Fenugreek

Fenugreek or Methi is an ancient spice used for making pickles, sambar and the Bengali spice mixture panch phoron. Fenugreek leaves are an important spice in Indian cuisine and can be found in yeast bread called Methi Naan. In Iran, the leaves are traditionally used in a thick sauce called ghorme sabzi made from fresh or dried vegetables. Try mashing the leaves and sprinkling them over curries and dry vegetable dishes just before serving for an unforgettable flavor. In folk medicine, fenugreek has been used to treat boils, inflammation of the cells and connective tissue, and tuberculosis. Holisitc benfits of fenugreek include: balancing cholesterol, soothing upset stomach and digestive problems, reducing menstrual cramps, reducing appetite, reducing fat mass, maintaining liver and kidney health, soothing muscle pain, & reducing fever.

Latin Name: Trigonella foenum-graecum

Planting Guidance: Plant 3-4 seeds 4-8 inches apart in moist soil, buried approximately 1/4 to 1/2 of an inch deep. Seeds can be soaked overnight before planting to increase the germination rate. Keep the soil moist during the germination process.

Approx. Seed Count:

• Retail Packet: 35-45 Seeds

Seed Treatment

Untreated

Genetics

Open Pollinated

Hindi Name: Methi मेथी

Marathi Name: Methi मेथी

Gujrati Name: Methro, Methini મેથી

Kannada Name: Mente ಮೆಂತೆ

Telugu Name: Menthulu

Tamil Name: Vendayam வெந்தயம்

Bengali Name: Methi মেথি

Malayalam Name: Uluva ഉലുവ, Perumjeerakam