Topic: My methi plant

[Gezh]

Hi all.

I've been growing a couple of methi (fenugreek) plants on my kitchen window sill since spring. The plants are now looking quite healthy... about a foot high, with lots of green leaves about the size of a 5p piece.

I really want to try some recipes using fresh leaves. I don't really see the point in drying them... I have a box of methi in the spice cupboard, and these won't be any better than that I don't suppose.

So my questions are:

1) When are the fresh leaves ready to be used? Any reason why I shouldn't use them yet?

2) If anyone has any recipes, or experiences, using the fresh leaves, I would love to hear about it. I'm thinking of methi gosht, chicken methi etc.

Thanks.

[976bar]

Hi Gezh,

I would say like most other green leafed plants, when the leaves turn a darker shade of green they would probably be mature enough to pick and give the flavour you would expect.

I'll be interested to see how you're dishes turn out using fresh Methi Leaves

[George]

I've been growing a couple of methi (fenugreek) plants on my kitchen window sill since spring.

Do they smell of anything much at all? Mine didn't and I ended up wondering if I'd been sold the wrong variety of seeds. My growing experiment was a total waste of time. Fresh parsley, thyme and other herbs give off a pleasant aroma so I'd expected fenugreek to do so, as well.

[Secret Santa]

Do they smell of anything much at all? Mine didn't and I ended up wondering if I'd been sold the wrong variety of seeds.

George, they only get that aroma when they've been dried.

[billycat]

George,,

Fresh methi smells if anything like a garden privet,its only when you cook it! it gives off its aroma .

Try frying some chicken breast in oil with garlic add a desert spoon of spice mix, any will do ,then add a few ladles of base i always use Ca,s , cook it down till it is right consistency for your liking then add a good bunch of fresh methi not using the bottom stalks as they are to woody , and simmer till chicken is cooked. this dish turns out so tasty .

this is one of those dishes that really is at its best the next morning

[Gezh]

Thanks guys.

Billycat, I've checked out some other recipes, and it really does sound as simple as that... similar to making a saag with spinach. I'll try it tomorrow perhaps.

I'm just not sure quite when the leaves are ready, but judging from the photos I can find, they don't really seem to get that much bigger anyway.

[George]

SS and billycat - thanks for the input. If you add fresh leaves to a curry, does it produce a similar taste to the use of dried leaves?

I may have thrown away a useful harvest, by the sound of it. I must try growing some more.

[billycat]

George

Yes to a degree  but  a far more savoury taste, richer if you like,

The difference is you can spread the flavour fuller through out the dish , and bulk it out if you like because of the amount of leaves used and the small amount of spice used you get a green Methi based curry c/w Dried methi .The little amount of dried methi u would use because of its pungency it would be basically your base spiced with dried methi so you wouldn't get the thickness of the sauce or the pleasing colour of the dish but try it George it really is a tasty dish which does give that BIR elusive taste to a point


Ps George i made a little mistake in that recipe above add oil fry garlic then add your chopped fresh methi lightly fry for about 5 mins add chicken then your base sorry about that

Mark