Beans, peas and lentils are all seeds that can be used for sprouting. As long as they are not too old or have not been damaged or deliverately split in processing, they should sprout. You can also use grains such as barley, whole oats, wheat and millet. These can then be used singly or in mixtures in salads and sandwiches, very lightly cooked in stir-fries, or as a crunchy garnish for cooked food. Bean sprouts that are surplus to your immediate needs can be loosely wrapped in plastic wrap and stored in the salad drawer of the refrigerator.

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Many green beans are sold when they are small and do not need to have their strings removed. Older green beans and runner beans need stringing. To remove the strings, use a small sharp knife, cut each bean from the outer side across the stalk end towards the deeply grooved inner side. Stop just short of the edge and pull the string along the length of each bean. If the string breaks short, cut away a thin strip along the edge to remove it. Nick the top of the outer edge. If a string has been formed there, pull it out as well.

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