Fenugreek Sprouting Seeds
Although they are relatively little known as sprouts compared to other legumes such as alfalfa and red clover, fenugreek produces sprouts with good flavor and a host of medicinal benefits. More specifically, fenugreek is often credited with having strong blood and lymphatic cleansing properties. Fenugreek is also said to be a rich source of phyto-nutrients.
To start your sprouts, you will want to soak your seeds in a bowl of cool water for 6 or more hours, or overnight, making certain that seeds are submersed and not floating on top of the water. This will soften the seed coat and promote germination. After soaking, thoroughly drain off all water. It is wise to rinse seeds immediately after soaking to clean them and wash away an extraneous matter, and again drain off all excess water.
Wait several hours, then later in that day: Rinse seeds with cool, clean water. Carefully drain off all water so seeds at bottom of sprouter are not covered with water.
Repeat this process of rinsing with cool water and draining 3-4 times per day as your seeds mature, and even as you begin to harvest and consume them. As your sprouts grow, it is important that they receive good air circulation. Many types of sprouters, such as simple canning jar types, provide good circulation with the tilting motion necessary for complete drainage. Keep your container on your kitchen table or counter, or similar location that has dependable lighting and airflow.
Once sprouts have reached a desirable state for consumption, usually around 3-6 days after germinating for fenugreek, they can be then transferred out of sprouter and placed under refrigeration to prolong their lifespan. This is not necessary but will slow down the growth process and give you a larger window to eat your sprouts. Sprouts should not be allowed to dry out, as they can quickly lose their vitality and nutritional content.
Clean sprouter thoroughly after use.
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