Fenugreek is a spice often used in Indian food. The sprouts are nutritious, particularly for women, and you can use them as a natural digestive aid. Fenugreek sprouts are rich in vitamins E, C, B and A, zinc, potassium, phosphorus, magnesium, iron, calcium, carotene, phytonutrients, chlorophyll, amino acids and protein. Buy fenugreek seeds that are made for planting or sprouting, and not the fenugreek seeds found in spice jars. Add this to my Recipe Box.
Instructions
1. Place your fenugreek seed into a fine mesh colander covered with cheesecloth. Rinse the seeds under cool, running water and place them in a wide-mouthed glass jar. Cover the fenugreek with water and let them soak for 8 to 12 hours.
2. Rinse and drain the fenugreek and transfer it back to the jar. Do not cover them with water. Place a light, breathable cloth on top of the jar and leave it in a cool, semi-lit location.
3. Rinse and drain your sprouts every 8 to 12 hours for 3 days, or until they display 1/4-inch roots. Taste the sprouts each time you rinse to help you decide how you like them best, as the flavor will change over time.
4. Rinse and drain the fenugreek. Place your sprouts in the refrigerator, where they should keep for 3 to 4 weeks.
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