greg mosser wrote:the greens are good full-grown, too. the seeds, whole or ground are the classic spice. it’s a cool-weather crop, do you have it in the ground yet?
Mk Neal wrote:I have read that fenugreek seed is used for artificial "maple" flavor. If you smell the seeds, it does make sense.
Rebecca Norman wrote:The seeds and the fresh or dried leaves are used in South Asian cuisine, called methi in Hindi and Indian English. It's not used in many dishes, though. Overuse can make your sweat smell distinctive! Long ago I thought it was cumin doing that, but it's the fenugreek. I haven't run into fenugreek in East Asian cuisine, but it could be there in some countries, I don't know.
It's a legume, an annual and seems to me that it would be a good thing to grow in the annual herb garden, like coriander/cilantro.
Joseph Lofthouse wrote:I grow fenugreek. I treat them like peas, planting as soon as the snow melts in the spring.
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