Fenugreek has good properties for sugar and lipid control. Fenugreek fresh leaves and stems are rich in calcium, iron, carotene, Vitamin A, C and ascorbic acid. Health Benefits: Fenugreek is a good source of protein, minerals and vitamins. The methi powder when consumed along with yogurt help in digestion too. Fenugreek Seeds (methi dana) is also one of the five elements of the Bengali everyday spice - panch phoron and the South Indian Sambar Powder. Whereas Fenugreek seeds (methi dana) are an essential ingredient for making Indian pickles, spice powders and for tempering the dals/curries.
Dried methi leaves are used to flavor gravy dishes and to add aroma. Fenugreek fresh leaves are used in many dry vegetables, curries, meat, flatbreads and rice dishes. Ground fenugreek powder loses its aroma and color soon, so it is always best to make it as and when required it in small quantities.Ĭulinary Uses: In the Indian Cuisine Fenugreek is most commonly used, both in its fresh and dried form. Dried methi leaves and seeds can be stored at room temperature in an airtight box. Once the leaves are bought, try to use them within 3 to 4 days to get the maximum freshness. This will keep the leaves fresh for a couple of days.
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Wrap the napkin with the leaves tightly and place it in a zip lock bag. Once you buy the leaves, remove the roots and pluck out the leaves, dust the excess soil and place the plucked out leaves in a cotton napkin.
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How to store: The leaves should be washed only when you are ready to use them. How to select: To select the fresh leaves always pick those without any wilted leaves and also the color of the leaves should be light green without any shades of yellow. Natives names: Hindi (Methi), Kannada (Menthya), Tamil (Vendayam or Venthiyam) India is one of the major producers and exporters of fenugreek. The robust herb has light green leaves, the fenugreek seeds are hard in texture and yellowish in color tone. While the dried seeds has much strong aroma and flavor to them. Fresh leaves of fenugreek have strong aroma and taste mildly pungent. Fenugreek is the native to western Asia and southeastern Europe, it has a long history of culinary and medicinal use.
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