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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