Our beansprouts still aren’t doing much in the sprouter. They’ve been in there for more than a week now, and we had been hoping to eat them in a stir fry last Monday. At this rate they might just about be ready this Monday coming.

The sandwich mix, though, is another story altogether. The seeds for this are much smaller than the mung beans used to grow beansprouts, and really seem to have taken well to the twice-daily rinsing.

Look at them in that picture – they’s good and stringy and look exactly like we’d expected. They’re now ready for slipping into a sandwich, assuming we could keep them from slipping out of the slices.

The beansprouts aren’t much longer than them, but they are a bit fatter and have benefitted from being moved onto a windowsill above a radiator where they’re getting both more sun and a bit more warmth. Overall, though, they haven’t been a roaring success.

Nevertheless, we’ll try eating these, and give a second batch a second chance.

Perhaps it was beginners unluck.

Related posts:

1. We’re growing our own beansprouts
2. Our beansprouts are stunted
3. Moving the veg