Fenugreek

Fenugreek (Trigonella foenum-graecum) is a fast-growing annual legume grown for its small, hard, amber-colored seeds, which carry a bittersweet, maple-like aroma. Both the seeds and the young leaves are used in cooking across South Asian, Middle Eastern, and Ethiopian kitchens.

Growing Fenugreek

Fenugreek is quick and easy from direct-sown seed, maturing in as little as three to four months, and as a legume it actually improves soil fertility by fixing nitrogen at its roots — a bonus for whatever's planted after it. Leaves can be cut for cooking within just a few weeks of sprouting, while the slim seed pods need the full season to mature and dry before the seed inside is ready to harvest.

Culinary Uses

Whole or ground fenugreek seed is a key component of many curry powders and Ethiopian berbere spice blends, its bitterness mellowing considerably when toasted or cooked in oil first. The fresh leaves, milder and slightly bitter, are cooked as a green in Indian dishes much like spinach, and dried leaves (methi) are a common flavoring in their own right.