Herb & Spice Companion

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:104

61264 - Herb and Spice Companion_001-145.indd 104 3/7/15 5:11 pm

(Text)

HERB & SPICE COMPANION

• 104 –

FENUGREEK

Trigonella foenum-

graecum

Flavors: bitter, earthy, celery-like,

with hints of maple

One of the signature ingredients in Indian cooking, fenugreek (or methi) is used as both

herb and spice in many cuisines throughout India, the Middle East, and Northern Africa.

The clover-shaped leaves are fresh and zesty when young but grow bitter as they

age, so older leaves can benefit from a

little cooking to mellow the flavor. Dried

leaves, called kasuri methi, are more

potent in fragrance and flavor, so they

should be used more sparingly. The seeds

offer a distinct bittersweet flavor that’s

beloved in many spice blends and tradi-

tional dishes; they’re even used to make

imitation maple syrup.

In the Garden

Fenugreek, an annual, grows successfully in containers if treated to plenty of sun. In

cooler climates, bring potted fenugreek indoors during the winter months. They don’t

transplant easily, so choose a suitable container and stick with it.

Size: Up to 2 feet tall

Container: Any size

Light: Full sun

Soil: Moist, fertile, well drained. Mix compost into the soil for added nutrients.

Plant: Seeds, presoaked in warm water for 24 hours

Water: Moderately, only when soil feels dry to the touch

Harvest: For milder flavor, harvest leaves only in spring and fall; leaves harvested in

hot summer weather are at peak bitterness. Simply pull plants out from the root. To

HEALTH BENEFITS

Fenugreek has been used medicinally

since ancient times. Fresh leaves offer

iron, fiber, calcium, vitamin K, and

lots of immune-boosting vitamin C,

but dried leaves lose their C-content

in significant quantity.

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:104

61264 - Herb and Spice Companion_001-145.indd 104 3/7/15 5:12 pm