Taste: that's a tough one to quantify! If you've ever had red bean paste sweets (either rectangular solids or filled pastries), that's usually adzuki bean, iirc

Taste: that's a tough one to quantify! If you've ever had red bean paste sweets (either rectangular solids or filled pastries), that's usually adzuki bean, iirc. I'm new to mung beans, and they grow a thick radicle, almost as large as the garbanzo in the same amount of time. Garbanzos are my favorite, in part for the texture. Overall? "Pasty-chalky" is not really selling it, but this is part of how I'd describe cooked unflavored sprouts. I chose these seeds based on what I could buy from the local coop bulk order (supplied by Azure Standard in Dafur, OR) and what I suspected would sprout. The oat groats and barley don't sprout- seems like they've been heat-treated? Recently I added buckwheat and sesame; curious to see if they sprout. I figure a variety of seeds is better for nutrition, but I admit I don't really know. "Eat your colors" is about as complicated as I go unless I'm temporarily into some fad or other. This may go that way, but the price is right, it's easy to do, feels good in my body, and has a lower resource cost than other things I might eat. The main downside is that I'm the only one eating like this in my family, and I also cook most of the meals. To previous concerns about contamination, I don't wash the seeds with anything other than water and friction (to get out rocks and dirt and dust and unwanted plant-parts), because I end up cooking the sprouts until soft. I hope that's enough to kill Escherichia coli. I don't as yet grow sprouts to make them green and leafy, just until the radicle gets 1-3cm long. Sometimes they green up but that's incidental. Considering growing wheat grass, but now we're talking soil or other substrate, clipping, blending or juicing; that's too much work, haha.