I bought them from an Indian Supermarket on Brick Lane. Super cheap when you consider how much space they take up once they've sprouted. In the containers I have a mix of:
Whole Green Peas
Whole Yellow Peas
Chick Peas
Cow Peas - Vigna unguiculata
Moth Beans
Mung Beans
Mung Dal Yellow
Green Lentils
Peanut Kernels
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| Process started evening 01/03/13. Above photo today. |
When visiting Yunnan, China, towards the end of 2012, I was struck by the wide variety of greens available with their dishes. Many types of climbers/ bean plants etc...Over here we grow bean plants for the beans, but if we were growing them for the stalk and leaves, they could be harvested regularly, while they are still young and there could be a rotation system to keep me supplied with regular greenery. They tasted amazing... Need to be careful though, because some are TOXIC! Useful info here:
legumes:
Really useful:
"Unfortunately leaves often contain toxic substances. The chief toxins are hydrocyanic glycosides, oxalic acid and alkaloids. The toxic as well as the edible properties of leaves are already fairly well known, and no harm should result if the species is known and leaves are eaten in moderate quantities. Interestingly enough, the oxalic acid content of spinach makes it one of the least desirable of the edible leaves."
chick peas:
"Overall, chickpea leaves were found to be a good source of several minerals required by humans, and for most minerals, their levels significantly exceeded those previously reported for spinach and cabbage."
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