Quote from: Cory Ander on May 30, 2009, 08:47 AM

Quote from: The Kris Dhillon on May 30, 2009, 08:21 AM
It is often a whole spice blend, but in some regions of India it is sometimes roasted and ground and used to marinate meat.

Thanks Kris, I didn't appreciate that Panch Phoran is used ground too, though I can see no reason why not to 

There are few hard and fast rules in cooking as is clearly evident with all the individual creativity from people on this site.  Cooking would not be much fun if we all did exactly the same thing.  Kris

Hi, I live in the Americas and I have found dried methi leaves impossible to find. I decided to grow some
from seed I bought at a local spice store and they sprouted, very quickly I might add. If I want to produce
my own dried methi leaves, like the stuff available at Indian supermarkets in the UK. At what point do I pick
and dry them? Some have suggested when they have produced the first two leaves, others have suggested
later....

Any info on this topic would be greatly appreciated.

Hi Colin,

Many thanks for the info on growing fenugreek / methi leaves.

Regards

Currymex

I've got a pot of Fenugreek growing outdoors (Currently low to mid 20s in South East Queensland) but although they have been going for over a month and have put on a fair bit of growth, they don't smell at all like FG, just like pea pods 

I'll have another go - I simply sprouted some FG seeds from an Indian grocers, they nearly all came up and I culled them to about 15 plants.

I'll crack this eventually 

I think beansprouts are actually fenugreek...but I could be wrong...