Kacang Hijau

Phaseolus aureus (sometimes called by an Indian name, mung beans). These ‘green beans’ are used more than any other kind for growing bean sprouts, and you can grow your own if you wish; they are ready for eating after 4 to 6 days in a warm room, and need only a well-soaked flannel, thick rag, or even paper towel to grow on. Soak them overnight in cold water, and spread a single layer of beans evenly over the growing surface. The requirements now are moisture, warmth, fresh air, and darkness. A closely woven basket with a cloth over it is excellent, and I put mine in the cupboard under the stairs, which is, of course, the warmest place in any English house because no one ever goes there. Sprinkle a little more water over the seedlings each day or so. After 4 days you will probably be able to take a harvest of the more precocious bean sprouts, leaving the rest another day or two to develop. Whether you grow your own or buy them in the greengrocer’s, remove any seed-husks that are clinging to the stems and trim off the little brown root before cooking or serving raw—it won’t do you any harm if you leave it on, but the dish looks better without. Trimming bean sprouts takes time and patience, but can be a restful occupation, properly regarded.