Fertilizer for the Growth of Bean Sprouts

Seed Selection

• Bean sprouts may be grown from a variety of different seeds, including traditional green beans, mung beans, soybeans, adzuki beans or garbanzo beans. Avoid using kidney bean seeds, which produce sprouts that are toxic if eaten. Whichever type of bean you choose, select sprouting-quality seeds that have not been treated with a fungicide or insecticide; sprouts grown from seeds that have been chemically treated are not edible and may be poisonous if ingested. Look for sprouting seeds at a health food store, grocery store produce section or garden center.

Seed Preparation

• Treat seeds in a hydrogen peroxide solution before sprouting to ensure the elimination of harmful bacteria. Pour a 3-percent hydrogen peroxide solution into a small saucepan and heat it to 140 degrees Fahrenheit; add your bean seeds to the pan. Drain and thoroughly rinse the seeds under cool running water after five minutes of treatment. Transfer the seeds to a clean, wide-mouth, 1-qt. canning jar and cover them with a volume of spring or distilled water that is at least double that of the seeds. Cover the mouth of the jar with cheesecloth and secure with a screw-ring top. Soak the seeds for eight to 12 hours.

Sprouting

• Drain the soaking water from the seeds and rinse them thoroughly. Return the seeds to the jar and place them in a completely dark location that is kept between 68 and 70 degrees Fahrenheit. Turn the jar on its side and prop up the bottom by at least 1/2 inch to ensure that excess moisture is able to drain. Rinse the seeds in the morning and before you go to bed for two to five days, or until the seeds sprout and grow to 2 1/2 to 4 inches long.

Sprout Storage

• Bean sprouts may be eaten as soon as they have reached the desired length. Rinse the bean sprouts under cool running water for two to three minutes before eating. Sprouts that are not eaten immediately may be stored in a sealed bag or jar in the refrigerator for up to two weeks. For long term storage, sprouts may be frozen. Blanch the bean sprouts over vigorous steam for three minutes. Plunge the sprouts into icy water, drain them and seal in a plastic freezer bag. Store the bean sprouts in the freezer for up to two months.