GREEN MUNG BEAN (Vigna radiata, recently reclassified from Phaseolus radiatus), known as "Mung Dal" when split, is an Asian heirloom also grown in Southern Europe and Southern US (Oklahoma is a big producer), as it requires a warm climate and extended growing period. A versatile bean, sprouted (great snack for you or your chickens), cooked whole or split, ground into flour and sprouted (easy to do in 5-10 days), it is also the source of the starch used to create cellophane noodles. The very small intensely green bean (yellow when split and hulled) is a cherished Ayurvedic food. Very nutritious and easy to cook as it does not require pre-soaking and does not cause gastric distress. This high-germination seed has been tested negative for E.coli 0157 and Salmonella Bush habit. 100-120 days. 100 Seeds.
NUTRITION: A cup of Mung Bean provides 14 grams of protein, and is fiber rich, also supplying thiamine, iron, magnesium, phosphorus, potassium and copper, and folate. It is a powerhouse for detoxification, actually absorbing toxic residue from intestinal walls.
SO EASY TO PREPARE: Simply add 1 Cup dried Mung beans to 3 Cups boiling water, and cook over low heat for 45 to 60 minutes or until all water is absorbed. Then saute with spices (curry spices are traditional), garlic and butter or ghee for a few minutes to flavor.
GROWING TIP: Prefers a sandy loam soil and do not do well in wet, poorly drained soils. In Oklahoma they are double cropped after wheat. Very productive, mung plants grow much like any garden bush bean, 24"-30" high, producing 3"-4" pods each with 10-15 seeds Each plant typically has 30-40 pods. Plant in late May to early June when soil has warmed and weather has stabilized, spacing 8 seeds to the foot, thinning to 4 per foot with rows spaced 15"-30". Depth of planting depends on soil type: most soils will need no deeper than 1"; sandy soils can accommodate 1.5". As with all legumes, mung need rhizobia innoculation, and although they fix their own nitrogen in the soil, do need phosphorous and potassium in a neutral pH. The plants will flower in 50-60 days and the crop will be ready for harvest by September.