Soak Fenugreek seeds in water overnight. Then spred them evenly on a moist cheese cloth on cookie sheet. cover with the moist cheese cloth on top and leave in dark oven which is off. leave for 24 hours check periodically for moistness in cheese cloth if need be sprinkle with some water to continue keeping it moist. Once the sprouts starts to come out take then out and keep refregirated then after and use on top of salads or few spoons on its own to balance the excess heat in summer months round the corner.
bitter herb great addition for summer time in diet
controls hyper acidity
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