Seeds of Kasuri methi (Trigonella corniculata) — 100 pcs
Kasuri methi from seed
Kasuri methi is the fragrant dried leaf crumbled over butter chicken and stirred into naan dough. It comes from Trigonella corniculata, a separate species from the common fenugreek grown for its seed. This plant is grown mainly for its leaves: it forms a low rosette that can be cut again and again, then sends up bright orange-yellow flowers and short, sickle-shaped pods.
Spacing
rows 20-30 cm, thin to about 5 cm
Leaf cuts
4-8 per crop reported
Flowering
47-65 days
Seed ripe
150-160 days
Ships from our partner warehouse in India: dispatch within 1 business day, delivery in 7-21 business days. Shipping €6.90, free from €69. See delivery details and the refund and return policy.
How to sow
- Sow direct in rows 20-30 cm apart and thin to about 5 cm after three weeks.
- It is a cool-season crop: in Indian trials, sowing in early October gave the best results among sowings made between October and January.
- A sunny bed with neutral to slightly alkaline soil suits it.
Growing in Europe
In Europe sow in spring once the soil is workable, or in late summer for an autumn crop, and keep the bed evenly moist. Cut the leaves regularly, leaving the base to regrow; growers report four to eight cuts from one sowing. Dry the leaves in the shade to keep their colour and scent. Seed takes longer than in common fenugreek, about 150-160 days.
Questions
Is kasuri methi the same as fenugreek?
It is a different species. Kasuri methi is Trigonella corniculata; common fenugreek is Trigonella foenum-graecum.
How many times can I cut kasuri methi?
Usually four to eight times from one sowing, if you leave the base to regrow.
How do I make dried kasuri methi?
Dry the cut leaves in shade until crisp, then crumble and store them airtight.