Grows short, sweet fenugreek sprouts or green leafy microgreens.
Soak: Put approximately 1/4 cup seed in a wide mouth jar with a sprouting lid. Add water, swirl, and drain. Refill jar with water and soak 6-12 hours. Drain well and invert jar at an angle on a sprouting rack, or in a bowl or drain rack.
Rinse: Twice a day, refill jar with cold water, swirl, and drain.
Enjoy! Ready to eat in (2-3) days. Refrigerate to store.
- If you notice hard seed after soaking, next time soak longer or use hot water 125F/50C let water cool down while soaking for 4-12hrs. Experiment with what works best.
Soil Method (sunflowers, beans, peas)
• 10” x 20” gardening trays (1-inch-tall preferred), 1 with
holes + 1 without. Smaller microgreen trays also work well.
• Good quality organic starting soil mix
• Parchment paper or unbleached paper towel,
• Dome lids (clear or black) or plastic sheet
• Organic seed
• Mister bottle, cup measures, garden spray nozzle (optional)
• Scissors or sharp knife
1. Soak the Seed
Larger seed such as sunflower, buckwheat, microgreen salad mix, wheat and peas should be washed then soaked in water for 6 – 12 hours prior to seeding. Drain, rinse and drain the seed after soaking.
2. Prepare Soil
Add water to top of the bag (or each tray) 12 hours ahead of use until almost fully hydrated. Rehydrate the bag as necessary. If you were to put the soil in your hand and squeeze it, you should not be able to get much more than a drop of water out of it for the perfect moisture content. If you want to mist the seed after putting it on the soil, reduce the water hydration of the bagged soil a bit.
TIP: To check for overwatering, tip the tray to one end. Water should not pool enough to drip out of the tray.
3. Fill Trays with Soil
Use a tray with holes. Fill with 3/4-1.5” of soil. The closer to the top of the tray the better aid to air circulation. Use a block or your hand to smooth and flatten the soil without compacting it. The back of a tablespoon or spatula smooths out the valleys. You can wait to put the tray without holes under until after unstacking/uncovering or add it to the bottom now.
TIP: Place a layer or two of paper towel on the bottom of the tray before adding soil for easier cleanup.
4. Sow the Seed
Spread the soaked seed evenly over the soil in the tray. The seeding density depends on the stage at which you’re planning to harvest. You should have one layer of seeds, side by side and mostly not overlapping. Spread out any clumps with a spoon or your hands. Sow slightly less seed for 2-3 week microgreens.
5. Cover the Seed
Doing away with soil as a seed cover decreases the work and time it takes to grow the greens. If stacking the trays on top of each other, use a cover directly on the seed like parchment paper, a plastic sheet or wet unbleached paper towel layer. When not stacking trays, the seed will need protection from drying out by using a dome/lid. Use a clear dome or an inverted 10 x 20” tray without holes. For smaller trays, use several layers of unbleached paper towels folded onto itself with or without a plastic sheet covering the top.
TIP: Most microgreens will grow taller when you keep the light out at the beginning, but this may make the stem weaker. Most seeds germinate in the light no problem.
6. Stack Trays
Stacking helps to quickly force the roots into the soil, provides darkness, promotes even germination/growth. Stack 2-5 filled trays on top of each other with an empty tray on the top of the stack with a weight in it. Check at least once a day to see if the trays need water. Stack for 3-5 days. Sunflowers stay stacked the longest -5 days. Put no holes trays under the soil filled holed trays.
7. Expose to Indirect Sunlight, Florescent/LED or Grow Lights.
After 2-5 days, the microgreens should be ready for light. If the microgreens begin to get quite tall and leggy, this is an indication that they may need a bit more light.
8. Water the Growing Microgreens
Check the seed once or twice daily and water as needed. The soil should be moist, not wet. Once trays are unstacked, add water from below into the no holes tray as necessary.
Sunflowers, buckwheat, and wheat grass is usually harvested around 9 to 10 days with scissors or a sharp knife. Make sure microgreens are not damp before storing. If needed, you may use a small fan or salad spinner to dry the microgreens before storing in a sealed container in the fridge.
Instead of harvesting all at once, you can start to harvest microgreens as soon as the first two leaves are spread out. Take only what you need for your meal and allow the rest to keep growing or put the tray in the fridge loosely covered and a plastic bag or dome to harvest another day. Water as necessary.
Microgreens make everything better, so have fun with them and add them to your favourite dishes!
• To moisten your bag of soil, add water ahead until almost fully hydrated.
• The roots grow under the soil so it works well to water from below if the tray has holes in it, or open the side of the tray and pour water beside the soil when using flexible plastic trays. Otherwise misting or watering from the top works well too.
• To get the hulls to drop from sunflower, beet, chard and buckwheat leaves cover the tray loosely with clear plastic during the last days of growth. Mist the hulls. This will trap enough moisture to soften the hulls to be easily brushed off by hand.
• Good cleaning practices each growing cycle: Remove debris from trays. Apply soap to a brush and clean all surfaces with suds and firm pressure. Rinse. Sanitize your trays, equipment, tools and surfaces
Happy Sprouter –
I love the fenugreek sprouts! They definitely have a bitterness, and an earthiness to their flavour profile. But, all in all, an absolutely crunchy, delightful sprout.
Rebecca Ryane –
The fenugreek when it arrived smelled exotic and foreign and full of flavour. I wondered if it might be too strong for me to eat. Then we grew it, quick to sprout and delicious food within a week! It tasted so good, slightly green, and a little bit nutty. Goes great on wraps and salads.
C’est merveilleux ! J’ai renouÃ© avec la germination et j’adore. C’est tellement bon et santÃ© !
I bought the book Grow Your Own HRT” which you can find in the books section of Mumm’s website + the author recommended fenugreek sprouts hence why I bought it. They taste delicious. I sprout them in the Easy Sprout Sprouter for about 5 days + they taste so good as a garnish with dhal. I even put them on my sandwiches. Totally delicious + worth trying out if you’ve never tried before. “
Nature’s Infinite WELLth –
Affordable, great service on the whole. I typically get the 5 lb bag of fenugreek and one pound of red clover. I add them to all my meals. I’ve been ordering for several years. It lasts me up to a year, kept in the fridge. I only had one challenge with a prior order where some of the fenugreek seeds were hard/didn’t sprout. No problems this time around. Adding sprouts helped me remove digestive enzymes I’d been taking a long time.
Fast growing and very tasty
I have been sprouting fenugreek for the last year. For the past few months and my last order I
noticed some hard pieces that did not sprout even if i sprouted them for 5 days or more, They
still keep growing slowly while in the frig. The hard pieces are the seed that does not sprout and
stay hard. This is hard on the your teeth. They are hard to find before you put them into your
mouth and chew. Very disappointing, as fenugreek is in general easy to sprout. Guess I will have to grow microgreens with my nearly full 1 kg. bag.
we have been sprouting for a few years and really appreciate Mumm’s seeds, their good, fast service and helpful recommendations. We had been mixing kale, sandwich booster and broccoli brassica blends and added fenugreek recently and find the blend particularly good in our green smoothies, a great way to eat fresh year round and so tasty. We start the seeds in jars for the first few days and transfer them to growing trays to complete the process under grow lights. So easy and healthy!
The seeds were fresh and as the sprouts grew, they appeared to be just the way they were supposed to have sprouted. Flavorful and delicious. Easy.
Garden gal –
The fenugreek seeds have excellent germination, and make me feel good. I love them in salads and stir-fries.
Fresh, easy to make, Great in salads! I can put some in tuna sandwiches for my kids and they will eat it
sprouting fenugreek for 6 years and selling them my last order in dec 5 kg one of the best I have never received and also easy to removed hard seeds , from a small process
sprouting mamma –
These sprouts were easy to grow, and tasty as well. Originally purchased for their health benefits, they are now one of the favorite sprouts on our table. We sprinkle them on salads, rice, stews, etc. to add some nutrition in the long winter months.
I love the taste of the Fenugreek shoots. Occasionally there is a hard seed. On the whole, they sprout easily and add great flavour to salads.
I really like how quick and easy sprout fenugreek seeds and its unusual delicious taste . I know how fenugreek is useful, particularly for women’s health. The only disappointing small and hard pieces that fall into these seeds and can to damage teeth.
So I eat them slowly and carefully and separately from other food.
I will re’order them again, because I really like their taste.
Green’s Lover –
Very good taste and very good results as sprouts and as shoots. Excellent sprouting rate.
The product is excellent. The service is quite rapid, and Mumm’s seeds always aswer our mail promptly. I will order again.
Have been sprouting fenugreek for a good number of years on an off. Love the taste, although I tend to mix different seeds and then it all becomes just a pleasant blend of various sprouts. I had a minor problem several years ago with one order where some of the fenugreek seeds stayed hard and would not sprout. When I called Mumm’s about this issue, they explained to me that this happens occasionally , depending when the seeds had been harvested. My last batch is perfect again, sooo happy! We love to mix sprouts into salads or put them on sandwiches.
good quality and sprouting results
I just did a batch and it sprouted very well. good flavour!
Fastest, biggest, liveliest and cleanest sprout I’ve seen. No hard seeds and almost 100% germination rate… and affordable! Thanks to the Mumm’s
Smell of maple syrup upon soaking (the responsible aromatic compound is actually extracted and used by the industry to maple flavor their food-like products).
The bitterness is overstated, it’s mild and goes away with sprouting.
What is undermentioned though is mucilage, not the chia/flax kind but more like an okra (liberated only when chewing), it too goes away with sprouting.
On my third batch. Seeds are high quality
I adore fenugreek sprouts, so tasty and versatile and good for the halth. I’ll mix them with leafy seeds and sprout longer for a salad mix, or with oats and buckwheat and sprout for a only a couple of days for a breakfast mix, and regularly add them to bean mixes (which I generally cook a bit, even after sprouting) and they make a great addition to soup. The seeds are edible at various stages of sprouting, which is what helps make them so versatile. The majority of seeds sprout quickly and easily following a good soak, but its a good idea to check for unssporuted seeds and pick them out, since they can be quite hard to chomp down on.
Finally, I was able to find Fenugreek seeds that DO sprout! For many years I was unable to find any, the ones I was buying would just rot & not sprout at all. I like them because they sprout fast and almost 100%.
Finally, after several unsuccessful attempts to locate fenugreek seeds that DO sprout, I was able to obtain them from Mumm’s. And I would say more than 95% of the seeds sprout. Fenugreek seeds also sprout quickly.
Fenugreek has a distinct strong flavour. I mix it in with the Broccoli Brassica Blend (along with red cabbage) for a more healthy blend, fenugreek is loaded with good stuff. I plan on making a fenugreek sprout curry which I’ve been told is excellent.
I make fenugreek tea when I have a cold and it really cuts through the mucus and it seems to help quite a bit with recovery. They suggest cracking the Fenugreek before soaking but I use whole seeds and eat them once I’ve drained the tea.
Taekwondo guy –
I never tried this before. Grows very well and adds to my mixed sprout salads.
Bonzo Bear –
Fenugreek is quite hard to come by, but Mumâ€™s is the best way to get them.
I have always had good result with sprouting and especially seeds that I get from Mummâ€™s.
They ship quickly at a good price and they arrive in perfect condition. I wouldnâ€™t dream of getting my sprouts anywhere else.
Very reliable sprouting and delicious. It’s a wonderful fresh lettuce substitute in the winter months when lettuce in the stores is not at its best.
These seeds sprouted quickly and provided a robust crop. I prefer these cooked and mostly use them in Indian food.
Ada L –
I grow soil spout for smoothies, a great way to eat fresh and good for health.Thank mummâ€™s spouting seed fast service.
take root MICROGGREENS –
Had not heard of this before thought I would try it. A unique flavor a bit on the bitter side. Could really add something special to the right dish.
Good seeds, grow fast.
Sprouting enthousiast –
I sprouted a large variety of seeds in jars and as shoots in soil. FENUGREEH remains my favourite. Super easy, only 3 days growth before eating! After soaking I allow only 3 days growth. Best taste and firmness if you stop the growth before the cotyledons (first leaves) emerge outside the seed envelop. Will also give your body a pleasing fragrance. Keep well in fridge when very well drained before storing. My favourite even on canoe trips.
Becky Mowat –
I use fenugreek sprouts in salads and sandwiches along with the spring mix sprouts to add volume and crunch.
I love the flavor of these sprouts and they are recommended to improve you lymphatic system.
They are great in salads and green smoothies.
Bruce Johnston –
Super fast! These are ready while the alfalfa-based mix is still germinating. Caution though; these have a bitter taste that some people do not like. I mix mine with finished radish sprouts; the spicy leavens the bitter.