Hyacinth, or Lablab bean, is often grown as an ornamental vine in the landscape. It produces purple flowers that then develop into purple bean pods that house the plant's seeds. The seeds are edible when immature if they are boiled first, and usually used as a replacement for common peas. They can also be collected once mature and hard, then used for sprouting. Sprouts are an edible green useful in salads and stir-fried dishes. Storing the sprouts properly extends their shelf life.
Fill the jar of finished hyacinth sprouts with cool water. Scoop off all the seed hulls that float to the surface of the water and throw them away.
Pour out the jar of bean sprouts into a colander and rinse them off with cool water. Let the beans drain thoroughly.
Spread the sprouts out on a paper towel. Pat them dry with another towel until most of the moisture is removed.
Wrap the sprouts with one of the damp paper towels. Place the wrapped sprouts in a plastic bag and seal closed. Store in the refrigerator vegetable crisper drawer.
Rinse hyacinth sprouts every three days during storage and replace the paper towels. This extends storage time up to seven days.