Ma loves this stuff. For most gardeners, Fenugreek is a green manure. Not many might think it’s edible. It is. Makes for lovely stuffed chappatis and curries too. As a green manure, it will help with nutrients when dug over. I will probably dig this over, once ma has made a final harvest.

As you can see, we have one 2mx1m raised bed, half of which had fenugreek in it. There had been baby green tomatoes sat next to it. Ma swears blind that there are different types of fenugreek, and the ones her dad grew when she was a child were taller and greener. She might be right, but I don’t remember them being taller or greener.

Used in Indian cooking, Ma does rather like the leaves. She also likes the mooli pods you get when you have bolted japanese radishes. She’d actually curried those yesterday.

How do you make a stuffed chappati with these then?

Using plain or wholemeal flour add the washed and chopped leaves. Add water and make a dough. Make small balls, and roll out to 3-4 mm and heat through on a flat pan or a tava (Indian pan used to make chappatis). You can also put into mashed spuds and stuff into chappatis.

To curry:

Saute sliced onions, garlic, ginger and cumin in a teaspoon of oil. Once transparent, add fenugreek leaves, add garam masala, salt, pepper, and potatos with some turmeric. Fenugreek should wilt down, and you can also add cayenne or green chillies. Add a little water, and you can steam the spuds to cook. Fenugreek has quite a bitter taste, and therefore an acquired taste. Dried, it can be used it the same way as herbs. You can also do the same with Mooli pods, which you do have to bash first.