Fenugreek · Trigonella foenum-graecum
TASTE • EDIBLE PARTS
Fenugreek sprouts have a delicious taste of curry. The spicy flavor is strongest when the seeds have only just sprouted. At that sprout state the flavors are so powerful that you will smell of curry yourself. Because of this I always cultivate these sprouts untill the small plants have unfolded their first set of leaves. At that time, they taste like fresh salad with only a hint of fresh curry powder and there is no body odour afterwards.
You can eat the small Fenugreek plants both with just a short root or when they have unfolded their small leaves and the leaves turn green. You can eat the whole plant from the root tip to leaftop. You can even use the soft, yellowish hulls in stews, if you want more fiber in your dishes.
A, C, B3, B6
Potassium, Iron, Calcium, Copper, Magnesium, Zinc, Phosphorus, Manganese, Sodium
3% – measured in relation to sprouts consisting of 75% water
SIZE • LOOKS
Fenugreek sprouts are easy to grow in all sprouters. Their thin seed hulls are so soft that you can eat them. The sprouts grow up to 10 cm long without roots. The roots are about the same length.
The white Fenugreek roots are long single roots. This means they do not grow root hairs like Broccoli, Sunflower, Rape, Radish a.o. Because of the slender roots Fenugreek form it is easy to use these sprouts in dishes where aesthetics are important.
Their colour is white in the root with yellowish green stem and completely green top.
FENUGREEK SPROUTS IN RECIPES
Fenugreek sprouts are easy to love, because they are so versatile. You can either grind the small sprouted seeds and mix them in dips, where you want intense curry flavor.
Once the sprouts are long and have grown leaves they do not carry the curry flavor in a course by themselves. But who says you are not allowed to use curry as well to achieve the perfect spice balance?! In this case Fenugreek sprouts can be used as an elegant addition to all curry dishes.