Mung seeds can be grown as a crop or used as a sprout.

Mung sprouts are the "Chinese sprouts" in all those tasty stir fry dishes you enjoy so much. Mung is sweeter when small and is a frequent addition to ice cream and other deserts in many parts of Asia. Mung bean sprouts are highly nutritious and add a crunchy, fresh texture. Extensively used in oriental cooking and salads.

Mung Sprouts are high in protein, about 25% and also rich in calcium, phosphorus and other vitamins. Because Mung is high in protein and is also easy to digest it is a great source of non-meat protein.

Mung sprout growing tips:

• Mung sprouts are not as easy as some other sprouts but are well within the reach of any sprouter
• Mung can be sprouted in a sprout tray, jar or sprout bag
• Soak for 10 hrs.
• Harvest in 2 to 5 days
• Mung is high yielding depending on when you harvest them generating about 6 measures for each measure started

Mung as a Crop: If growing Mung as a crop, seeds should be planted 1½ inches deep in a light soil (mung can have a hard time breaking the surface of hard soil). Plant seeds 2 inches to 3 inches apart with 20 inches between rows.

Your Mungbean plants will look similar to a garden bean. Mature plants will reach about 28 inches in height. Yield is approximately 35 pods per plant with each pod producing about 10 to 15 seeds. Because Mung flowers over time pods will not be mature at the same time.

Mung is part of the Legume family of plants and is closely related to adzuki and cowpea.

Mung is also known as moyashi-mame, lu tou, look dou, balatung, dau-xanh, kolo taac, moyashi, yar tsai, ngar choy, Chickasaw pea, green gram, golden gram