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Fenugreek

Fenugreek

Product number: 691000
Origin: Mediterranean region
Latin: Trigonella foenum graecum

You can smell it from the seeds: a wonderful aroma of curry mixed with "Maggi" determines the taste of these fresh sprouts. The young plants are also eaten as a culinary and medicinal herb; I've seen them in many tropical vegetable markets! These seeds have been found free of harmful bacteria after harvesting: Salmonella spp., Listeria monocytogenes, E. coli O157-H7 & Ehec (Enterohemorrhagic Escherichia coli). The seeds have then been handled as hygienically as possible.

This variety is mainly grown as sprouts (for the white germ). It is grown in the dark and in warmth. The sprouts can stay fresh in the refrigerator for a week, provided they are well-drained.

Names:
Latin: Trigonella foenum graecum
Dutch: Fenegriek
English: Fenugreek or Methi

Sowing method: Rinse the seeds with lukewarm water and soak them for an hour. Drain the water, and rinse the seeds twice a day with lukewarm water. Grow them, for example, in a glass jar or a special sprouting kit. Between rinses, store the jar in a dark, warm place and let them drain well.

Sowing/planting time: