Celtic magic plant - and also delicious in the kitchen
Useful information: Fenugreek, also known as Greek hay, has been cultivated as a food, medicinal and spice plant for around 5000 years. Already the Celts revered the plant as a magic plant and a symbol of vitality. Flowering occurs between June and July. Fenugreek was already used as a medicinal plant in ancient times. It is rich in valuable minerals and enzymes. The high iron and calcium content is said to be particularly health-promoting. Hildegard von Bingen already knew about the healing effect and also described fenugreek as appetizing. Tea: Mix 1-2 teaspoons of crushed seeds with 1 cup of cold water, briefly heat and strain. One cup a day, taken in small sips, is sufficient. The tea is also generally recommended for rinsing the oral cavity in case of gingivitis, toothache and periodontal disease. In the kitchen: All parts of the fenugreek plant can be used in the kitchen. However, you should only use the very intensively tasting seeds sparingly. When the seeds are roasted the bitter taste disappears. The seeds are best suited for spice mixtures. It is not for nothing that fenugreek is an essential ingredient in various Indian curry mixtures. The leaves can also be harvested from September, dried and used as a spice for soups, stews, for baking bread and for cheese dishes.
Natural location: Fenugreek is originally from Persia. However, it has been cultivated in India, Egypt and the Arabian Peninsula for thousands of years.
Successful cultivation: Pre-breeding is not necessary with fenugreek. It is best to sow directly outdoors between April and June. To do this, pull rows about 20 centimeters apart in the planting bed and place the seeds about one centimeter deep in the soil at this distance. Keep the substrate evenly moist but not wet until germination. You should also protect the seed area from predatory birds. After a week or two, the first seedlings should appear.
The best location: Fenugreek prefers a sunny, dry and sheltered site. The soil should be loamy and also rather dry.
Optimal care: You can also keep fenugreek in a bucket. Then the planter should be deep, because the plant forms far-reaching taproots. Harvest: The seedlings, known as sprouts, can be harvested just a few days after the seed has emerged and eaten raw or as a vegetable. You can use the leaves after about six weeks and the seeds after twelve weeks (between August and September).