Cultivated and used variety in India. Here are its key characteristics and uses:Characteristics:1. Leafy greens with trifoliate leaves2. White or yellow flowers3. Long, thin pods containing 10-20 seeds4. Strong, earthy aroma5. Bitter, slightly sweet tasteCulinary Uses:1. Leaves (methi): Used in curries, stews, and sabzis2. Seeds: Used whole or ground in curries, stews, and baked goods3. Sprouts: Used in salads and sandwichesRegional Varieties:1. Kasoori methi (Punjab): Dried fenugreek leaves used in curries2. Methi saag (Bengal): Fresh fenugreek leaves used in stir-fries3. Hyderabadi methi (Telangana): Fenugreek seeds used in biryaniHealth Benefits:1. Lowers blood sugar and cholesterol2. Aids digestion and bowel health3. Supports lactation in nursing mothers4. May alleviate menopausal symptomsAyurvedic Medicine:1. Digestive issues: Used to treat bloating, gas, and indigestion2. Diabetes: Used to lower blood sugar levels3. Respiratory issues: Used to treat bronchitis, asthmaCultivation:1. Easy to grow in well-drained soil2. Prefers full sun and warm temperatures3. Sow seeds directly in spring or fallIndian Recipes:1. Methi chicken2. Palak paneer with methi3. Methi thepla (flatbread)4. Kasoori methi biryaniStorage:1. Store seeds in airtight containers2. Keep leaves fresh in refrigerated conditions3. Freeze or dry leaves for longer storageFun Facts:1. Fenugreek is a natural galactagogue, increasing milk production in nursing mothers.2. In Ayurvedic medicine, fenugreek is considered a tridoshic herb, balancing all three doshas.3. Indian fenugreek is exported worldwide for its medicinal and culinary uses.
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