Fenugreek - organic seeds

Fenugreek Seeds

Fenugreek (Trigonella foenum-graecum) is an annual legume known for its ancient use in both culinary and medicinal applications. The seeds, with a curry-like flavor, were used in Egypt as early as 1500 BCE for embalming and purifying the air. They were also used in bread-making. Today, fenugreek is widely used as a spice throughout the Middle East and Asia.

Fenugreek seeds are rich in essential trace elements and offer numerous health benefits, including aiding digestion, detoxification, and providing a toning effect. Ground seeds release a curry-like aroma and have a bitter taste. The leaves, similar to cilantro and parsley, are commonly used as a spice to garnish salads and dishes. Additionally, sprouted fenugreek seeds help promote elimination (acting as a mild laxative) and have tonic properties.

Fenugreek Growing Tips

• Sowing: Soak fenugreek seeds overnight before sowing. Plant directly in the ground in rows spaced 50 cm apart, from May to July, after the last frost risk.
• Light: Fenugreek thrives best in full sunlight.
• Soil: Prefers well-drained, slightly calcareous soil.
• Water: Water regularly during warm weather to support growth.
• Maintenance: Thin plants to 30 cm apart to give them enough space to grow.
• Harvesting: Leaves can be harvested after 30 to 40 days. For seeds, wait until the pods are large, dark yellow, and strongly aromatic.

Uses
Fenugreek is widely used in cooking, particularly for curries and other dishes. Both ground seeds and fresh leaves add a unique flavor to meals. The health benefits of fenugreek also make it a valuable addition to natural remedies.