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Trigonella foenum-graecum - Fenugreek - 100 Fresh Seeds
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Trigonella foenum-graecum - Fenugreek - 100 Fresh Seeds

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Trigonella foenum-graecum - Fenugreek - 100 Fresh Seeds

Trigonella foenum-graecum - Fenugreek

This listing is for 50 seeds of this annual herb/spice

Fenugreek (Trigonella foenum-graecum) is an annual plant in the Pea family, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop, and its seeds are a common ingredient in dishes from the Indian Subcontinent in South Asia. It is a fast growing crop which can be harvested before flowering if being used for the greens (Methi) or left to flower and fruit if it is being used for the seeds.

Fenugreek is believed to have been brought into cultivation in the Near East. Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sweet curry-like smell.

Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian Subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor.

Fresh fenugreek leaves are an ingredient in some Indian curries. Sprouted seeds and microgreens are used in salads. When harvested as microgreens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable in India, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life.

In Turkish cuisine, fenugreek is used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma. In Persian cuisine, fenugreek leaves are called شنبلیله (shanbalile). They are the key ingredient and one of several greens incorporated into ghormeh sabzi and eshkeneh, often said to be the Iranian national dishes. In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet. Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.

Full instructions for growing all annuals can be found at this link.








Variety Fenugreek
Type Seeds
Sub-Type Herbs


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