FIDGETY FINGERS AND THE BEAN STALK: GROW YOUR OWN SPROUTS IN YOUR KITCHEN

We remember growing our first bean sprout in kindergarten in the Brand's Chicken Essence bottle. The sprout would be about 10cm tall in a couple of days on our window sill. We always wondered why our sprouts never look like those fat ones from the market. Too much light! Putting it on the window with our tropical sun is too much, it is also too warm. No wonder vendors grow their sprouts in large buckets with a lid.

1. Firstly line your seed tray with cling film to avoid the drainage holes allowing the moisture to escape, or the kitchen roll to dry out.
2. Line the tray with a double thickness of kitchen towel / roll. 
3. Wet the kitchen roll thoroughly ensuring it is not totally saturated and is drained of excess water.
4. Sow the seeds thickly across the surface of the kitchen roll.
5. Place the tray in the warm, light, airy position and maintain a temperature of around 15 degrees Celsius.
6. Keep the kitchen roll moist but not wet.
7. The seedlings should be ready to sell (or eat) after about 5 to 10 days, and when they have reached 2.5 cm or about 1inch tall, (just as the green leaves begin to appear). At this point deliver immediately to your customers.
8. If you are bagging up the beansprouts for a shop you will need to cut the shoots and rinse them thoroughly in cold water, before sealing them tightly in plastic bags ready for immediate sale. (Perfect in sandwiches, stir-fry recipes or salads).

Sow seeds on damp kitchen roll.

After 24 hours.

48 - 72 hours.

Ready to harvest after approximately 5 to 10 days.