Sprouting fenugreek.

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.

I’ve sprouted fenugreek seeds several times before, but I haven’t had a chance to write about them until now (partly because I keep eating them before photographing them – oops!). 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 60 cm 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 are some great resources online: try the information on this website for the Canadian company Mumm’s Sprouting Seeds. 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.

(Speaking of eating, fenugreek sprouts are marvellous as an addition to Sweet Potato and Chickpea Hummus…and if you want the recipe for that, please check out my blog post for Grit.com.  YUM!).  🙂

Have you ever grown fenugreek (as a sprout or otherwise)?  What types of sprouts are your favourites to grow? 

Fenugreek sprouts FP


  1. I used to sprout my own alfalfa seeds many years ago and not only was it very easy but it was also a lot of fun. Thanks for the reminder! ~Thea

    • I love the fast turnaround from seed to table…and the fact that they can be grown year ’round, in so little space. I haven’t sprouted alfalfa in awhile, but now that you’ve mentioned it, I think I’ll give it a go this week! 🙂

  2. I love sprouts and use the jar method. In fact last week I took photos of the sprouting process to start a blog post. I have not experimented with many types of seeds. I am laughing because I was going to say that I have never tried fenugreek seeds, then I read my favorite seed mix and it has crimson clover, alfalfa, fenugreek seeds. It was a huge packet and I have had it a long time. I just noticed with the last few sprouting jars that many of the seeds just aren’t sprouting. Time to buy (or mix up) a fresh batch. I have sprouted mung beans, but I tend to like the smaller, finer sprouts on salads and in sandwiches. The mung sprouts I like adding to the end of a nice stir fry or a topping on soup.

    • I agree, I prefer the smaller-sized sprouts for sandwiches and salads – broccoli, kale and alfalfa are fabulous for that! I’ve actually only grown mung beans a couple of times and I think I still have some seed kicking around…time to give them a go again!

      I look forward to reading your “sprouting” post! Have a wonderful day! 🙂

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