Sprouting Fenugreek

| 2/2/2013 3:40:04 PM

 Fenugreek sprouts 

Do you grow your own sprouts?  

If I'm not sprouting some kind of seed or another, I've usually got a batch or two of microgreens on the go. I don't have the space to go all out, so the amounts I'm growing are tiny - enough for a couple of sandwiches, perhaps, or to throw into a stir fry at the very end of cooking. I'm constantly resowing and trying new types of crops - it's like year 'round seed trials on a miniature scale. 

One of my favorites is fenugreek - these guys are super-easy to sprout and pack a spicy-sweet punch that is perfect for so many dishes.  

Fenugreek (Trigonella foenum-graecum, called "methi" in India) is a plant of Mediterranean origin, and is widely grown throughout Asia and Europe. It's a common staple of Indian cooking, where the fresh or dried leaves and the whole seeds are used in a wide range of dishes. A member of the Fabaceae family, this annual reaches about 2 feet tall and prefers to be grown in fertile, slightly acidic soil. Apparently you have to sow fenugreek directly into the ground or containers, as plants do not like to be transplanted. It seems that many people opt to sprout the seeds or grow them as microgreens, as I do.  

If you've never sprouted seeds before, there is a ton of how-to information available online and in books.  (Please mention it in the comments if you want me to give you a list of recommendations!).  I've tried both the tray method and the jar method (and had more success with the latter with most crops), but really, the most important things to remember with sprouting is to always use organic, untreated seed, always rinse seeds with filtered water, and ensure your jars, trays, etc. are spotlessly clean. And, eat your sprouts as soon as possible! Most can only be stored in the fridge for up to 5 days.  

Sheryl Normandeau
3/1/2013 8:02:57 PM

You can purchase fenugreek seeds at organic markets, grocers, or online...the seeds (both unsprouted and sprouted) are often used in Indian cooking, as are the leaves of the plant. And yes, fenugreek tea is very popular as well! The seeds are smaller than bean seeds, with a bit of a flattened edge. I like to sprout Mung beans and chickpeas as well - I love eating them in stirfries!

Sheryl Normandeau
3/1/2013 7:57:15 PM

Mmmm...I'm a huge fan of radish sprouts, too - they are so flavourful! Lentils are wonderful, as well. I had a chance to check out your post - great step-by-step instructions and photos! :)

errin ironside
2/8/2013 5:27:04 PM

We have been sprouting mixes for about a month now with the Easy-Sprouter. Radish and lentil so far are our favorites. We will have a blog post abut it soon! http://ketchumhill.com/

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