Fenugreek Leaves

Fenugreek leaves, or Methi, have a slightly sweet, nutty flavour with a grassy aroma reminiscent of fenugreek seeds. Popular in Indian, Persian and Middle Eastern cuisines, the leaves are used to add a sweet depth to curry. They provide vital flavour to Sabzi Ghormeh and can also be used to garnish dishes. In India, they are sometimes added to chai to add further flavour and aroma to the drink.

Fenugreek leaves are great to use instead of fresh coriander in curries like Chicken Makhani, Chicken Methi and Vindaloo. Enjoy in spiced bread with stews, masalas and dips. Try sprinkling over a Madras curry or wherever you would add fresh coriander. The leaves also work well with cooked rice, spinach, potatoes and even omelettes!

Fenugreek leaves are rich in vitamins and minerals, including vitamin C, iron, and potassium. Supposed health benefits include helping to regulate blood sugar levels and reducing inflammation, hence their popular use in traditional medicine for thousands of years.

They’re known to be a good source of dietary fibre, which can help promote digestive health and reduce the risk of heart disease, as well as being rich in antioxidants, which help protect the body against oxidative stress and may reduce the risk of chronic diseases like cancer and heart disease. They’re even believed to help stimulate hair growth!

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