Fenugreek Sprouting Seeds Organic
Botanical name: Trigonella foenum-graecum
Other names: Methi, Bird’s Foot, Greek Clover
Fenugreek is a medicinal and traditional herb native to Iran and parts of India. In Indian cuisine, fenugreek is a common spice used in curries. In Middle Eastern, Northern African, and Indian cuisine, fenugreek leaves are used as a herb.
When sprouted, fenugreek has a distinctive flavour and texture. The crunchy sprouts have a spicy, curry-like, and bitter taste. Mix them with alfalfa and clover sprouts to subdue the flavour.
Fenugreek sprouts are:
- Nutrient-rich with vitamins, minerals, and antioxidants.
- High in protein.
- One of the greenest and tallest sprouts.
- Suitable for making herbal infusions.
- Easy and fast to grow at home.
Australian Grown Fenugreek Seeds
Our fenugreek seeds are organically grown in Australia. Use fenugreek sprouts in salads, sandwiches, wraps, or stir-fries.
How to Grow Fenugreek Sprouts
- Soak 1 – 2 tablespoons of fenugreek seeds in cold water for 6-8 hours.
- Rinse and drain well.
- Use a sprouting jar or sprouting bag:
- For a sprouting jar, place the jar upside down at an angle to drain for 8-12 hours. Rinse with cold water every 8-12 hours and repeat until seeds sprout.
- For a sprouting bag, hang it on a hook and let it drain for 8-12 hours. Rinse seeds with water and repeat the process until sprouts appear.
You can yield approximately 1 -2 cups of fresh fenugreek sprouts from 1 – 2 tablespoons of seeds.
- Grows best in temperatures below 23°C.
- The ideal time to harvest fenugreek sprouts is at eight days when they have reached maturity and their nutritional peak.