Fenugreek

Fenugreek, Trigonella foenum-graecum, is one of the oldest cultivated medicinal plants. Its exact origin is unknown, but it is believed to be native to Southern Europe and Asia. The green parts of the plant are mildly bitter and typically cooked as a vegetable, or dried and used in many versions of spice mixes. The seeds, roasted or raw, are ground and used as a condiment. In some locations, fenugreek is grown for livestock fodder. Being a leguminous plant, fenugreek enriches the soil with nitrogen.

How to grow

Type: Annual
Light: Full sun
Soil: Well amended soil, good drainage
Water: Low to moderate; do not overwater
Size: 12–24" high x 12–24" wide

When to plant/propagate

Fenugreek is grown as a cool-season herb and will start to go to seed with the warming spring temperatures.

From seed: Direct seed in late summer
Transplants: Fenugreek may also be planted from grocery store plants that still have the roots attached

Harvesting

Harvest young shoots and leaves for use as a vegetable. Dry the green portions for spice mixes.
For seeds, allow the plants to regrow and flowers to develop
Preserving and drying herbs

Indoors: Fenugreek can be grown as an indoor plant

More information

Trigonella foenum-graecum, North Carolina State Extension
Fenugreek, PlantVillage, Penn State University College of Agricultural Sciences