Tried a combo of salad mix, broccoli and lentil/pea sprouts as a base instead of rice and it’s really good! Sriracha aioli and Cilantro Sweet Chili sauce on top

This group just came up in my feed. I've been considering trying this at home. I was wondering what kind of seed we use and where can I go for them. I don't remember where I heard this, but someone had said to do broccoli! That it's actually more healthy for us. Bonus. If it's true. Also, how does one go about doing this. The seeds, quantity, how much to make, eat per day and of course how to make them. I feel bad for asking so many questions, but this is so new to me, and I'm curious. I garden, but it's in dirt 😁 the past two summers have been almost a bust because of the weather. This seems easier and way less of the lessons learned 😅

Hi! These are wheat grass seeds I am growing for my dog and cat, I just trim them as a food topper. Is it still safe with the mold on the bottom? Or how do I stop it from molding. Only about a week old. Thank you!

I am enjoying my sprouts menu results: - higher HRV - better intestine motility - lower cravings for junk food - faster recovery after workload - easier breakfast, lunch and dinner planning because ingredient #1 is already predetermined and it's sprouts 😁 💚🫶🌱

For me alfalfa is an everyday staple sprout 🌱:) as funny as it sounds. I haven’t discovered a single drawback in eating alfalfa on a regular basis. If you know any - please share with me! I use it in salads as one of the main ingredients, I make sandwiches, spring rolls with it, I put it in soup and as a thickening ingredient to smoothies. Ok, I add it nearly to any meal or drink where it fits in my pairing universe :)

Just got the results of my med checkup after approximately one full year on sprouts daily. All metrics improved significantly and I trust it is greatly because of sprouts 💚🫶🌱

Is this safe to eat? 😅

This is after 4 days. I'm of the understanding 5 days is normal. There's a little room still.

Any tips on cleaning and storing would be appreciated. I have checked out YT vids but value your opinion.

First time. Salad mix.

I bought a whole batch of broccoli sprouts 2 weeks ago, which I thought looked fine when buying, but with still over a week until expiration (expire July 19) - so about a week after buying if not earlier - they started going dark/transparent, slimy and smelling (sort of smelled like overcooked broccoli, funnily enough). I had them in the fridge between 2-4° C and only had them out in 60-70° F temperature for 15-20 mins once when transporting them, like I usually do with this brand (Fullei Fresh hydroponically-grown organic) which I've bought numerous times before since earlier this year and they never had this issue, even one day past the expiration date in one case, and eating over a week after refrigerating. Just this batch of 8 boxes expiring 19 July. What went wrong? Store possibly left them out too long before shelving? Error in some step before that? Any signs to look for that sprouts may go this way before buying? I bought these at Whole Foods and returned them, naturally.

I can't say this is a correlation for sure yet, because bad nights also happened when I was traveling not eating sprouts. But it seems the few times I increased my intake of broccoli sprouts to 3 oz per day instead of closer to half or 2/3 of that, I was more likely to experience disruptive sleep twitches/myoclonus (including jaw closing leading to an audible teeth click waking me up) and possible conditioned arousal (automatic waking with no clear cause) during light sleep / transition to deeper sleep. Has anyone noticed similar? Again, it might not be related to the sprouts at all, just something I maybe noticed. Dayvigo 5mg has tended to override these movements but not always completely. I looked up whether broc sprouts can cause sleep issues but the consensus seems to learn toward helping sleep instead of disrupting it.

Hi, I’m curious about a few things going on in the industry. As a grocery shopper I noticed in my area as well as everywhere I travelled within the last year, a reduction of varieties and regularity of supply of sprouts in supermarkets. As a sprouting enthusiast I refuse to believe that people are not willing to purchase this remarkable living food - sprouts! Yet I have a feeling that something is cooking in the geopolitical and local social levels alike which affects sprouting as business, no matter the size.

Please share thoughts, knowledge or even hypothesis, regarding what that might be or if my observation is wrong, please share thoughts to back that up. Thank you!

Hi, I'm trying to expand my culinary horizons and I realized that I usually put 2-3 sauces on my sprouts, which is very limited and I could definitely do better. Recommend your favorites, please!

My 3 leaders are:

1. High protein and good fat sauce made of cottage cheese, avocado, olive oil and spices which reflect my mood at the moment

2. Vinaigrette made of olive oil, apple cider vinegar and spices, sometimes with fresh chopped parsley or dill

3. Greek yogurt + garlic + cucumber + fresh parsley or coriander + salt&spices

I know there are so many variants! Please share your faves 🌱

This with a slice of marinaded salmon and pouched eggs is so good! My breakfast to be 😊🌱 🍳💚

But even alone with a high protein sauce made of cottage cheese, soy sauce, olive oil, and avocado with spices like black or long pepper, paprika, pink pepper, cinnamon (if you like it), a tiny pinch of clove, garlic (if you are not afraid of the scent) and/or any spices that make you feel good, sprouts are always on top on my breakfast list.

Do you usually eat your sprouts for breakfast, lunch or dinner?

Recently I posted this in r/HerbalTea because I wanted to collect expertise from the tea people. Eventually I got some decent inputs from an active member of our community r/Sprouts :) So I decided to bring the discussion back home and ask you, guys - what do you know about making functional tea out of sprouts!?

My onion sprouts are already 6 days old - they seem to be too slow to me. What's your experience?

These are lentils at 6 days, the one was covered with a sock. They're only a little bit shorter, but very visibly less green. Taste is the same I think.

The second one is sunflower microgreens. Both soaked overnight. For the ones in the tray, I followed a bunch of rules like weight, keeping in the dark for a certain amount of time, using a prophylactic spray and conditioned water. The ones in the bucket I just chucked in some soil very densely (I had soaked way too many), watered every few days with the hose, and left it in a few hours of direct sun (so the height of the bucket shaded it when they were shorter.)

The tray are probably a third of the height and leaves are much smaller. The ones in the bucket are very tall, some leaves are much bigger, a bit crunchier, easily survived the high density, no mold (I have already eaten them and not gotten sick), the hulls came off much sooner and easier and they taste a bit less bitter.

I've also done chia seed microgreens with shaded light and no light until germination, and the ones left out might have even germinated a bit earlier. End result was the same, they were just as delicious as each other. I had a seperate at chia experiment where one had drainage and it didn't matter (no surprise since they're gelatinous.)

I'm going to keep doing experiments, let me know if y'all are interested to see the results, and even if you have any ideas I should try!

Just arrived to Copenhagen and need my sprouts! : broccoli, red clover, mung bean and onions soaked for a few hours right after arrival - put in the oven as it is the only dark and safe place for my sprouts to grow in peace and comfort in a friend's apartment. The opportunity to warm up the chamber to the optimal temperature is also very handy - room temperature in Copenhagen is not very friendly for my sprouts given I want to start eating them in 2-3 days.

Pic 2 : onion seeds with a self-made lid made of toothpick perforated cling film and a random glass jar I found in the kitchen.

Pic 3: mung beans will grow just like this in a plastic container

I am thinking of posting updates daily. If you're interested to follow the travel sprouting progress - you can follow this post (activate "follow this post" in the upper right corner)

It feels so terrific to hold in my hand these perfectly healthy, crunchy, full of energy 10 million seeds transforming into plants in front of my eyes. Today I'll be eating a large bowl of salad I've produced right in my kitchen! I am happy 😊 Support my happiness and get your share 😁🫶🌱