• Fenugreek - microgreens seeds
  • Fenugreek - microgreens seeds
  • Fenugreek - microgreens seeds for growing
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Trigonella foenum graecum

Fenugreek - microgreens seeds

✨Aromatic fenugreek shoots with a gentle maple‑like note—great in Indian, Middle‑Eastern and fusion dishes.

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13,00 zł
13,00 zł
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    Grow the ancient spice that smells like maple syrup and harvests in under two weeks.

    Easy to moderate difficulty; thrives in soil or coco coir with minimal equipment — a great first crop for beginners.
    Ready to harvest in just 10–12 days from seeding; germinates visibly within 3–4 days.
    Notably rich in iron — among the highest of all microgreens — plus vitamin C, K, fibre, and the unique amino acid 4-hydroxyisoleucine linked to blood sugar support.
    Earthy, slightly bitter leaves with a warm maple-curry aroma; perfect stirred into lentil soups, curries, wraps, or scattered over eggs.
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    Fenugreek - microgreens seeds
    Fenugreek - microgreens seeds
    Fenugreek - microgreens seeds for growing

    Details

    Grow the ancient spice that smells like maple syrup and harvests in under two weeks.

    Easy to moderate difficulty; thrives in soil or coco coir with minimal equipment — a great first crop for beginners.
    Ready to harvest in just 10–12 days from seeding; germinates visibly within 3–4 days.
    Notably rich in iron — among the highest of all microgreens — plus vitamin C, K, fibre, and the unique amino acid 4-hydroxyisoleucine linked to blood sugar support.
    Earthy, slightly bitter leaves with a warm maple-curry aroma; perfect stirred into lentil soups, curries, wraps, or scattered over eggs.
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Fenugreek microgreens (Methi)
    Botanical Name Trigonella foenum-graecum
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Sturdy pale-cream stems; rich deep-green trifoliate leaves
    Flavor & Texture Earthy, mildly bitter with a warm maple-curry aroma (from sotolon); tender yet sturdy stems with juicy bite
    Seed Count per 10g ≈350–700 seeds per 10 g (≈35–70 per gram, depending on cultivar and seed lot)

    Cultivation Data

    Difficulty Easy to moderate — watch moisture closely; good airflow is essential
    Preferred Medium Soil or coco coir; firm, even seed-to-medium contact required
    Seeding Density (1020 tray) 30–50 g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) 2.4–4.0 g per 10×10 cm
    Expected Yield ≈150–300 g per 1020 tray (approximately 4×–6× seed weight, depending on density and harvest timing)
    Soaking Optional but recommended: 4–8 hours in cool water; drain thoroughly before sowing
    Blackout Days 3–4 days under weighted tray
    Watering, pH & Temp Bottom-water only when medium is dry; pH 6.0–6.5; temperature 18–22 °C; ensure good airflow at all times
    Sprouting Time 3–4 days
    Harvest Time 10–12 days (some sources cite 7–11 days at warmer temperatures)

    Health & Nutrition

    Vitamins Vitamin C (notably high), K, A, E; B-vitamins including Niacin (B3) and Folate (B9)
    Minerals Iron (among the highest of all microgreens), manganese, magnesium, potassium, zinc, phosphorus, calcium
    Notable Compounds Saponins (incl. diosgenin), 4-hydroxyisoleucine, flavonoids, trigonelline, polyphenols, coumarins, soluble and insoluble fibre, chlorophyll
    Health Benefits Supports antioxidant defences and may help modulate blood glucose uptake (lab studies show 25–44% enhancement of cellular sugar uptake); high fibre content supports healthy digestion and cholesterol management; iron content supports normal oxygen transport; traditionally used to support digestive and hormonal wellness
    ABOUT

    Fenugreek microgreens carry one of the most distinctive aromas in the entire microgreen world — a warm, caramel-maple scent produced by the compound sotolon, the same molecule responsible for the smell of maple syrup. The cotyledon leaves are a rich, deep green with stout pale stems that hold up beautifully under heat, making them one of the few microgreens you can fold into a warm curry or dal without wilting instantly. Their flavour is layered: mildly bitter upfront, then sweet and spice-forward, reminiscent of fresh methi leaves used across Indian and Middle Eastern cooking. With germination starting in as little as 3 days and harvest possible before the two-week mark, there is no faster way to bring an exotic, herbaceous depth to your kitchen all year round.

    GROWING INSTRUCTIONS
    1 Pre-soak the seeds for 4–8 hours in cool water — you will notice them swell noticeably and develop a slightly mucilaginous coating; this is perfectly normal and kick-starts germination. Drain thoroughly before sowing, as excess moisture is the number-one cause of mould with fenugreek.
    2 Fill your tray with 2–3 cm of moist but not soggy soil or coco coir, firming it gently so the surface is level. Even seed-to-medium contact is key: fenugreek seeds that sit in air pockets germinate unevenly. For a 10×10 cm tray, weigh out 2.4–4.0 g of seed and spread evenly in a single layer — resist the urge to pile them up.
    3 Mist the seeds lightly, then place an empty tray on top and weight it down with something heavy (a book, a water-filled tray). This gentle pressure encourages the roots to anchor downward and the shoots to push up straight. Keep in a dark spot at 18–22 °C for 3–4 days. Peek on day 2 — you should already see tiny white tails curling into the medium.
    4 Once the shoots are 1–2 cm tall and pushing up against the weight tray (usually around day 3–4), remove the weight and lid. The seedlings will be pale yellow or cream — don't worry, this is exactly right. Move the tray into gentle indirect light or under grow lights. Within 12–24 hours you will watch them turn a vivid green almost in real time.
    5 Water from below by pouring a small amount into the bottom reservoir tray — only when the medium feels dry to the touch. Fenugreek does not like wet feet; bottom-watering prevents the humidity at leaf level that causes damping off. Maintain good airflow around the tray, especially if your growing space is warm.
    6 From day 5 onwards, keep the tray in bright indirect light or under grow lights (12–16 hours per day). The leaves will develop their characteristic trifoliate shape and the maple-curry aroma will become noticeable in the room — a genuinely satisfying signal that harvest is approaching.
    7 Harvest between days 10–12 when the stems are 7–10 cm tall and the first true leaves are just emerging. Cut just above the soil line with sharp scissors. Rinse gently, spin dry, and use immediately — the flavour is most vivid in the first hour after cutting. Any excess can be refrigerated in a sealed container lined with paper towel for up to 3 days.

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