Bean Sprouts

Colorful, Delicious, Nutritious.

Learn everything there is to know about:
Adzuki, Garbanzo, Lentil, Mung, Pea, Peanut and more!

Choose an Item below to learn everything about that Item! Clicking the name of a mix or seed will take you to that seed’s DETAIL PAGE.
We offer an amazing variety of Sprouting Beans! Bean Sprouts come in many shapes, sizes and colors and offer a diverse range of flavors and textures. You may never have thought of some of these beans as sprouts – they are, and they may change your life!

Beans are nutritious and delicious raw and cooked. Visit our Recipe Center to begin discovering sprout cookery.

Over the 10 Summers we sold at the Dane County Farmer’s Market in Madison, Wisconsin – we talked to thousands and thousands of folks about sprouts. Every week new people stopped by our stand and asked – “What do you do with those bean sprouts?” In most cases our regular (and often passionate) customers were the first to answer, telling more often than not that they, “eat them right out of the bag” – some saying “I just stand at the refrigerator munching”

Most sproutpeople started the same way – thinking of Alfalfa when they heard the word Sprouts. It was a challenge for most of us to think of a Lentil, Pea, or Garbanzo Bean as a Sprout – but once we tried it our lives were changed forever and so was our perception of what a Sprout is. Once you open your mind, heart and mouth to the idea of Sprouted Beans you wonder how you could have lived so many years thinking that Alfalfa defined Sprout!

The Basics of Sprouting:

• Seed Storage: Keeping your dormant seeds happy.
• Soaking: Turning a dormant seed into a nutritional powerhouse.
• Rinsing: Water is the key ingredient in sprouts. Use it liberally.
• Draining: It is essential that sprouts be drained thoroughly after rinsing. Sitting in a puddle is the most common cause of crop failure.
• Air Circulation: If your sprouts can’t breathe while growing – they can die. Don’t put them in a closed cabinet.
• Greening: Photosynthesis is cool, and so is Chlorophyll, but not all sprouts are into it, nor is it necessary. Sprouts of all colors are packed with flavor and nutrition!
• Cleanliness: Your seed should be clean and your sprouting device should be sterile. Wash your sprouter well between crops. Sterilize when necessary.
• Storage: Properly stored, fresh sprouts will keep for up to 6 weeks in your refrigerator but fresher is better. Never refrigerate wet sprouts.
• Eat More Sprouts! Grow More Often!