Steph's Blog


I’ve been having fun with sprouts recently. After a highly successful attempt at growing Chinese bean sprouts (from mung beans), I decided to try my hand at something a little more exotic.

So, I took some of the fenugreek (methi) seeds from our spice drawer – yes, we have a whole drawer dedicated to spices – and coaxed them into green life. Want to try? Here’s how…

Soak a tablespoon of seeds in lukewarm water overnight.

The next morning, place them in a large jam jar half filled with water. Swill the seeds around a bit to rinse them and place a square of muslin or cheesecloth around the mouth of the jar, securing with an elastic band. Tip out the water through the muslin.

Place the jar on its side (for good air flow) in a warm, dark place.

Rinse and repeat once or twice a day for 4-7 days until you have beautiful sprouts. When the leaves start to appear, position the jar somewhere sunny to ‘green’ them.

methi sprouts

I used mine to make a pickle (inspired by this: I made a tarka by adding 1/2 tsp mustard seeds and pinches of asafoetida, turmeric and salt to hot oil. When the seeds started to pop, I added some green chilli slices, lemon juice and the sprouts, stirring quickly to mix. Et voila! It’s all ready to eat, spicy and bitter and sweet all at the same time!

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