Fenugreek Sprouting Seeds

GEO Fenugreek Seeds

Fenugreek is one of the ingredients in curry. However, this orientally fragrant seed can also be sprouted into tasty sprouts, which are rich in protein (23%) and minerals such as calcium, iron, magnesium and zinc. These sprouts are also generally considered to support digestion.

The sprouts grow quickly and should be eaten before the first leaf starts to develop, otherwise they may develop a bitter taste.

How to sprout?

1. Soaking:

Rinse the seeds thoroughly under running water. Use approximately 1 tablespoon of sprouting seeds. Place the seeds in a jar/bowl and cover them with cold water. Soak for 4-6 hours.

2. Rinsing:

Rinse with cold water. The more thoroughly you rinse, the better the conditions for the seeds to sprout. After rinsing, let all water drain off. It is important to rinse twice a day.

3. Placement of the sprouting jar:

Place the sprouting jar in a warm (18-22 degrees), bright location but not in direct sunlight. Prevent the accumulation of excessive water and moisture.

4. What to look for:

After a few days, you will see small shoots forming - this is the beginning of sprouting. You may notice small white fibers on the shoots. This is completely normal but can easily be mistaken for mold at first glance. Mold has a musty smell and looks like gray fur, not the same thing.

5. Harvest:

The sprouts are ready to harvest after approximately 6-8 days. After one sprouting cycle, wash everything and let it air dry. We recommend rinsing the sprouts before eating them.

Storage: If the sprouts are not to be eaten immediately, they can be stored in the refrigerator for 2-3 days and should be rinsed before each time you want to eat them.

Seed storage: dry, cool, and dark.

Using sprouts: Sprinkle over salads, in soup, in wraps, on sandwiches, or in any kind of food.

Contents: 35 grams of organic sprouting seeds.

Manufacturer: GEO, Italy.