Adzuki beans, mung beans and lentils have been an important part of Asian cuisine for thousands of years. Today they are enjoyed worldwide for their versatility and robust nutrient profile that is rich in vitamins, minerals, protein and fiber. Sprouted legumes are even easier to digest than cooked because they contain more enzymes and less starch.
Sprouting is as easy as 1—2—3! Simply soak your seeds in water overnight (about 8 to 12 hours), place them in your sprouting container, then rinse at least twice daily until sprouts have reached the length you desire. See inside of packet for more information about growing sprouts.
Sprouts can be grown in a variety of containers. The easiest method is to use the Botanical Interests Seed Sprouter™. It provides optimal air circulation and drainage, and has removable tray dividers that allow you to grow up to four different batches of sprouts at once.
Sprout Seed Safety: To ensure you the safest possible sprouting seeds, a sample from each lot of sprouting seed we receive is sent to an independent laboratory where it is tested to determine that there are no detectable foodborne pathogens. Though great care has been taken to provide the highest quality possible, there may be a health risk when consuming raw sprouts. Please see the inside of this packet or our website for university research regarding sprout safety.
Artist: Susan DiMarchi