Edible Sprouts Continued

From Thursday to Sunday my mung bean turned from hard beans to fleshy sprouts. Here they are on Friday with the little white sprouts beginning to shoot out:

 

Saturday...

 

and Sunday!

 

They are now the desired length and ready to eat! I rinsed them thoroughly in a pan of water and gently stirred them to release the green seed husks. 

 

You can store your sprouts in a sealed bag or jar in the refrigerator for up to two weeks. I plan on throwing mine on top of my salads all week long for an extra crunch and extra nutrients.