Fenugreek (Trigonella foenum-graecum) is an annual plant in the Fabaceae family. Its seeds and its leaves are common ingredients in dishes from South and Central Asia. Fenugreek has a long history of use in ancient Egypt, mixed in with maize to make pita-like bread.

The flavour of Fenugreek is described as, somewhat sweet and slightly bitter, with an earthy background. It is an essential ingredient in curry powder and Chinese five spice mixes.

Fenugreek is also easy to sprout for stir fries and salads.

How to Use:

When raw or overcooked, fenugreek seeds can be a little too bitter. To avoid this, they can be gently dry-roasted over very low heat.

Fenugreek seeds can be used whole or ground, and are traditionally added to curries, soups, cured meats, pickles, chutney and pita bread. They are delicious with sautéed greens, especially spinach or cabbage. These seeds can be steeped in hot water to make a herbal infusion, or added to other herbal tea blends.

Sprouting Fenugreek:

Fenugreek can be sprouted in a glass jar and is ready to eat in just 2 to 4 days.  Have crunchy, nutritious sprouts for salads, sandwiches and stir fries at a fraction of the price of buying them.

Visit 7 Steps to Growing Sprouts to find out how.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See best before date.

Images for illustrative purposes only.