I've bought too many fenugreek leaves. What is the best way to keep them? Should I freexe the leaves & stems (seperately?) or dry them in a lightlt warmed oven? They seem to be a bit 'fleshier' than curry leaves, which, I find. freeze well.

Since these leaves appear to be somewhat perishable I would greatly appreciate an answer as quick as you like!

Regards,

Martin

Sorry I do not have the answer to the original question but it did start me thinking and I wondered ........ I've never seen fenugreek leaves in the shops but have seen them in recipes. Can a fenugreek plant be grown at home in the UK midlands and the leaves harvested from the plants?

Hello Martin

I was out all morning, so didn't see this until now.

Fenugreek leaves dry very well in summer, I do this in my hot conservatory all the time. I buy a box of leaf bunches at a time, so I have enough dry ones for the whole year and a few extra for gifts. Dried methi leaves retain their flavour well.

I am not sure about the effect of oven drying on flavour, have never done it. But, you can clean, wash and gently fry them in a tsp. of oil, then freeze in portions, in something like an ice cube tray. Then use as and when you need them.

Hello Sativum,

I'm afraid I don't have the answer to your question but I;d suggest asking The British Herb Society (www.herbsociety.org.uk) or The Royal Horticultural Society though you may nedd to be a member.

Regards,

Martin

Hi Mamta,

Thanks for your reply. I decided to freeze the leaves as they were starting to go a bit limp. I didn't wash them first but may thaw them, wash them and coarsely chop them before freezing them in ice cubes, which I may add, I do for surplus fresh chopped ginger and surplus coconut milk.

Regards,

Martin

Goodness! I've never seen fresh fenugreek leaves in my life!

I use dried fenugreek leaves quite a lot.

I'm impressed that anyone has managed to grow these.

Phil

where can one buy these leaves wether they be fresh or dried please,I found a recipe for oven baked chicken and these leaves are in this recipe many thankls

Most Indian grocers will sell them. They are called Kasuri Methi. If you ask the shop keeper for dry methi leaves, he/she should be able to help. Some Waitrose and Tescos stock them too in their Asian section. 100 gm. should be around/under ?1.00.

Alternatively, get them on line.

I'm finding that I can get fresh fenugreek leaves quite easily. I live near to a small/medium city so I guess that similar places have them available too. Locally my Nepalese grocer can supply them, as can my Halal grocers.

So. they come in bunches of fresh leaves & stalks, normally too much to use in one go. They are quite fleshy, despite which I freeze my surplus. You don't get a great texture out of these but I find you do get a decent flavour.

Hope this helps,

Martin

I have dried fenugreek leaves in a pan on the stovetop over v low heat, and also in an oven at 200C. The flavour is largely lost in oven-drying them, but retained when you do this over the stove.