Info: Fenugreek is a 10 to 50 cm high plain herb and originally comes from India. In Europe, it was established by Benedictine monks as a medicinal herb in the monastic gardens. For medicinal purposes the seeds are used, which look like small goat horns, hence the name. Fenugreek has anti-inflammatory properties, especially with skin irritation, as well as digestive and diuretic effects. Its healing effects in diabetes are even scientifically recognized.
As a spice it is a must in almost every Indian dish. It is part of most curry mixes and is suitable for refining Indian dishes, meat or vegetable dishes and stews, and gives the dishes an oriental touch. The germinating shoots are a great addition in the salad.
Sowing & Cultivation: For sprouts, germinate for 8 hours in a glass. At an optimum temperature of 18-21°C the shoots should be harvested after 2-3 days. Keep moist. For Fenugreek greens you harvest after approx. 8 days. As a green manures dig or plough in any time up to flowering (2-3 months).
|Botanical name||Trigonella foenum-graecum|
|Sowing||march to august outdoors|
|Location||Sunny, nutrient-rich soil.|
|Harvesting||Sprouts, greens or seeds|