Growing of Fenugreek....................
The cultivation of fenugreek
Site: Fenugreek is grown in most soils, but prefer rich, well drained soil in a sunny open position.
Propagation: Grow in fenugreek seeds in the spring. The seed germinates easily.The plants tend to ensuring as small and thin enough to plant seeds at a reasonable harvest.
Growing: Thin plants to 4 inches apart. They can be difficult to transplant. Small plants can be grown indoors.
Harvesting: When harvesting the seeds, choose the sickle-shaped pods individually as they begin to brown. Dry them by spreading them on newspaper or paper bags. When the pods are completely dry up so they release the seeds.
Culinary uses: Fenugreek is extensively used in Indian cuisine and is known as "methi" Indians like the fresh leaves which are eaten as a tasty vegetable and prepared like spinach, and sometimes found in Indian yeast bread.
The seed is used in curries and chutneys. Fry to develop the flavor before grinding. (overheating the seeds turn red and bitter.) The seeds can also be injected and used as a winter herb salad (ready in 4 to 6 days). The longer the shoots grow, the less curry flavor.
Toss germinated seeds, leaves in salads. If funegreek 8 inches tall, eaten raw or cooked vegetables or curr aa.
Site: Fenugreek is grown in most soils, but prefer rich, well drained soil in a sunny open position.
Propagation: Grow in fenugreek seeds in the spring. The seed germinates easily.The plants tend to ensuring as small and thin enough to plant seeds at a reasonable harvest.
Growing: Thin plants to 4 inches apart. They can be difficult to transplant. Small plants can be grown indoors.
Harvesting: When harvesting the seeds, choose the sickle-shaped pods individually as they begin to brown. Dry them by spreading them on newspaper or paper bags. When the pods are completely dry up so they release the seeds.
Culinary uses: Fenugreek is extensively used in Indian cuisine and is known as "methi" Indians like the fresh leaves which are eaten as a tasty vegetable and prepared like spinach, and sometimes found in Indian yeast bread.
The seed is used in curries and chutneys. Fry to develop the flavor before grinding. (overheating the seeds turn red and bitter.) The seeds can also be injected and used as a winter herb salad (ready in 4 to 6 days). The longer the shoots grow, the less curry flavor.
Toss germinated seeds, leaves in salads. If funegreek 8 inches tall, eaten raw or cooked vegetables or curr aa.
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