Let food be thy medicine and medicine be thy food.  -Hippocrates

Fenugreek, known as methi in Hindi, is an important flavouring ingredient in Indian cuisine. It’s used as a herb (fresh leaves), spice (seeds or dried leaves), and vegetable (sprouts). It has a very distinctive, slightly bitter taste (acquired if you ask me) and is best known for its therapeutic properties. I grew up hearing all about its medicinal and nutritional benefits and now, digging around on the internet, I see that my parents knew well. 

Continue reading “sprouting and growing fenugreek (methi) & a recipe for gujarati methi roti” →