Fenugreek seeds
This popular herb, commonly used in Indian cuisine and renowned for its medicinal properties has several valuable uses. In Indian culture, the leaves are used to flavor and garnish popular dishes such as Butter Chicken (chicken Mahkni), korma, curry, and several others.
The seeds are believed to thicken hair and reverse the greying of hair. The seeds produce thick long stems with oblong leaves that are fragrant and rich in nutrients. The seeds will often smell like maple syrup when toasted in oil, and the seeds when ground, taste earthy with slight bitter notes. The leaves can also be used as tea.
Germination will take 3 - 5 days. You can consume them as microgreens, harvest mature leaves for dishes and tea, or wait for the flowers to fall off and use the seeds.
Seed count: 50
Botanic name:
Trigonella foenum-graceum
Plant spacing:
6 inches apart
Color:
Light green foilage with yellow flowers
Sowing depth:
1/2 inch
Sun requirements:
Sun / part shade
Utilization:
The foilage is a staple in Indian dishes. The leaves can also be used to garnish a variety of other dishes and soups. The seeds can be ground and added to foods, used in hair, on skin, or steeped as a tea.
Frost hardy:
No
Maturity days:
30 - 40 days
Life cycle:
Annual
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Methi, Alholva, Bird's Foot, Bockshornklee, Bockshornsame, Chandrika, Fenogreco, Foenugraeci Semen, Greek Clover, Greek Hay, Greek Hay Seed, Hu Lu Ba, Medhika, Methi, Sénégrain, Trigonella, Woo Lu Ba, amoung many others
Vine Habit:
