Classical Fenugreek, Common Fenugreek, Cultivated Trigonella, Greek Hay, Greek-Clover, Sicklefruit Fenugreek
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Fenugreek is a herb similar to clover that is native to the Mediterranean region. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine. Fenugreek seeds smell and taste somewhat like maple syrup. The seeds are used as a spice to flavour curries and the leaves can be eaten fresh or dried.
Once the seeds start turning yellow, use your hands to harvest the Fenugreek and simply snap off the husks. Wash the seeds in cool running water and towel dry afterwards.
Fenugreek is a fast-growing annual and is best started 4-6 weeks indoors prior to the last frost of the season. Seeds should be sown 35mm deep in a lightweight medium soil and keep well-moistened.
You can grow fenugreek in containers with good drainage. It’s similar to cilantro or parsley.
Fenugreek is used for kidney ailments, mouth ulcers, boils, bronchitis, tuberculosis, chronic coughs, chapped lips, baldness, cancer, Parkinson's disease, and exercise performance.
Leaves, flowers ,seeds
Culinary, soil conditioner
Cercospora leaf spot and Charcoal rot which are caused by a fungus. Aphids suck the sap of tender parts of plants and affects the growth, adversely.
Asian greens, lettuce, beans, cucumbers, tomatoes, squash