Cultivation: Prepare fertile, well-drained soil. Soak seeds 4-8 hours before planting. Sow seeds in late spring/summer after last frost in a warm, sunny location. Plants grow well in mild climate. Fenugreek does not transplant well. Harvest older leaves and pinch back flower buds for continuous leaf production. For spice production, uproot entire plants in early to mid-fall and hang them in a cool, dry location until the seeds are dry. Remove the dry seeds from the pods

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Fenugreek seeds
Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek.

Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavour.


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