(Trigonella foenum-graecum) Annual. Fenugreek is a native herb of India, where it has been used as a culinary seasoning for thousands of years. Aromatic leaves have a nutty flavor and can be used in curry powders and chutneys, added to salads, or dried for use with meat or poultry. The seeds also make a delicious tea.
Fenugreek can grow up to 2' tall, and will produce light yellow and white flowers that give way to long yellow seedpods in the summer.
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Sow outdoors 1-2 weeks after average last frost. Fenugreek is a legume, and may not transplant well. To reduce transplant shock, sow indoors using biodegradable containers 4-6 weeks before average last frost.
On warm days, fenugreek tends to emit an aroma similar to that of maple syrup.
Fenugreek is often grown as a medicinal herb.
Fenugreek rarely has problems with pests or diseases when grown in home gardens.
Harvest or bring indoors if there is any chance of frost. Fenugreek cannot tolerate colder temperatures.
Leaves can be harvested after about 3 weeks of growth. Like lettuce, fenugreek is a fast-growing cut-and-come-again crop. Each plant will produce about three successive harvests. Collect the seed pods in fall. They can be dried after collection on screens. To extract the seeds, thresh the pods and winnow to separate the seeds separated from the chaff.