Yield: 1 servings
Measure | Ingredient |
---|---|
1 each | Quart jar -OR- |
1 each | Prepared tray |
¼ cup | Fenugreek seeds |
\N \N | Water to 3 times seeds |
Use ¼ cup in a quart jar, or tray sprout, which will yield about 1 quart of sprouts. Soak for 10 hours.
Rinse 2 to 3 times daily for 3 to 5 days. Mist with water if tray sprouting to keep damp.
Harvest when ½ to 2 inches long. Use in salads and sandwiches.
Source: Vegetable Gardening Encyclopedia; typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 12-01-95