Step-by-Step Growing Guide
Fenugreek (Trigonella foenum-graecum) is an annual legume that fixes nitrogen and produces both edible leaves (used as a vegetable in South Asian cooking) and aromatic seeds (a key spice). It prefers well-drained, moderately fertile soil with a pH of 6.0–7.0. Direct sow seeds 1/2 inch deep in early spring or fall when temperatures are 50–85°F — fenugreek does not transplant well due to its taproot. Space 2–3 inches apart for leaf crops, 6 inches for seed production. Water moderately during establishment; reduce once plants are established, as fenugreek tolerates drought well. Inoculate seed with a clover or alfalfa Rhizobium inoculant for nitrogen fixation. No nitrogen fertilizer is needed. For leaf production (methi), make successive sowings every 3 weeks for continuous harvest. Plants reach 24 inches with small white flowers that develop into long, slender pods containing 10–20 seeds each.