Fenugreek is a popular plant that is used in a variety of ways including sprouts, microgreens, leafy vegetables, dried herbs, spices and green manure. Both the leaves and seeds are edible. Fenugreek, also known as methi, is renowned for its medicinal uses. It is a staple in Indian cuisine, and the seeds can be ground or added whole to a dish.
Fenugreek seeds have a spicy, curry flavour. When grown as a microgreen, fenugreek loses the bitter and strong taste, and has a milder and sweeter flavour. As a microgreen, it is fast growing, affordable and aromatic.
How to Grow Fenugreek Microgreens
- Pre-soak seeds for 4 – 6 hours.
- Sow rate: 28 grams for a 10 x 20″ growing tray.
- Moisten soil, flatten 3-4 cm soil in a tray or grow hydroponically.
- Cover seeds with a light layer of soil to help remove the hulls. Lightly water.
- Cover for 1-2 days with tray lid. Store in well ventilated area away from light until the seeds germinate. Lightly water 1-2 times daily.
- Uncover and place in light. Water 1-2 times daily. The bottom watering method is recommended.
- Harvest time: Approximately 6-12 days.
Growing tips: Water heavily when planting and cover with a layer of soil. This will help dehull the shell. Fenugreek can be grown hydroponically with a soilless medium, such as a hemp growing mat. Cover your seeds with a paper towel to help remove the shell.
Level of difficulty: Easy – Medium.
Days to harvest: Fast growing (6 – 12 days).
Nutrition: Vitamins A, B, C, E, & K and folic acid, zinc, niacin, potassium, iron, magnesium.
Appearance: Dark green cotyledons and pale green stems.