Fenugreek, a flavorful and somewhat underrated herb, can be grown at home and contributes to soil health by converting nitrogen into a usable form for other plants. Its rapid growth helps suppress weeds and repel pests. Growing fenugreek involves sowing seeds in a sunny spot, spaced apart correctly. The leaves can be harvested for culinary use after a few weeks. In cooking, fenugreek can add flavor to curries, salads, and flatbreads, and dried leaves (kasuri methi) have a longer shelf life and are commonly used in South Asian cuisines.
Fenugreek is an underrated herb with earthy, aromatic qualities that enhances the nutrient content of garden soil by converting nitrogen into a form usable by plants.
Planted correctly, fenugreek can cover soil quickly, prevent weed growth, and deter pests. The seeds should be sown five centimeters apart and one centimeter deep.
Fenugreek leaves and seeds can be used similarly to other herbs, enhancing dishes like curries and salads with a distinctive earthy flavor.
Dried fenugreek leaves, known as kasuri methi, are preferred in many South Asian recipes due to their longer shelf life compared to fresh leaves.
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