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Also known as Bird’s Foot or Greek Hayseed this is one of the oldest and most widely used herbs in Indian cookery. The fenugreek plant produces celery like yellow-brown seeds, which are a common ingredient in chutneys and curried dishes. The leaves are most commonly used in their dried form but can be used fresh if they are still quite young as they do become bitter with time.
A member of the pea family, it is an annual which will grow to up to two feet in height resembling sweet clover in its early stages before developing fragrant white flowers. These develop into long pointed pods, which contain the brown seeds.
 Fresh Fenugreek How to Grow Fenugreek requires a hot climate to flower and seed successfully. I sow fenugreek in mid spring for planting on into my polytunnel in May or June. They need full sun and plenty of water and, like coriander will grow rapidly if not checked. Plants usually fruit after four months when the whole plant can be dug up and hung upside down to dry. Remove the seeds from the pods and store in an airtight container. How to Cook See Fenugreek Spice Content and picture © Miles Collins |