Herb · Leafy herb
Fenugreek (Methi)
Trigonella foenum-graecumA fast, easygoing legume grown for its aromatic, slightly bitter leaves as much as its spicy seeds. It germinates readily in warm soil and is ready to cut within weeks, making it one of the quickest herbs to bring to the table. The one rule: keep cutting regularly and it keeps sending up fresh growth.
Sow depth
½ in
Spacing
2 in · rows 8 in
Sun
Full sun
Germination
4–7 days
Time to harvest
20–30 days
Difficulty
Easy
When to sow fenugreek (methi)
- Sow from around your last expected frost until about 6 weeks before the first expected autumn frost.
Direct sow only — fenugreek grows fast and resents transplanting.Sow once frost risk has passed and the soil has started to warm.Scatter thickly along shallow drills; thin as leaves crowd each other.
Keep soil evenly moist — drying out toughens the leaves and slows regrowth.Sow a fresh batch every couple of weeks for a steady supply of tender leaves.Weed young rows carefully; seedlings are shallow-rooted and easily disturbed.
Cut leafy tops with scissors once plants reach 6–8 in.Leave the lower stem intact and it will regrow for a second cutting.Let a few plants flower and dry fully if you want to save fenugreek seed.
Companion plants
As a legume, fenugreek fixes nitrogen in the soil, giving a quiet boost to hungry leafy neighbors like spinach and basil.
Watch out for
Aphids — Cluster on new growth and undersides of leaves in mild weather. Rinse off with a strong water jet or introduce ladybirds.Charcoal rot — A fungal disease that thrives in hot, dry soil late in the season. Keep watering consistent and avoid drought stress.