The Standard American Diet (SAD) includes sweet, salty and sour foods but very little bitter foods (except greens in salads). However, in recent years, bitter foods and dietary supplements are becoming popular. Fenugreek is a bitter food and spice that is used extensively in the Indian cooking. The whole plant can be used.
Fresh Fenugreek Leaves
Fresh fenugreek leaves are oval, flat and bright green. They taste reminiscent of fennel and celery with grassy, astringent undertones. The fresh leaves can be stored in the fridge for 2-3 days before they begin to turn. The leaves are somewhat delicate, so should be use as soon as possible after harvesting.
In India, fenugreek is widely used by vegetarians as a good source of protein, minerals, and vitamins. Fresh leaves are called methi and are used as a standalone vegetable and also cooked along with potatoes, spinach, or rice. The fresh leaves are also chopped and added to naan bread.
Fresh fenugreek is a moderately challenging addition to the home herb garden. Seeds sprout quickly within 2-4 days. It is best grown in rich soil with full sun via direct sow (as it does not do well transplanting). Each plant has a central stem with several branches. The central stem grows straight up and can reach a maximum height of around 2 feet.
Dried Fenugreek Leaves
Dried fenugreek leaves are among the essential seasonings for Indian food. The dried and crushed leaves are used to flavor curries, lamb stews, bean dishes, and vegetable dishes. They are frequently used as a garnish or topping right before serving, as well.
In Bulgarian food, dried fenugreek leaves are a staple ingredient for their all purpose seasoning called “Sharena Sol.”
In Iran, large quantities of fresh herbs are used in summer and dried herbs in the winter. For flavorful soups and stews, use fenugreek combined with parsely, chives and cilantro and even dill and mint.
Fenugreek Seeds
The fenugreek seed is golden brown and triangularly shaped. It possesses an incredibly rich, dark, sweet aroma similar to caramel or maple. The whole seeds are one of the 5 spices in Indian Panch Phoron spice mix, and the whole seeds are used to flavor pickles, chutneys, daals, and curries. The seeds can also be ground into a powder and used in breads or added to chili and garlic for a meat rub.
The whole seeds can be dry roasted in a hot skillet or mellowed in hot ghee, which gives them a nutty, toasted-sugar flavor. But be careful not to heat them too long or they will turn bitter.
Your recipe for kitchari is listed under fenugreek recipes, but I don’t see any fenugreek in it. Am I missing something?
There is organic ground fenugreek seed in the kitchari spice mix: https://www.pureindianfoods.com/organic-kitchari-spice-mix-p/ksm.htm
This sounds great – can you give more specific instructions/times for:
The whole seeds can be dry roasted in a hot skillet or mellowed in hot ghee, which gives them a nutty, toasted-sugar flavor. But be careful not to heat them too long or they will turn bitter.
For dry roasting, in a hot skillet, it usually only takes 60-120 seconds. Not very long. Watch for them to turn slightly darker and become aromatic. In hot ghee, they are done when they begin to pop.