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Ancient civilizations cultivated fenugreek. The discovery of fenugreek seeds dating back to 4000 BC in present-day Iraq supports this theory. Fenugreek seeds were also discovered in the tomb of Egyptian pharaoh Tutankhamen, while the Roman senator and historian Cato the Elder made note of fenugreek’s use as food for cattle. Romans also used fenugreek as an ingredient for flavoring wine. Historian Titus Flavius Josephus noted that fenugreek was grown as a staple food in Galilee in the 1st AD.

Classification Information:
Kingdom: Plantae
Order: Fabales 
Family: Fabaceae
Genus: Trigonella
Species: T. foenum-graecum
Binomial Name: Trigonella foenum-graecum

Fenugreek Trivia

  • The Mishnah, a compendium of Jewish Oral Law published in the 2nd century, mentions fenugreek, which is known by its Hebrew name tiltan.
  • Fenugreek got its name from the Latin faenugraecum, faenum Graecum, which means Greek hay.
  • Roasted fenugreek seeds are a substitute for coffee.
  • Fenugreek is an embalming plant in ancient Egypt

Fenugreek Buying Guide

Both fresh and dried fenugreek leaves are sold in the market or grocery, the same with processed fenugreek products, which come in plastic packs or plastic bottles. However, bottled fenugreek seeds could be located in a particular line or aisle in the grocery, whereas the produce section holds fresh fenugreek leaves for sale.

Fenugreek Production & Farming in Texas

According to the research of Alexander D. Pavlista and Dipak K. Santra entitled Planting and harvest dates, and irrigation on fenugreek in the semi-arid high plains of the USA which was published in Industrial Crops and Products in 2016, fenugreek is not grown in the United States and part of the research is to see if planting in the US High Plains will yield positive results. But according to the book Herbs: An Indexed Bibliography, “fenugreek is widely grown today in the Mediterranean countries, Argentina, France, India, North Africa, and the United States.”

Fenugreek can be cultivated in either the tropics or in temperate regions. It can tolerate frost and freezing weather. It will survive moderate to low rainfall; places considered as heavy rainfall areas are not suitable for the fenugreek. It is not too picky when it comes to the soil but it is best to use soil loaded with clay and loam with a pH range of 6.0 to 7.0.


Most of the problems of fenugreek when it comes to pests and other threats can be remedied through diligent care and the use of organic and natural solutions. However, the use of one specific fungicide is recommended to address this serious problem. 

  • Carbendazim – This is a systemic, broad-spectrum benzimidazole fungicide. Use this on fenugreek to fight root rot.


India is the largest producer of fenugreek. In 2012, India had nearly 94,000 hectares of land for fenugreek, and it will require approximately 122,000 tonnes of seeds to cover the entire area. India is also the top consumer of fenugreek seeds. The majority of India’s production of fenugreek comes from Rajasthan. The other places supplying fenugreek in India are Madhya Pradesh, Gujarat, Uttar Pradesh, Maharashtra, and Punjab.

Saudi Arabia, Japan, Sri Lanka, Korea, and the UK are the major importers of fenugreek.


The packaging of fenugreek varies depending on the item you are buying. Ground or powdered fenugreek is sold in small bottles. If you already have a bottle and you need a refill, you can buy powdered or ground fenugreek sold in sealed polythene bags or zip lock bags. Fenugreek seeds are sold in plastic bottles. At first glance, it would appear like coffee because of the size and color of the seeds. 

As for the fresh leaves, these are sold in the market piled in heaps, usually tied in a bundle like a bouquet. Some vendors use old newspaper to wrap fenugreek leaves bought by customers.

Enjoying Fenugreek

You eat fenugreek as a herb in the form of either dried leaves or fresh leaves since this is used to flavor cooking. You can also have fenugreek as an ingredient in the dish since you can cook and eat the leaves and sprouts. When eating fenugreek, you will notice the scent similar to maple syrup. Because of this, fenugreek is often used in baked goods, chutneys, and confections. Sometimes, fenugreek is also used to produce an imitation of maple syrup.


There are two options in storing fenugreek: refrigerating fresh leaves or drying leaves and turning them into powder before storage.

Drying fenugreek leaves and turning it into powder – Make sure the fenugreek leaves are clean. Chop the leaves finely before spreading these on a clean cotton cloth over a tray. Use another clean thin cloth to cover the leaves and set the tray somewhere it has direct exposure to sunlight. When the leaves turn brittle, use your hands to break it apart and turn it into a coarse powder. Store this in a clean, dry container with a lid. You can use this for six months. 

Refrigerating fenugreek leaves – Chop the leaves and put these in an aluminum foil or kitchen foil. Fold the foil and put it in a Ziploc bag before putting it in the refrigerator. You can also simply store cut leaves in an airtight container and then put it inside the refrigerator. With this method, your fenugreek is good for three to four days. Wrap it in a newspaper instead and it will last for 7 days.


Fenugreek is most prominent in Indian cuisine. In India, fenugreek is used in pickles and vegetable dishes. It is often mixed with other spices to create a particular spice mix, examples include the Indian five-spice blend known as panch phoron and the sambar powder. The Indian soup known as dal features the flavor of fenugreek. The fresh leaves of fenugreek are often used for curry dishes. It is important to note that fenugreek is naturally bitter and roasting softens this particular flavor signature of the fenugreek.


Fenugreek is nutritious. It is high in proteins, ascorbic acid, niacin, and potassium.

  • Calcium: 176.00mg 
  • Iron: 33.53mg
  • Sodium: 67mg
  • Potassium: 770mg

Nutritional Benefits:

Eating fenugreek helps in preventing constipation and alleviates indigestion, and because fenugreek is carminative, it helps relieve flatulence. It also improves the condition of the liver and spleen and stimulates the appetite. As a demulcent, fenugreek helps relieve inflammation or irritation. It is used to treat a wide array of health problems including bronchitis, fevers, sore throats, wounds swollen glands, skin irritations, and ulcers. Fenugreek is a proven treatment when it comes to diabetes, hyperglycemia (thyroxine-induced type), and hypercholesterolemia.

When Are Fenugreek in Season in Texas?

To find out when Fenugreek are in season in Texas, please check the seasonal chart below. Why is this important? We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost that is concealed from the consumer’s eye. One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. Check other fruit and veg that’s in season in Texas now.



  • Serving Size: 1 Serving
  • Calories: 90.4 5%
  • Carbs: 16.3g 5%
  • Sugar: 0g 0%
  • Fiber: 6.9g 28%
  • Protein: 6.4g 13%
  • Fat: 1.8g 3%
  • Saturated Fat: 0.4g 2%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 18.8mg 1%
  • Vitamin C 0.8mg 1%
  • Vitamin A 16.8IU 0%
  • Calcium 49.3mg 5%
  • Iron 9.4mg 52%
  • Potassium 216mg 6%
  • Riboflavin 0.1mg 6%
  • Vitamin B6 0.2mg 8%
  • Phosphorus 82.9mg 8%
  • Folate 16mcg 4%
  • Magnesium 53.5mg 13%
  • Phosphorus 82.9mg 8%
  • Zinc 0.7mg 5%


When are Fenugreek in season in Texas?

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec

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