Fenugreek makes great sprouts, very earthy taste, easy and fast to grow. Maybe 3 days. The only downside is that they don't shuck the seed casing very well and those (bit slimy) are hard to wash out.
Tempeh was 1/4 each soy, chick peas, adzuki beans and green split peas. Chick peas are probably the dominant flavour note.
Nasturtium leaves are a bit peppery, taste is something like cress if you've ever had that. Nature even made them a convenient shape for popping into a bread roll :-)
I think you're right about linseed = flaxseed. Historical aside: historian Geoffrey Blainey is of the opinion that the British settled Australia because they were primarily looking for a suitable place to grow flax, a prime industrial fibre of the times (1700s). He's spectacularly wrong but it's a fun theory.
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