Bean sprouts are the tender edible shoots of germinated beans. Most people think of mung bean sprouts when bean sprouts are mentioned, but a wide assortment of seeds, nuts, grains, and beans can be sprouted. The slightly crunchy texture and sweet flavor of bean sprouts makes them a popular addition to an assortment of dishes. Because bean sprouts have become a common ingredient, many grocery stores carry them, and they can also be prepared at home.

Mung bean sprouts originate in Asia, where they have been made and used for thousands of years. Cultural diffusion led to the appearance of sprouts in other places and in other cuisines, and intrepid cooks began sprouting all sorts of things to add to their food. In most cases, bean sprouts can be used raw or lightly cooked, and they should be used as quickly as possible. If bean sprouts are going to be cooked, they can be frozen for up to three months.

To make bean sprouts, beans are soaked in water and then placed in a warm dark place to stimulate germination. The sprouts are regularly rinsed as they grow, and within a few days, small edible shoots have begun to appear. These shoots are always washed before use, and they are typically used while they are still short. Longer sprouts tend to get more woody and bitter. Exposing the sprouts to sunlight will cause them to start photosynthesizing, which will make them pale green.

Many things can be sprouted. Alfalfa seeds, radishes, adzuki beans, lentils, peas, garbanzos, grains, sunflower seeds, quinoa, and an assortment of other seeds and grains are all sprouted for a variety of uses. Each type of sprout has a slightly different flavor, and some sprouts are allowed to grow into larger “baby greens.” Sunflower seeds make a popular baby green. Sprouts are high in vitamin A and low in calories. Depending on the plant, the sprouts may have additional nutritional benefits.

When selecting bean sprouts in the grocery store, look for plump, crisp specimens which are not slimy, limp, or stringy. Use the bean sprouts within two days, and make sure to rinse them before use. Sprouts are a common source of bacterial contamination, so get into the habit of rinsing any type of sprouts before eating them.

To make bean sprouts at home, start by soaking mung beans in lukewarm water overnight. In the morning, drain the seeds and rinse them. Place them in a wide mouthed jar covered in cheesecloth, and allow them to rest in a cool dark place, rinsing in the morning and evening. In warmer climates, you may need to rinse the sprouts more often to prevent them from getting rancid. When the bean sprouts have developed short shoots, they are ready to eat. The same procedure can be followed for sprouting other foods, but make sure to use food-grade beans, seeds, and nuts for sprouting. Seeds for the garden are often treated with harmful substances such as fungicide.