Lay the jar on its side and leave it in a cool, dark place for 3-5 days. Transfer the beans to a large, sterilized glass jar with a perforated lid or cheesecloth secured with a rubber band. The next day, skim the surface for any floaters then pour out the water through a sieve. Cover the bowl with a lid of plastic wrap and leave overnight at room temp. ![]() Why? The beans double in size as they soak up the water. ![]() Cover the beans with lukewarm water – 3 cups (710 mL) of water for each cup of beans. Just take dried mung beans, rinse them thoroughly in cold running water then transfer them to a large plastic bowl. If you don’t have garden space, try sprouting the mung beans in a jar. Freezing the seed is also an excellent storage option and reduces the possibility of insect infestation. You can store completely dried beans in a tight-fitting glass canister for several years. If there is any moisture left when storing, the beans will go bad. Dry the seeds completely on some newspaper. The pods do not mature all at the same time, so harvest the plant when at least 60% of the pods are mature. Place clean paper or fabric below the plants to catch any dried pods that may fall. Once mature (about 100 days from sowing), pull up the entire plant and hang the plant overhead in a garage or shed. Beans begin to form when the plant is 15-18 inches (38-45.5 cm.) tall and the pods continue to darken as they mature. Fertilize with a low nitrogen food, such as 5-10-10, at the rate of 2 pounds (1 kg) per 100 square feet (9.5 square m.). Keep the area free of weeds but take care not to disturb the roots. Sow seed one inch (2.5 cm.) deep and two inches (5 cm.) apart in rows that are 30-36 inches (76 to 91.5 cm.) apart. Plant the seed when the soil has warmed to 65 degrees F. Till the soil to remove weeds, large rocks, and clods and amend the soil with a couple of inches of compost worked in. Mung beans like fertile, sandy, loam soil with excellent drainage and a pH of 6.2 to 7.2. Mung beans can be grown outside or inside. Mung beans are a warm-season crop and take between 90-120 days to mature. When growing mung beans, the home gardener should use the same cultural practices used for green bush beans, except that the pods will be left on the bush longer to allow the beans to dry. Intrigued? Keep reading to find out how to grow mung beans. Those seeds that do not meet sprouting standards are used for livestock. ![]() Generally, larger seeds with a shiny, green color are selected. Beans selected for sprouting must be of high quality. Mung beans can be used sprouted, either fresh or canned, or as a dry bean and can be used as a green manure crop and as cattle forage. Today, 15-20 million pounds of mung beans are consumed per year in the United States and almost 75% of this is imported. In the United States, growing mung beans were called Chickasaw peas. The bean may go by a variety of names such as: Mung beans ( Vigna radiata) have been grown in India since ancient times and are still grown in Southeast Asia, Africa, South America, and Australia. Seeds also vary in coloration and may be yellow, brown, mottled black, or even green. ![]() At maturity, pods are fuzzy, about 5 inches (12.5 cm.) long, containing 10-15 seeds and varying in color from yellowish-brown to black. Pale yellow blossoms are borne in clusters of 12-15 at the top. These warm-season annuals may be either upright or vine types. Mung beans are members of the Legume family and related to adzuki and cowpea. For people in regions where animal protein is scarce, mung beans are an important source of protein. These high protein, 21-28% beans are also rich sources of calcium, phosphorus, and other vitamins. Mung bean seeds are sprouted for use either fresh or canned.
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