How to grow sprouting seeds

Mung beans

Mung beans

2 stars

These are the beansprouts you find in your local supermarket that usually end up languishing in the bottom of your fridge. What you'll grow at home won't look quite the same, particularly if you grow them in daylight. But at least they will be totally fresh when you chuck them into a stir fry.

Preparation: Wash two tablespoons of mung beans and soak them in a bowl of water for at least 12 hours. After, check over the beans and remove any that are still dark and hard.

Cultivation: Add the beans to your sprouter and rinse twice a day; more if you can, particularly in hot weather. If you decide to grow them in the dark, write yourself a rinsing reminder and put it somewhere you'll notice it - next to the kettle is ideal so you'll remember every time you make a cup of tea.

Harvesting: The sprouts are ready when they reach 2cm to 3cm - one tablespoon of beans should yield four of sprouts. The green hulls are an annoyance to some, although they are edible. They can mostly be removed by immersing the sprouts in cold water and letting the hulls float away. Then put them in a salad spinner or drain in a sieve.

Storage: Mung bean sprouts can be stored in the fridge in a plastic bag but don't let them get to the slimy stage.

Today's best video

Today in pictures

More from Growing your own