3 Review(s)

Fenugreek (Indain Leaf Gaint)1. Fill your container with soil – any regular potting soil will do. Just make sure it is a well draining soil. You do not need any fertiliser etc for this2. Sow a handful of methi seeds – sprinkle them onto the soil. Don’t get too stressed about scattering them evenly or perfectly spacing the seeds3. Top off with a fine layer of soil – say half an inch. Methi seeds do not need to be sown deep into the soil. Just make sure you cover the seeds with a top layer of soil so that birds or small pests do not feed on the seeds4. Water the seeds, making sure any excess water is drained (If you are using a foil sheet pan, you may want to poke holes into the pan allowing excess water to drain)5. Place container in direct sunlight. Partial shade also works well with fenugreek leaves6. Water daily or as and when you notice the soil becoming dry. You should see the seeds sprouting in a couple of days and the greens starting to grow in a week or two7. They will be ready to harvest typically between 3-4 weeks or earlier depending on the weather8. To harvest, slightly pull a bunch of leaves from the soil and cut just above the roots with a pair of kitchen shears. Trying to pull them out with their roots can get messyWash fenugreek leaves gently getting rid of all the residual soil and use in your recipe. If you wish to store the leaves for later, let dry and store in a box/ ziplock bag in the refrigerator. Use within a few days for maximum freshness.If you wish to sow more seeds in the same container, pull off the remainder (roots + stems) of this batch from the soil, let the soil dry for a couple of days and sow more seeds (repeating the steps above).Uses:Methi leaves or vendhaya keerai as they are called in Tamil can be used in a number of recipes like methi paratha, aloo methi – a simple dry potato curry with chopped methi leaves, vendhaya keerai sambar or simply add them to your lentils.