Growing Fenugreek sprouts and microgreens are extremely easy making it an excellent addition to any salad.

Fenugreek in sprout jar


Health benefits of Fenugreek
Fenugreek contain a full range of vitamins including vitamin A, B1, B2, B5 and D. They also contain large amounts of iron, niacin, pantothenic as well as choline and saponin. Fenugreek is also said to lower postprandial blood sugar (after meal blood sugar) and increase glucose breakdown. As a result the herb is strongly recommended to people suffering from type 1 and type 2 diabetes. This magic herb is also said to help men with ED! Women who are breast feeding are advised to use Fenugreek to promote milk flow.

Interested in learning more? See:
1. Medical Information
2. More benefits

Sprouting Instructions
1. Rinse the seeds and soak for 6-12 hours
2. Put the seeds in a sprouting jar (add link to how to create your own jar)
3. Rise twice to three times daily
4. EAT! – they should be ready within 2-3 days.



HINT: If you want a stronger flavor try growing Fenugreek sprouts for a longer period of 4-6 + days as this will allow for the greater development of nutrients (can grow in soil as a microgreen). You can also grow the herb too – this should take about 30-36 days.

Fenugreek herb

Photo: Fenugreeklove

Fenugreek Recipes

1. Fenugreek Tea

Simply crush the fenugreek seeds and allow them to soak in a cup of boiled water for up to three hours. Strain the tea and add honey or lemon as desired.

2. Thai Fishcakes on Fenugreek Sprouts

Fenugreek Recipe

Thai Fishcakes on a fresh bed of Fenugreek


500g firm white fish fillets (such as ling), coarsely chopped
1/2 cup fresh coriander leaves
35g (1/4 cup) cornflour
50g green beans, finely chopped
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
2 green shallots, ends trimmed, finely chopped
2 cups of Fresh Fenugreek Sprouts / Microgreens
80ml (1/3 cup) vegetable oil
1/2 table spoon of red curry paste (optional for stronger flavor)

Dressing – Thai Cucumber Sauce
50 g cumber, diced
60mls wine vinegar
1 small red chili, finely sliced
1 teaspoon of brown sugar


  1. Step 1 – Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce, and process until well combined.
  2. Step 2 – Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
  3. Step 3 – Meanwhile, to make the Thai cucumber sauce, in a bowl, dissolve the sugar in the rice wine vinegar and then add the chili and cucumber. Allow this to marinate for 5 – 10 minutes before serving
  4. Step 4 – Divide the fish cakes and salad among serving plates. Serve on a bed of fenugreek sprouts and garnish with a lime wedge