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Fenugreek

Trigonella foenum-graecum

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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.

Planning

Difficulty
Easy
Fruiting time
Spring, Summer

Harvesting

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.

Propagation

Seed
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.

Special features

Crop rotation
Light feeder
Pot plant
You can grow fenugreek in containers with good drainage. It’s similar to cilantro or parsley.

Geography

Origin
Mediterranean region
Natural climate
Hot

Environment

Light
Full Sun
Soil moisture
Dry
Soil type
Loam, Sand
Frost hardiness
Half-Hardy

Uses

Medicinal
Fenugreek is used for kidney ailments, mouth ulcers, boils, bronchitis, tuberculosis, chronic coughs, chapped lips, baldness, cancer, Parkinson's disease, and exercise performance.
Edible
Leaves, flowers ,seeds
Notes
Culinary, soil conditioner

Personality

Family
Fabaceae
Flower colour
White
Scent
Mild

Problems

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.

Companion plants

Asian greens, lettuce, beans, cucumbers, tomatoes, squash

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