Fenugreek | Organic Microgreen & Sprouting Seed


Fenugreek | Organic Microgreen & Sprouting Seed

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Fenugreek, one of the oldest medicinal plants in the world, is widely used in Mediterranean and western Asian cuisines. Fenugreek has been used in traditional Asian medicine to help alleviate menstrual cramps as well as improve breast milk production and flow. Fenugreek has a distinctive curry-like flavour and is incredibly nutritious. 

Fenugreek can be grown as both a microgreen and a sprout.

Latin name: Trigonella foenum graecum
Health Benefits:  High in vitamins A, B, C, E, Calcium, Iron, Magnesium, Phosphorus, Potassium & Zinc. Good for regulating blood sugar levels, boosting testosterone, fighting inflammation and reducing cholesterol.


Microgreen Instructions:
  • Difficulty: Easy
  • Soak: 6 - 8 hours
  • Germination time: 2 - 3 days
  • Harvest from: 10 -12 days
  • Flavour/texture: Aromatic, almost sour flavour. Great in Mediterranean and western Asian dishes.  


1. Soak your seeds for the above mentioned time.
2. Sow your seeds directly on the soil surface - no need to cover with soil.
3. Place a tray directly on the seeds and weigh down to ensure good contact with the growing mediuma nd to help the roots dig deep.
4. Keep weighed until the seedlings have germinated and are beginning to push against the weight.
5. Place in blackout when the seedlings are about 2cm tall - use blackout to stretch your seedlings to your desired length.
6. Place in a sunny location or under grow lights to green up your microgreens.
7. Harvest as soon as the seed leaves (cotelydons) have developed fully.

Sprouting Instructions:
  • Difficulty: Easy
  • Soak: 8 - 12 hours
  • Germination time: 2 - 3 days
  • Harvest from: 3 - 6 days
  • Flavour/texture: Freshy aromatic flavour


1. Soak for 8 - 12 hours in your sanitised sprouting jar.
2. Drain your soaked sprouts and rinse well. Carefully shake any excess water out of the jar. You want a fine coating of water on the seeds but no puddles.
3. Disperse the seeds as best you can around the wall of the jar. As your sprouts grow this will become more difficult but just do your best to spread them out and avoid blocking the mouth of the jar, Invert the jar and place on its stand so any excess water can freely drain out. Ensure air can get into the jar.
4. Rinse and drain at least twice a day, every day. Shake excess water out of the jar. Your sprouts should be almost dry before each rinsing.
5. Your sprouts are ready as soon as all the seeds have sprouted and have had an additional day or two to grow.
6. Leave for an additional few days and the sprouts will grow bigger
7. Once you are ready to harvest, give the sprouts a final rinse and drain.
8. Place the sprouts on a clean kitchen towel and let air dry. Alternatively give them a whirl in a salad spinner.
9. Refrigerate and ideally use within 3 days

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