….on the window sill, perhaps?
At the moment, on the window sill, there are small punnets filled with compost and seeds. One, contains fenugreek. The other, is starting to fill up with little gem lettuce.
In the warm conservatory, Mum has sown runner beans from seeds saved last year.
A leafy, bitter herb, that adds both heat and spice to your dish. Can also be used as green manure on the allotment; a good cropper, it is ground cover whilst you prepare other areas. Fenugreek can be grown in a container, or broadcast sown. It’s a quick growing herb, especially outdoors and when it has rained. A good dose of rain, will ensure that it grows lush and bountiful.
It is an acquired taste; it can be very bitter and is best used sparing when cooking.
How do you cook it exactly?
Well, you can use it dry, like any other herb. Use it to give a background, texture flavour to food. It can be quite intense in large dose; best served metered.
You can also cut, wash and chop the leaves to stuff chappatis. When making your dough with flour and water, add the leaves alongside herbs and spices.
As part of a dish, you can saute alongside spinach and potato, and also add it to aloo gobi.
When you have sauteed onions, garlic and ginger add the leaves. Don’t chop too finely, but keep them coarse. Otherwise it will just disintegrate.
Sow fenugreek in batches, sow it often. It does work as a cut and come again crop. Successive growing will allow for a continual crop. It can be grow up to October-ish. At that point, it works better as ground cover.
If you are going to use it as ground cover over the autumn and winter months, it can be dug during spring time to help prepare the soil for growing.