Fenugreek Sprouts

Used as a spice in Indian food and as a digestive aid by Americans, Fenugreek is a very fragrant, super nutritious sprout. Fenugreek is especially good for women!

Our Fenugreek comes from a source which is certified organic.

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Growing Basics

Soak

6 - 12 hours

The amount of time your seeds should soak in cool water. Soaking is how we begin the sprouting process in most cases.
Rinse / Drain

2 - 3 times per day

How often your seeds should be watered. Rinsing thoroughly and then draining as much water as possible are key components to growing great sprouts.
Harvest

4 - 6 days

The time it takes to grow a finished Sprout, or other crop (Micro-Greens, Grass, Greens) from a dry Seed. Note: This "finished" Sprout is our preference. you may grow them for as long as you want! In fact, we suggest that you taste them at every rinse to discover when you like them best.
Yield

5 to 1

The amount of Sprouts, Grass, Greens or Micro-Greens produced by 1 unit of Seed. For Example 2:1 means that 1 pound of Seed will produce 2 pounds of Sprouts or whatever crop you are growing. You do not have to grow them all at once of course, unless you wish to =:-D

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Growing Instructions
Detailed Instructions
Growing Photos
About
Notes
Recipes

Print Instructions

Soak 3 Tbs. of seed in cool water for 8-12 hours.

Drain off soak water. Do not ever soak again.

Rinse thoroughly.

Drain thoroughly.

Rinse and Drain with cool water every 8-12 hours.

On day 3, move your Sprouter to a well lit location. Use direct sun only if you're growing in a tray.

Continue to Rinse and Drain every 8-12 hours.

Harvest on Day 5 or 6, when the leaves are open and most of them are green.

Fenugreek may be harvested at any time you like. You are not required to go past short roots. Taste often to find your preference.

Print Instructions

Yields approximately 3 Cups (1/2 lb.) of Sprouts

Prep 3 Tablespoons of seed* then transfer (if necessary) into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all.

Allow seeds to Soak for 6-12 hours. Empty the seeds into your sprouter (if necessary). Drain off the soak water. You may water plants or use it in stock if you like - it has nutrients in it. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly!

Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. This is where your sprouts do their growing. We use a counter top - in the corner of our kitchen, but where the sprouter won't get knocked over by cats, dogs, kids or us. We don't mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much. A plant can only perform photosynthesis when it has leaves. Until a plant has leaves, light has little if any effect. Sprouts also happen to like air-circulation, so don't hide your sprouts. This will be plenty of light when the sprouts are ready for it.

Rinse and Drain again every 8-12 hours for 3 days. As long as you grow you have to keep the sprouts happy!

Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Most sprouters look like they will not hold water, but even the best designed device does, so pay special attention to this step.

Note: Fenugreek is a sprout which we prefer NOT to green. We prefer them small. When we eat them, they generally don't even have leaves, but when we do grow them to the leaf stage, we prefer them yellow , so we stop as on day 3 or 4 or at the latest, as soon as they have leaves. As always, we suggest that you taste your crop at EVERY Rinse - find out for yourself when you like them best! If you are going to grow them like we do; at your final Rinse you need to Drain very thoroughly and let your sprouts dry a bit. If we minimize the surface moisture of our sprouts they store much better in refrigeration, so we let them sit for 8-12 hours before refrigeration

If you wish to continue......

Greening On the 4th day relocate your sprouts if necessary. If you've been keeping them away from light, move them. Avoid direct sun - it can cook your sprouts. Indirect sunlight is best but virtually any light will do. Experiment - you will be amazed at how little light sprouts require to green up. Photosynthesis is a marvel!

Continue to Rinse and Drain every 8-12 hours. As long as you grow you have to keep the sprouts happy.

Finishing Your sprouts will be done during day 5 or 6. The majority of sprouts will have open leaves which will be green if you exposed them to light.

De-Hull Before your final Rinse; remove the seed hulls if you wish. The Method:

Transfer the sprouts to a big (at least 2 times the volume of your Sprouter) pot or bowl, fill with cool water, loosen the sprout mass and agitate with your hand. Skim the hulls off the surface and compost them. Return the sprouts to your Sprouter for their Rinse and Drain. You can also use our Dehuller (a small salad spinner with an excellent design that minimizes the sprouts that escape in the dehulling process). That's the short course - here is the full lesson. Better yet, here is a video on de-hulling.

Harvest If you Dehulled with our Dehuller, or used a salad spinner after dehulling in a bowl, you can go right to refrigeration. If not... Your sprouts are done 8-12 hours after your final Rinse. After the De-Hulling and the final Rinse we need to Drain very thoroughly and let our sprouts dry a bit. If we minimize the surface moisture of our sprouts they store much better in refrigeration, so we let them sit for 8-12 hours....

Refrigerate Transfer the sprout crop to a plastic bag or the sealed container of your choice. We have Produce Storage Bags that will extend shelf life substantially.

* If using Sproutpeople's Single Harvest Pack - use the whole bag. It will produce a crop of approximately 8 ounces.

These seeds yield approximately 5:1 - which means the sprouts will weigh 5 times as much as the seed you start with, but, they will increase even more in volume - so don't start with more than 3.5 Tablespoons per quart/litre of sprouter capacity.

Dry Fenugreek awaits Soaking.

6 - 12 hours later.... Soaked, Rinsed and Drained.

Fenugreek is a pretty fast germinating seed. You'll see roots by the 2nd or 3rd Rinse/Drain cycle.

Taste your crop at every Rinse/Drain, to see where you find it most pleasing.12 hours later... another Rinse/Drain cycle.

12 hours later... another Rinse/Drain cycle.

Fenugreek - as mentioned - is a fairly bitter sprout. We prefer it like this, but if you want to Green its leaves, keep on growing.2 hours later... another Rinse/Drain cycle.

Once leaves begin to emerge, Photosynthesis happens. Magic!12 hours later... another Rinse/Drain cycle.

12 hours later... another Rinse/Drain cycle.

12 hours later... another Rinse/Drain cycle. Remember to Drain especially thoroughly, unless you are using a De-Huller - in which case thorough will do.

12 hours later.... Harvest Time!

An Easy Sprout full of Fenugreek Sprouts.

An absolutely gorgeous sprout from the most aromatic of seeds (Fenugreek is known more as a spice). Fenugreek is easy to grow and extremely nutritious. It does have a flavor that most consider bitter, but those who like it, love it. Fenugreek is actually a legume, but we considered it too confusing to put it in our Bean section.

Fenugreek has gained popularity with women in recent years due to research that indicates that it increases the breast size. We kid you not. Fenugreek is actually great for general breast health, so it's not just about vanity @;-)

The Fenugreek Poem A gorgeous sprout does fenugreek grow. Soak it - then sprout it. It is bitter though. New fame has it these days - with women - no jest, Fen-U-Greek they say - does augment one's chest.

This years fenugreek is particularly aromatic. That’s a good thing. Seed Shelf Life: 5 years. Store in cool, dark, dry spot. Store in freezer to extend shelf life.

Sprouting

When conditions are warm your sprouts will likely grow faster. If their leaves open sooner you should green and de-hull and harvest sooner. Likewise they may grow slower if conditions are very cool. These are just tiny plants they are not difficult to understand. The more you sprout the better you'll know them and be able to adjust to their needs. As always 70° is optimal and 70° is what our instructions are written for.

All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual (the coldest your tap can offer is fine), to compensate.

Depending on your Sprouting Device, not all of your sprouts will have access to light and so some will not green. This is not only OK - we think it good. The yellow sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe, it is not uncommon to find vegetables that are grown "blanched" by depriving them of light). We think they are prettier when there is a mix of green and yellow leaves to go with the white roots. So don't sweat it - just eat more sprouts!

The Fenugreek and Oriental Mustard mix should be prevented from clumping. Mix 'em up! We use high water pressure when Rinsing to keep our sprouts loose, but this only works for so long - so - when water isn't enough, break the clump of sprouts up using a fork or your fingers (wash your hands first, please). If you are using a Sprouter that can hold water, fill it mostly full then use a fork to loosen. You can also dump your sprouts onto or into something and just shake them apart. You should never be afraid** of touching your sprouts. They are much stronger then they appear - just be reasonably gentle.

** The only thing to fear is fear itself.