Fenugreek (Trigonella foenum graecum), also known as Greek hay or cow's horn clover, has been cultivated as a food, medicinal and spice plant for around 5000 years. Especially in India and in many Asian and Arabic countries, fenugreek is also grown commercially for German consumption, but it can also be cultivated for domestic kitchen use in one's own garden. In the article below you will learn how it works.
Fenugreek is a dark germ
Site selection and soil preparation
Due to its origin in Asia Minor, the annual fenugreek prefers a sunny, dry and sheltered location. The soil should be loamy and also rather dry. In addition, the plant substrate should not contain too much nitrogen, which is why starting fertilization with fertilizers with a high nitrogen content (especially horn shavings,(32.93€) manure and compost) should be avoided. Dig the soil thoroughly and use a rake to crumble the crumbs as finely as possible.
Sow and care for fenugreek
Fenugreek is best sown directly outdoors between April and June (or later if the weather is unfavorable). In the planting bed, pull rows about 20 centimeters apart, even the relatively large seeds are planted at the same distance. Since it is a dark germ, the fenugreek should be placed about one centimeter deep in the ground. The substrate should be kept evenly moist until germination, but never wet. You can also protect the seed area from predatory birds. The plant flowers between June and July.
Harvesting and using fenugreek
The sprouts, called sprouts, can be harvested just a few days after the seed has emerged and eaten raw or as a vegetable. The leaves, in turn, can be used after about six weeks, and the seeds after twelve weeks (between August and September). In particular, the seeds, which have a very intense taste, should only be used sparingly and are therefore best suited for spice mixtures. It is not for nothing that fenugreek is an essential ingredient in various Indian curry mixtures. The leaves can also be dried and used as a spice for soups, stews, for baking bread and for cheese dishes.
tips
Fenugreek is considered a culture bringer because it also grows on heavily saline soils and not only tolerates the high salt concentrations, but also extracts the salt from the soil.