Fenugreek, Latin title Trigonella Foenum graecum, is an herb indigenous to Asia and South Europe. The plant grows rapidly to the soil to 2-feet tall and fixes nitrogen. White or yellow flowers can be found in in the first summer and produce yellow brown seed pods in the fall. This legume plant is useful for livestock forage and foods, seasoning, condiments, medication, dye. The plant and seed give a aroma and flavor off. This herb doesn’t endure freezing climate and is tender, therefore following the last frost happens, the seeds are cultivated throughout the spring.
Soil
Fenugreek seeds develop – to clay-type soil. Soil is the best option because of this herb. Mix well-aged compost to the soil to supply slow release nutrients to the roots. Don’t include nitrogen fertilizer, because the nitrogen will be collected by the plant in the air and resolve it in the soil. Check the soil temperature using a thermometer before planting. Fenugreek seeds require a soil temperature of at least 60 degrees Fahrenheit. Colder soil temperatures retard the development of the seeds.
Process
Fenugreek seeds have a tough outer coat that that should be be softened before planting. Soak the seeds for 12 hours in water. Drain and change the water every 2 hrs. Create rows 4″ apart with 1/4 inch deep trenches in the prepared soil. Spread the seeds and cover with soil.
Sprouting
Keep the soil moist while the seeds germinate, which does occur in 7 to 10 times. When the crops are 2 to 3″ tall, thin the seedlings to 4″ apart. The additional fenugreek seedlings don’t survive transplanting, but could be tossed in a salad for usage.
Tips
Sow fenugreek seeds every three months to have an offer of greens through the summer. This lets you harvest the tender plants while alternative crops that are developing. It generally has a growing period of four to five months to create seeds that are mature. Look for varieties that ripen in 90 days to get a faster harvest of fenugreek seeds.