Fenugreek

Short description of the species

Botanical name

Fenugreek

Latin name

Trigonella foenum-graecum

Family

Fabaceae

Origin

Mediterranean, India

Crop classification

spicy and aromatic plants

Exposure

full sun

Frost resistance

Heat-loving/annual

Optimal growth temperature

10 – 25°C

Water requirement

Moderately drought tolerant, requires moisture during germination and initial growth

Soil requirement

Loamy to loamy-sandy

Soil pH

6,0–7,0

Edible part

Semen foeni-graeci (Fenugreek seeds), Herba foeni-graeci (Fenugreek herb)

lightbulb

Interesting

The plant is also used as a raw material for the production of various hormonal and therapeutic drugs.

accessibility

Usage

seeds as a spice in curries, masalas, ingredients for sambars and other dishes where they add a slightly bitter taste, fresh or dried leaves as a vegetable or spice in Indian cuisine, for example, whether in curries, soups or as a seasoning

Inclusion in the sowing process and fertilization requirements 

It is an annual herb. After the seeds ripen, the plant dies and it is necessary to sow it again in the next season. 

Track: III. 

Suitable pre-crops: cereals, cabbage plants, grasslands 

Fertilization: As a legume, fenugreek has the ability to fix atmospheric nitrogen with the help of symbiotic bacteria in the root tubers. Therefore, a high dose of nitrogen is not recommended. 

Varieties: There are several varieties of fenugreek that have been bred based on different requirements, such as high yield, disease resistance, or suitability for specific climatic conditions. On our market, fenugreek is a comparatively less well-known crop in terms of cultivation. Most seeds available in general stores or gardening stores are offered without specifying specific varieties. We offer organic seeds for growing sprouts and microgreens plants. 

Agrotechnics of cultivation - Direct sowing is carried out in the spring, when there is no longer a threat of frost. 

Agro-technique of cultivation - bed method (directly into the soil)

Harvest and storage: 

Drug: Semen foeni-graeci (fennel seed), Herba foeni-graeci (fennel root) They are collected, depending on the purpose of cultivation: 1, gorse (green matter), about 20-25 days after sowing, when the plants reach a height of about 10-15 cm, multiple harvesting of green leaves can be done 2, seeds when the plant matures, which is usually 90-100 days after sowing 

Uses: seeds as a spice in curries, masalas, ingredients for sambars and other dishes, where they add a mildly bitter taste, fresh or dried leaves as a vegetable or spice for example in Indian cuisine, either in curries, soups or as a seasoning 

Impact on human health: 

Ingredients: flavonoids, alkaloids (e.g. trigonelline), steroidal saponins (e.g. diosgenin), tannins and phenolic compounds, vitamins, mucilage, proteins, fats 

Phytotherapeutic groups: hypoglycemic, hypolipemic, antiphlogistic, mucolytic, hepatoprotective, lactagogue

Diseases and pests: Among the most common diseases are: fall of key plants, leaf spot, powdery mildew and root rot. Among pests, aphids, whiteflies, mites, caterpillars and larvae can attack it.