Curry Recipes Online
Beginners Guide => Grow Your Own Spices and Herbs => Topic started by: Cory Ander on February 19, 2008, 11:15 PM
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posted by Kaled0070 and moved to here by CA
If, like me, you can?t find fresh or dried in your local shops, they?re real easy to grow indoors.
I threw some Swartz fenugreek seeds into a dish with some damp kitchen paper in the bottom, and a couple of days later about 90 percent had germinated.
Then into a pot with some soil and on to the windowsill, 3 weeks later, with a bit of watering, you should have all the fresh methi leaves you need, dry the rest out and store for later.
Each seed produces a shoot with 2 leaves and once you pick ?em that?s it.
Mike
posted by SecretSanta and moved to here by CA
Hi kaled, I'm really intrigued by that. I thought these days all spices were irradiated to kill insects and such, which normally makes them not germinate but, apparently not.
Also I buy methi by the bunch an it's got loads of leaves on it but you say that they only produce two per seed? Do you think that this is because they haven't been left to grow for long enough?
How does the flavour of the bought stuff compare with the ones you've grown yourself?
posted by CA and moved to here by CA
I threw some Swartz fenugreek seeds into a dish.......you should have all the fresh methi leaves you need
That is interesting Kaled. I thought these are fenugreek sprouts (like bean sprouts) and not the actual fenugreek plants which fenugreek leaves come from?
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posted by SnS and moved to here by CA
I'm not quite sure what these fenugreek seedlings grow into but clearly they're growing into something.
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posted by Kaled and moved to here by CA
posted by SecretSanta and moved to here by CA
Also I buy methi by the bunch an it's got loads of leaves on it but you say that they only produce two per seed? Do you think that this is because they haven't been left to grow for long enough?
Just had a peek at the ones on the sill and they have have indeed started to grow multiple leaves, two to start with tho
How does the flavour of the bought stuff compare with the ones you've grown yourself?
Wish I knew mate, never found them in the shops. Seems a strange way for a plant to reproduce tho if it's seeds don't make a copy of the parent plant? I'm baffled, maybe it has to grow for a certain time before it matures??
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>I thought these are fenugreek sprouts (like bean sprouts)
> and not the actual fenugreek plants which fenugreek
>leaves come from?
I'm fairly sure that Fenugreek is Fenugreek and they should provide:
- sprouts if you kill them almost before birth (into a plant)
- leaves, and a lot more than two - lots of plants look a bit anonymous with just two leaves before they turn into a larger plant which is more identifiable
- seeds in due course
It may be like many dried vs fresh herbs, though. Dried herbs tend to be stronger tasting and you need less quantity than if you use fresh.
>I'm baffled, maybe it has to grow
>for a certain time before it matures??
Yes, like runner beans for example! You need to have a bit of patience. A few weeks or months is typically needed for any plant or vegetable to mature, of course.
Regards
George
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I grew some fenugreek sprouts a few years back
Dead easy to grow as well, they were used in a mixed salad
There was a bit of a side effect though
They make you have an body smell of curry
It was really strong
It's not like garlic, it is more like curry powder
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wooo... we must have a go at this, i could use some fenugreek leaves :)
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Especially dedicated to all you ambitious Fenugreek growers (as well as users), I think this may be worthy of a post. ::)
Not just a spice - Fenugreek is a powerful drug and has a very long history of medicinal use (as well as others).
Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.
Use with caution
Fenugreek is in the same family as peanuts and chickpeas, and may cause an allergic reaction in susceptible individuals.
Fenugreek reduces blood glucose levels, and in the few studies using it as a hypoglycemic, also reduces blood cholesterol. If you're diabetic (IDDM), use fenugreek only if you have good control of your blood glucose levels.
Mothers with hypoglycemia should also use fenugreek with caution.
Fenugreek is often cited as a natural remedy for asthma. However, inhalation of the powder can cause asthma and allergic symptoms. Some have reported that it worsened their asthma symptoms.
Fenugreek is considered to be an emmenagogue (promotes menstrual flow). Use fenugreek with caution if you have a history of abnormal menstrual cycles.
Fenugreek is often cited as a natural remedy for migraines. However, it may trigger a migraine and/or contribute to the duration and severity of a migraine.
Fenugreek is commonly reported to lower blood pressure and LDL blood cholesterol levels. However, it may cause or contribute to hypertension (high blood pressure)? Some recommend avoiding this herb if you have a history of hypertension, or if there is a strong family history of hypertension or heart disease.
Other Side Effects
Side effects of fenugreek include diarrhea and gas or flatulence, which usually subside after a few days of use (so does Vindaloo!).
Women of childbearing age should be cautioned that fenugreek may cause uterine contractions and thus cause problems with pregnancy. Pregnant women should not take fenugreek for this reason. Also, allergic reactions have been reported, including runny nose, wheezing and facial swelling.
........ and not a lot of people knew that!
SnS ;D
Final warning: Please discontinue use if patient experiences any unusual symptoms ... such as death!
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Final warning: Please discontinue use if patient experiences any unusual symptoms ... such as death!
Who would have thought eh? 8)
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wooo... we must have a go at this, i could use some fenugreek leaves :)
Me too! My trial has started...
(http://i19.photobucket.com/albums/b191/tx55j67a/fenugreek1.jpg)
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How many days old are these George?
Did you plant the seeds directly into the compost or get them to sprout first. Only reason I ask is that I've just started some today (on wet tissue) and I was wondering whether to plant them tomorrow or leave them to shoot first.
Regards
SnS ;D
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How many days old are these George? Did you plant the seeds directly into the compost or get them to sprout first. Only reason I ask is that I've just started some today (on wet tissue) and I was wondering whether to plant them tomorrow or leave them to shoot first.
Great minds think alike. I started just like you and kept the tissue moist as much as possible, all the time. Before that, I'd soaked the seeds in water for 24 hours. The seedlings in the above photo are less than a week out of the packet.
Then, when the seeds had 1"+ sprouts, including some with first signs of the green leaves, I gently planted then in soil. Keep moist again and keep out of direct sun. When planting out, the sprout goes down and the original seed is at the top, just below soil level. The seed pod 'turns into' the first leaves. That's as far as I've got. More news as it comes...
Regards
George
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Gawd, I just chucked my fenugreek seeds (from my spice supplies) in some soil, stuck them outside, and watered them occasionally :P
However, they didn't get past the sprouting stage, of about 1 inch long, and a couple of small leaves, before they died. Hence my earlier question.
Maybe it's not surprising then?! :-[
There was a beautiful waft of fenugreek though! ;D
Did you use fenugreek seeds specifically for growing George? Or did you also use seeds from you spice supplies (as mine were)?
I also chucked some fennel seeds, in the soil, which is growing and flowering now.
That's a really interesting last post George. I never knew it was so involved. I will be very keen to see it written up,as a complete procedure, should you grow them successfully. I will certainly try and replicate it. 8)
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They make you have an body smell of curry
It was really strong
It's not like garlic, it is more like curry powder
That's also very interesting Haldi. For me, it's also another indicator of a decent BIR curry. The smell of curry comes out of your pores for the next few days! I've always thought it was mostly garlic. Maybe it's fenugreek? I've never really been able to replicate it. Which suggests I'm missing something!
Sorry, I'm going off topic somewhat! ::)
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Cory
>I just chucked my fenugreek seeds (from my spice supplies)
>in some soil, stuck them outside, and watered them
>occasionally
That's what I tried 2 years ago, sowing fenugreek seeds as so-called green manure. They sort of pump nitrogen into the soil for whatever you want to grow next. I thought the plants would also be useful for cooking. Well, amongst weeds, either nothing came up or I didn't identify/smell anything which I could say was fenugreek. i.e. failure. Then David at curryhouse.co.uk reported that all his plants outside were eaten by slugs. This time I want to keep an eye on things inside!
>they didn't get past the sprouting stage,
>of about 1 inch long, and a couple of small
>leaves, before they died.
I have reasonable success with most plants, so I look forward to seeing how these plants develop. Perhaps strong sunshine killed them whilst still too small, where you are.
>There was a beautiful waft of fenugreek though!
The seeds had this but when I tried eating a few sprouts and residual seeds (about to turn into leaves) as these seeds were sold for, they tasted of 'nothing'. I assume the strong smell will return with the leaves and seeds once the plants have grown a bit.
>Did you use fenugreek seeds specifically
>for growing George?
Yes, these were sold as for growing salad sprouts. But I'm confident they will grow to full plants. I can't see how the seed producers could 'stop it'.
>Or did you also use seeds from you
>spice supplies (as mine were)?
No, I've never tried that. They might have been 'treated', irradiated or something but I would have thought that once they get as far as in my photo, that bodes well.
>I will be very keen to see it written up,
>as a complete procedure, should you grow
>them successfully.
I will update this thread whenever there's a 'development' worthy of a new photo, whatever happens.
I'm still not confident that the fresh leaves will be as good for cooking as the dried ones but we'll have to see.
Regards
George
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If anyone is having difficulty finding fenugreek seeds for growing, I have more than enough in my one packet. I could always send you a few seeds by Royal Mail if it would help. You should get 100% germination using the method I set out above, so you don't need many seeds - and therefore plants ' to get an idea of whether fresh fenugreek, home grown, is worth the effort.
My plants continue to develop but they're still at the 'two leaves' stage.
Regards
George
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George how is the fenugreek experiment going?
Mine have now popped their heads and each have two green leaves. Is this going to be it?
SnS ;D
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George how is the fenugreek experiment going?
Mine have now popped their heads and each have two green leaves. Is this going to be it?
My plants still look healthy but perhaps the roots are developing more than anything you can see. As I said before, one needs to be patient. The two leaves are now more 'pronounced' and the overall height of the plants ranges from 1" to 2". But that's all, so there's not been much change really.
Regards
George
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Hi Folks,
Here's my attempt, they've been on the go now for about 5/6 weeks and appear to be doing fine, approx 4-5 inches high and growing into plants for sure :).
We've had a little sun up here in N.E Scotland (at last) and thats maybe given them a boost.
(http://)
All mine seem to have followed the same growth pattern; from the centre of the two leaves the stalk grows and forms 1 round leaf then continues upwards and branches off occasionally to form "nodes?" of 3 leaves each like a clover.
I'm unsure as to when they are ready for picking/drying, I guess not for a while yet.
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We've had a little sun up here in N.E Scotland (at last) and thats maybe given them a boost.
Now we know you're making it up. ;)
Looking good. I expect with more sunshine they will sprout more dense nodes/leaves.
SnS ;D
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Does anyone know what a half decent, fully grown fenugreek plant looks like, in terms of rough height, density, etc? I know my attempts at growing corriander have produced pathetic specimens compared to the dense bunches of corriander you can buy from asian grocers.
Regards
George
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Does anyone know what a half decent, fully grown fenugreek plant looks like, in terms of rough height, density, etc? I know my attempts at growing corriander have produced pathetic specimens compared to the dense bunches of corriander you can buy from asian grocers.
Regards
George
'ere ya go :)
(http://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Illustration_Trigonella_foenum-graecum0.jpg/240px-Illustration_Trigonella)
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Jethro, many thanks for the illustration. Now we know what to aim for!
Kaled0070, you appear to be almost there!
Regards
George
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These links might be of interest and help:
http://www.nandyala.org/mahanandi/archives/2006/04/23/growing-menthi-from-sprouts/ (http://www.nandyala.org/mahanandi/archives/2006/04/23/growing-menthi-from-sprouts/)
http://www.all-foods-natural.com/dossier/fenugreek.html (http://www.all-foods-natural.com/dossier/fenugreek.html)
- annual plant
- can reach to 2 foot tall
- needs temperate climate
- well drained fertile soil
- needs plenty of sun
- sow seeds in spring 9cm apart
- plants take 4 months to mature
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February 28th - seeds laid onto damp tissue.
2nd March - sprouts scattered onto damp compost lighly covered, pot on south facing window ledge.
Photo today.
SnS ;D
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SnS
Your seedlings look quite different to mine. I wonder if they're a different sub-species?!
My previous photo at reply #8 was taken about 1 month ago. The plants are growing slowly and here they are today at 2" or 3" tall:
(http://i19.photobucket.com/albums/b191/tx55j67a/fenugreek2.jpg)
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Hi Jethro
Here is mine today. The leaves have just started to close (reduced light).
These are on average about 3 inches and some have now produced their second set of true (as opposed to sprout) leaves.
Regards
SnS ;D
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Latest photo. Plant is now in greenhouse (unheated).
Smell is fantastic.
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Smell is fantastic.
It sounds like you're having more success than I am!
My fenugreek plants are now 6"-8" tall but I can't smell a thing. The seeds had a strong aroma but by the time they sprouted, the smell had gone and hasn't yet come back.
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It could be down to humidity. Smell is only carried by humidity. Do you have any recent photos George?
I've just planted another load of 48 hr old sprouts.
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Here's a photo of one of my fenugreek plants as at today, after being planted in March. It stands about 10" above the soil surface and needs support. Peas need support, too, and they're from the same plant family. I crushed 2 leaves from another plant in my fingers, but still no smell. This is looking like a complete waste of time and effort but I'll press on in the hope of getting some seeds and in case a smell is introduced into the leaves, somehow.
(http://i19.photobucket.com/albums/b191/tx55j67a/fenugreek3.jpg)
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That's really strange George. It looks like a different variety to the one I've grown. Mine's small and bushy, yours is long and lanky (I'm not confused?) ;)
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George
I've just dry fried a handful of fresh methi and the aroma is definately not as intense as the dried stuff? We need more info - I think.
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I've just dry fried a handful of fresh methi and the aroma is definately not as intense as the dried stuff? We need more info - I think.
I agree. Do you remember my hunch, before we planted any of these seeds, that fresh Methi may not be as good as the dried variety? I think the drying process may concentrate the aroma. I've also found (shock horror) that I don't like the flavour/taste of fresh oregano on pizzas, as much as dried oregano! But this could be due to different varieties. Our seeds might be different varieties of Methi, perhaps. It's weird that my seeds had a strong aroma, but there's nothing from the leaves of the resultant plants. I also see the start of a flower forming.
The height of my plants increased when I placed them on a window sill with lots of light and warmth. Soil type and any fertiliser could also affect it.
Regards
George
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I've also got lots of little white flowers all over the plant. They smell really sweet and perfumey but not at all like methi. The stems are also very tough. My guess is that the leaves should be used when the plant is young, well before the flowering stage. I need to do some research.
I'm growing another two pots of methi so this time I'll try cooking with it at an earlier stage - see if that's better.
Regards
SnS
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The stems are also very tough.
It's really useful being able to compare observations here. My stems are thin and fragile - prone to break, as happened with one or two of my plants. And not a hint of any smell either. Perhaps I've done something wrong in getting the plants to this stage, or they may be a different variety to your fenugreek.
Regards
George
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Here's the pack of seeds I used for growing my trial batch of fenugeek plants in an attempt to produce aromatic leaves. Of course, these seeds aren't intended to be grown on (they're for salad sprouts) but I didn't think there'd be any difference, except that Kings sell another line for growing as green manure, so perhaps there is a difference between various seed types. My plants are doing OK but the leaves still don't appear to smell of anything.
(http://i19.photobucket.com/albums/b191/tx55j67a/Fenugreekseedspack.jpg)
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Hi George
I grew mine from fenugreek seeds bought from Spices of India.
The other two pots I planted a little while back (same seed source), are just growing their first set of true leaves. The smell is definately curry-ish and very strong. I suspect that fresh methi is best using leaves from young plants. The orignal methi 'bush' I grew has very little smell now and has nothing like the pungent taste of the young leaves.
SnS ;)
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Hi Folks,
Here's my methi grown from barts fenugreek seeds, where the white flowers are there grows a sword like pod that contains the new seeds, the smell is not that strong with the fresh leaves but if you pick off a few and leave them to dry out for a day or two the smell and flavour intensifies, it's the real deal.
:D
Cheers
Mike
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the smell is not that strong with the fresh leaves but if you pick off a few and leave them to dry out for a day or two the smell and flavour intensifies, it's the real deal.
So my hunch was correct! The fresh leaves aren't going to be anywhere near as useful as the dried ones. In which case, growing my own seems a complete waste of time, since dried fenugreek is so easy and cheap to buy. Perhaps I'll throw all my existing plants on to the compost heap tomorrow.
Regards
George
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soaked for 24 hours... then put on wet kitchen paper for 24 hours and in my boiler cupboard.
result... a LOT of germination.
(http://www.chrismiles.org/growing/DCP_1859%20(Medium).jpg)
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Sowed.
(http://www.chrismiles.org/growing/DCP_1860%20(Medium).jpg)
2 days later
(http://www.chrismiles.org/growing/DCP_1863%20(Medium).jpg)
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...... the smell is not that strong with the fresh leaves but if you pick off a few and leave them to dry out for a day or two the smell and flavour intensifies, it's the real deal.
:D
Cheers
Mike
I tried this. I picked a load of leaves, removed the tough stems and dried them in the airing cupboard for a week. The typical methi smell develops and really is as good (if not better) than the boxed stuff.
SnS
ps: there was no smell when picked fresh
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Photo of the last post (above)
Smells better than the bought stuff but I haven't used it in curry yet. Drying it certainly brings out that typical 'methi' aroma - in fact the whole bloody airing cupboard now smells like a curry nosh shop.
SnS 8)
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Ok well I have just started the germinating process, Interested to see how it goes. Cannot get Methi locally so it'll be ideal to have a go myself :)
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George
I've just dry fried a handful of fresh methi and the aroma is definately not as intense as the dried stuff? We need more info - I think.
Hi Everyone,
I may have weighed into this debate a little too late but fenugreek in all its forms (seed, fresh leaves, dried leaves) is very common in Indian cooking, particularly in the north of India where I come from.
As you have already discovered, it has a distinct "curryish" flavour and different forms of fenugreek vary in intensity of flavour and aroma, but that does not mean that one is better than other - they all have their uses and all of them are quite delicious. The seeds when fried in hot oil or ghee are quite pungent and are typically used to flavour certain curries that would otherwise be quite bland, for example those made with marrows or yoghurt. Fenugreek seeds are also sometimes used ground in spice mixes such as Panch Phoran. The fresh leaves are prized when they are in season and are often used like spinach to make a vegetable side dish (sometimes with potatoes), with chicken or lamb (like the Chicken Methiwalla in The New Curry Secret)or in bhajis (like onion bhaji only with fenugreek leaves). When sundried, fenugreek leaves become more pungent and aromatic and are generally used in smaller amounts to add a good robust flavour to just about anything you want.
Fenugreek is one of the easiest herbs to grow. You can use the fenugreek seeds from your Indian grocer, there is no need to pay more for a packet of seeds, and simply sprinkle them onto damp soil or compost. Lightly cover with more soil or compost and germination will occur within days, particularly if the weather is warm. You can harvest them within 3 - 4 weeks of sowing, and if you sow a small amount regularly you will have a supply all through the summer. Always fry the fresh leaves in your ghee or oil along with the onions, garlic and ginger to bring out the flavour. The dried leaves, on the other hand should be stirred in towards the end of cooking.
Finally, the dried 'methi' (Kasoori Methi) available in packets from Indian grocers is a different variety of fenugreek considered to be far superior in flavour and aroma than the variety generally available fresh in the UK. This is the variety that is usually grown in India to use fresh or dried. You can buy Kasoori Methi seeds online. It is just as easy to grow and you can save the seed each year.
Kris
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Thanks for your input here Kris.
Finally, the dried 'methi' (Kasoori Methi) available in packets from Indian grocers is a different variety of fenugreek considered to be far superior in flavour and aroma than the variety generally available fresh in the UK. This is the variety that is usually grown in India to use fresh or dried. You can buy Kasoori Methi seeds online.
I planted fenugreek seeds (the spice type - not from a garden centre) last year (see earleir post). The resulting leaves were dried in the airing cupboard and I am still using these. I really cannot taste/smell/see the difference between these homegrown leaves and the prepacked dried methi leaves. Is it likely that the fenugreek seeds I used were the better quality 'Kasoori Methi' then? I am growing more this year from the same seeds and they are already filling the greenhouse with a smell of curry.
Rgds
SnS :-\
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Fenugreek seeds are also sometimes used ground in spice mixes such as Panch Phoran.
Hi Kris,
It's interesting that you say that the fenugreek seeds are used ground in Panch Phoran? I understood that they were used whole in this spice mix?
If this is the case, are any of the other whole spices (i.e. cumin, fennel, mustard and wild onion seeds) also used ground in Panch Phoran?
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Fenugreek seeds are also sometimes used ground in spice mixes such as Panch Phoran.
Hi Kris,
It's interesting that you say that the fenugreek seeds are used ground in Panch Phoran? I understood that they were used whole in this spice mix?
If this is the case, are any of the other whole spices (i.e. cumin, fennel, mustard and wild onion seeds) also used ground in Panch Phoran?
Hi Cory, as with most spices mixes, recipes vary from region to region (and restaurant to restaurant). As I'm sure you already know, Panch Phoran simply means '5 spice mix'. It is often a whole spice blend, but in some regions of India it is sometimes roasted and ground and used to marinate meat. Kris
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Thanks for your input here Kris.
Finally, the dried 'methi' (Kasoori Methi) available in packets from Indian grocers is a different variety of fenugreek considered to be far superior in flavour and aroma than the variety generally available fresh in the UK. This is the variety that is usually grown in India to use fresh or dried. You can buy Kasoori Methi seeds online.
I planted fenugreek seeds (the spice type - not from a garden centre) last year (see earleir post). The resulting leaves were dried in the airing cupboard and I am still using these. I really cannot taste/smell/see the difference between these homegrown leaves and the prepacked dried methi leaves. Is it likely that the fenugreek seeds I used were the better quality 'Kasoori Methi' then? I am growing more this year from the same seeds and they are already filling the greenhouse with a smell of curry.
Rgds
SnS :-\
Hi SnS, it is highly unlikely that the seeds you had were Kasoori Methi seeds (which by the way is not necessarily a better quality, rather a different variety considered - by Indians - to be better. When fresh it has a slightly sweeter flavour and aroma than the 'common' fenugreek). It is more likely that because you grew your own good quality herb, you ended up with a better product than something that may have been in the packet a long time. Anyway, I think the difference between the two when dried is not worth worrying about. However, if you intend to use it fresh, Kasoori Methi may be worth chasing up although you seem to be doing just fine with the seed you have. Kris
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It is often a whole spice blend, but in some regions of India it is sometimes roasted and ground and used to marinate meat.
Thanks Kris, I didn't appreciate that Panch Phoran is used ground too, though I can see no reason why not to :P
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It is often a whole spice blend, but in some regions of India it is sometimes roasted and ground and used to marinate meat.
Thanks Kris, I didn't appreciate that Panch Phoran is used ground too, though I can see no reason why not to :P
There are few hard and fast rules in cooking as is clearly evident with all the individual creativity from people on this site. Cooking would not be much fun if we all did exactly the same thing. Kris
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It doesn't seem to come much easier than this
Grow Fenugreek Leaves(Kasoori Methi) in your backyard (http://www.youtube.com/watch?v=5-11YUUw2Uo#normal)
Definitely on my to do list :)
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Hi, I live in the Americas and I have found dried methi leaves impossible to find. I decided to grow some
from seed I bought at a local spice store and they sprouted, very quickly I might add. If I want to produce
my own dried methi leaves, like the stuff available at Indian supermarkets in the UK. At what point do I pick
and dry them? Some have suggested when they have produced the first two leaves, others have suggested
later....
Any info on this topic would be greatly appreciated.
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Hi cuurymex ,
The first two leaves of most plants grown from seed are called 'cotyledons' and are not true leaves of the parent plant .. you'll need to wait untill the true leaves grow and the seed leaves ( cotyledons ) have withered .. given the right growing conditions you should be able to grow large plants with hundreds of leaves .. hope this helps you out !! :)
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Hi Colin,
Many thanks for the info on growing fenugreek / methi leaves.
Regards
Currymex
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Am having a go at this too, can't believe how quick the seeds sprouted.
Just sprinkled them on a seed tray of compost and put them in the airing cupboard, they had all started to sprout within two days.
Martin
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I've got a pot of Fenugreek growing outdoors (Currently low to mid 20s in South East Queensland) but although they have been going for over a month and have put on a fair bit of growth, they don't smell at all like FG, just like pea pods :(
I'll have another go - I simply sprouted some FG seeds from an Indian grocers, they nearly all came up and I culled them to about 15 plants.
I'll crack this eventually 8)
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Fenugreek does seem to germinate pretty easily. It's actually sold as a salad crop by some seed suppliers now and I've grown it for the leaves but also allowed some plants to set seed pods and successfully got small quantities of fenugreek seed. I sowed into modules and then transplanted into 10.5cm pots but they are always pretty scrappy looking plants especially if you let them go to seed.
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I think beansprouts are actually fenugreek...but I could be wrong... :-\
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A huge variety of seeds can be used for sprouting including fenugreek, but the one commonly known as beansprouts will be mung bean.
Check out this site Mick.
http://sproutpeople.org/seeds/beans.html (http://sproutpeople.org/seeds/beans.html)
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A huge variety of seeds can be used for sprouting including fenugreek, but the one commonly known as beansprouts will be mung bean.
Check out this site Mick.
http://sproutpeople.org/seeds/beans.html (http://sproutpeople.org/seeds/beans.html)
Wow thanks DalPuri - thats excellent. The reason I thought it was fenugreek was because I remember there was an ecoli outbreak in germany i think 2 or 3 years ago and i seem to remember someone tracing it back to fenugreek beensprouts. just shows "a little knowledge is a dangerous thing" lol
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Wow thanks DalPuri - thats excellent. The reason I thought it was fenugreek was because I remember there was an ecoli outbreak in germany i think 2 or 3 years ago and i seem to remember someone tracing it back to fenugreek beensprouts. just shows "a little knowledge is a dangerous thing" lol
That rings a bell. I was in France at the time playing a festival and nobody touched the salad backstage :P
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I had a go at growing Methi a few weeks back to see if a packet of seed I bought in Delhi would grow in the UK climate.
(http://i1224.photobucket.com/albums/ee379/Geezah-Brewery/P1010435_zpsd50ec1b0.jpg)