Guide to Sprouting

Sprouting is when you use all different kinds of beans, moisten and leave at room temperature for a few days and let the bean sprout. These are very healthy and good for you.

Quick intro to sprouting:

• Rinse Seeds twice a day & drain
• Ready to eat when the sprout is as long as the seed itself.
• Sprout using a big open mouth glass jar & cheese-cloth as a top cover (easy to drain)

Nice table:
http://www.living-foods.com/articles/sprouting.html

Sprouted Seeds offer:

• Increases in Protein Quality
• Increase in crude fibre content
• Increases in essential fatty acids
• Increases in vitamin content
• Increase in minerals

Important: (from wiki)

• make sure seeds don't dry out
• Don't leave seeds in water
• Make sure room temperature is not too high or too low
• Make sure you have rinse the seeds properly
• Make sure you use clean equipment
• Make sure you have proper air ventilation
• Make sure you use filtered water

List of edible sprouts

• Azuki Beans
• Barley grass 
• Brocolli
• Buckwheat
• Clover
• Garden cress
• Dill
• Fenugreek
• Chick Pea (Garbanzo)
• Lemongrass
• Lentils
• Lettuce
• Milk thistle
• Mizuna
• Mung Bean
• Pea
• Quinoa
• Radish
• Soybean
• Sunflower
• Tatsoi
• Wheat
• Yam

My FAQ:

Can I buy dried beans and sprout them?
No you have to make sure you buy organic beans that haven't been treated with pesticide - these can be used to sprout.