India is the largest producer of fenugreek, but it is also cultivated in Egypt, France, Spain, Argentina, Turkey, and Morocco. Used as a herb, spice, and also a vegetable, Fenugreek as Methi is a versatile edible ingredient in the Indian sub-continent with magical health benefits. To speak of the lush green and little oblong leaves in particular, these are an excellent source of iron, Vitamin C, calcium, phosphorous, and protein. The protein content, in the herb form, also called methi kasuri, that are the sun-dried leaves, is equivalent to that found in pulses. With a slight bitter taste, fenugreek leaves or methi has proven results for keeping blood sugar levels stable, highly nutritious for lactating mothers, and excellent for skin, hair, and weight loss. It is also a great way of keeping bowel dysfunctions at bay and can be used as a mouth-freshner too! The intake of methi leaves has a strong effect on keeping the LDL (bad Cholestrol) levels low and HDL (good Cholestrol) levels up.
The methi leaves are cooked fresh with vegetables and spices for a savory dish. The leaves are also kneaded along with flour to make delicious paranthas. It can be also be used in soups, salads, and any which way you deem fit as per your love for this green veggie. Sowing Time : Sept – Dec Sowing Distance : Sow in lines at 3” – 4” apart Fruit Weight : N/A Fruit Shape: Broad (almost round) leaves
Days to Maturity: 25 – 30 days
Grow Guide: PLANTING INSTRUCTIONS
Create Fenugreek bed with cilantro or grow it alone.
You can cultivate it from seeds. It’s easy even for beginners.
Sow seeds ¼ inches deep in a good potting mix or soil.
Remember, fenugreek hates to be transplanted. Leave 2 inches of space for each plant while sowing seeds. They’ll sprout quickly and you’ll see seedlings within 2–4 days
WATERING: Make sure that the soil is evenly moist and well-drained with no excess water.
PESTS: The crop might show symptoms of discoloration of vine at the soil line, leaves may wilt and fall from plant, small soft bodied insects on underside of leaves and/or stems of plant can be present, usually green or yellow in color. There can also be white, powdery spots on leaves that expand over time. The pests that attack this crop are Aphids, Powdery Mildew, Charcoal Rot, Root Rot.
SOIL: Fenugreek prefers neutral soil with pH level around 6–7. Loamy soils are best suited for its cultivation.
SPOT: An area with plenty of sun, but partial shade or even filtered sunlight will work well.
TEMPERATURE: Fenugreek grows well in warm and hot climate, when temperature ranges from 10 C to 32 C (50 to 90 F ).
HOW TO HARVEST
The harvesting method will vary depending on whether you’re trying to get leaves or seeds from your fenugreek plant.
For leaves, cut the plant at the stem a few centimeters above the soil.
For seeds, wait for the pods on the plant to turn yellow, signalling that they’ve fully ripened, and harvest the seed before the pod pops open.