Sprouting Fenugreek: Day 1

We learned about the Health Benefits of Fenugreek here so now we're going to get sprouting!

Fenugreek is known more as a spice but it's also pretty easy to sprout.  Fenugreek is actually great for general breast health, so it's not just about vanity.  Fenugreek seeds have a shelf life of 4-5 years if kept in a cool but dry, dark place.  From seed to sprout is 2-6 days depending on your preference and can be kept refrigerated for up to 4 week.  The typical seed to sprout ratio is 5 to 1 but I’ve seen up to 7 to 1.

I decided to sprout ¼ cup of seeds so you can really see the growth of Fenugreek seeds.  It's best to start with about 3 tablespoons your first time around.

You'll need:

A Sprout Jar with screen and Fenugreek seeds.

Directions:

Add the seeds to your sprouting jar then 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.
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 water.  Drain thoroughly!  Set your Sprout Jar anywhere out of direct sunlight and at room temperature between rinses.

 

The entire cycle goes like this:

Soak for 6-12 hours.

Rinse thoroughly.

Air dry seeds or tip your sprouting jar on it's side for 6-12 hours.

Repeat for 2-6 days.

When I eat them, they generally don't even have leaves because I stop as on day 3 or 4. I also taste my crop at EVERY rinse – you can find out for yourself when you like them best!  If you minimize the surface moisture of our sprouts they store much better in refrigeration, so we let them sit for 8-12 hours before refrigeration.

With just the first soak cycle the Fenugreek seeds DOUBLED in size!  They smell like maple syrup. Delicious!

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