SOIL & FERTILIZERS
Using either a seed sprouting jar, sprouting tray, terra cotta sprouter, or hemp sprout bag, add about 2 tbsp organic fenugreek sprout seeds to your container and allow seeds an initial soaking for 3-4 hours. After initial soak, continue to rinse fenugreek sprouting seeds 2-3x per day and immediately drain, not allowing water to sit and soak. Rinse seeds 2-3x per day for 2-4 days, keeping organic fenugreek sprouts fresh, crunchy, and hydrated without waterlogging. Non-GMO fenugreek sprouts are quick to harvest in just 2-4 days, ready for fresh use with the seeds having a distinct maple scent, while the sprouts have a bitter "celery-like" bite. Fenugreek sprouting seeds grow a protein-rich sprout fortified with fiber, iron, potassium, manganese, and vitamins B6, C and only about 60 calories per cup.
Trigonella foenum-graecum, more commonly known as fenugreek or "methi", is one of the most popular and widespread ingredients in India. Domesticated and harvested for more than 6,000 years, fenugreek has been grown for both its delicious, fragrant maple-scent seeds as well as its aromatic leaves used in Turkish, Iranian, Egyptian, and Georgian cuisines. Fenugreek seeds are an essential component to the traditional Indian Five-Spice Blend (Panch phoron) including cumin seed, black mustard seed, fennel seed, and nigella seed. Still growing in popularity as both an herb and a seed, fenugreek sprouts are more popular in the United States than ever before.