Fenugreek leaves, also called methi, are the leaves of the plant Trigonella foenum-graecum. The fenugreek plant is native to western Asia and southeastern Europe and has long culinary history.
Fenugreek leaves are an important flavouring in Indian cookery, often used in conjunction with green vegetables such as spinach or beet greens, to add their enlivening, characteristic bitter taste.
Fenugreek leaves are also traditionally used in dals, stuffed breads or cooked with starchy vegetables, again valued for their ability to lift a dish. Dried fenugreek leaves have a powerful flavour and, though used in far smaller quantities, are a useful and convenient substitute for fresh fenugreek leaves.
Use fenugreek leaves to flavour the classic Iranian dish, Khoresht Ghormeh Sabzi, an aromatic lamb and herb stew.
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