Cultivation of Fenugreek

Site: Fenugreek will grow in most soils, but prefers humus rich, well drained soils in an open sunny position.

Propagation: Grow fenugreek from the seed in spring. The seed germinates easily.The plants tend to be small and thin so plant enough seeds to ensure a reasonable crop.

Growing: Thin plants to 4 inches apart. They can be difficult to transplant. Small plants can be grown indoors.

Harvesting: If harvesting the seed, pick the sickle shaped pods individually just as they start to turn brown. Dry them by spreading them on newspaper or in paper bags. When the pods are completely dry they will split thus releasing the seeds.

Culinary Uses: Fenugreek is used extensively in Indian cuisine and is known as "methi" Indians like the fresh leaves, which are eaten as a tasty vegetable and prepared like spinach and sometimes found in Indian yeast bread.

The seed is used in curries and chutneys. Roast gently to develop flavor before grinding. (Overheating will turn the seed red and bitter.) The seeds can also be spouted and used as a winter salad herb (ready in 4 - 6 days). The longer the sprouts grow, the less curry flavor.

Toss sprouted seed leaves into salads. When funegreek is 8 inches tall, eat raw or boil or curr a a vegetable.