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Description
fenugreek seeds for garden 55 Seeds| Fenugreek Seeds – Heirloom, Non-GMO, Fast Growing Herb, Nutty Bitter-Sweet Flavor, Easy to Grow, Edible Leaves and Seeds, Perfect forFenugreek (Trigonella foenum graecum) is a versatile annual herb grown for both its leaves and seeds, valued in cooking and traditional herbal use. Leaves have a nutty, slightly bitter flavor and are used fresh or dried in curries, breads, and sauces. Seeds are harvested for spice blends and sprouting. It also grows quickly as a nutritious microgreen, ready in just a couple of weeks. Hardy and easy to grow, fenugreek thrives in garden beds,
Fenugreek (Trigonella foenum-graecum) is a versatile annual herb grown for both its leaves and seeds, valued in cooking and traditional herbal use. Leaves have a nutty, slightly bitter flavor and are used fresh or dried in curries, breads, and sauces. Seeds are harvested for spice blends and sprouting. It also grows quickly as a nutritious microgreen, ready in just a couple of weeks. Hardy and easy to grow, fenugreek thrives in garden beds, containers, or as a fast microgreen crop indoors. Seeds are heirloom, Non-GMO, and open-pollinated, perfect for gardeners and home cooks alike.
How to Plant
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When: Sow outdoors in spring after last frost, or grow indoors year-round for microgreens/sprouts.
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Soil & Sun: Well-drained, fertile soil; full sun.
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Depth: ¼–½ inch.
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Spacing: 4–6 inches apart; rows 12–18 inches apart. For microgreens, sow densely in shallow trays.
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Water: Keep soil evenly moist; avoid waterlogging.
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Days to maturity: 20–30 days for leaves; 90–100 days for seed harvest.
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Harvest: Snip young leaves for fresh use, or harvest mature seeds when pods dry on the plant.
Cooking Tips
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Microgreens: Harvest in 10–14 days for tender, flavorful greens.
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Leaves: Use fresh or dried in curries, stews, and flatbreads.
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Seeds: Toast and grind for spice blends or soak for sprouting.
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Sprouts: Mild, nutritious sprouts ready in a few days.
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