Fenugreek leaves (methi)

Trigonella foenum-graecum

leaf · herb

Small bitter, fragrant fenugreek leaves, cooked with potatoes (aloo methi), in parathas, or dried (kasuri methi) for curries.

Origin

India, Pakistan, Iran

Season (United States)

October to March

Preparation

Fresh, the leaves are stripped, the tough stems removed, then they are cooked for a few minutes with potatoes or in paratha dough; dried, they are crumbled over a curry at the end.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In Iran, they go into ghormeh sabzi, the herb stew considered the national dish.