• Methi seeds – heirloom, non-GMO fenugreek from Inherited Seeds
  • Methi, known as Vendhaya Keerai in Tamil
1 2

Fenugreek / Methi

Fenugreek / Methi

$3.95 USD
$4.29 USD $3.95 USD
Sale Sold out
Shipping calculated at checkout.

Fenugreek (Methi) · Heirloom · Open-Pollinated · Naturally Grown · Non-GMO · Traditional to India

Fresh Methi is one of the great joys of an Indian kitchen garden, and one of the fastest. These heirloom fenugreek seeds sprout in days and give you fragrant, gently bitter leaves in just 3–4 weeks for aloo methi, methi thepla and methi malai matar. Grow them as microgreens on a windowsill, cut leaves in the garden, or let plants mature for your own spice seeds. Our seed is grown in the US Midwest.

Why Grow Methi?

  • Fresh leaves ready in just 3–4 weeks
  • One plant, three harvests: microgreens, leaves and seed
  • Fragrant, authentic flavor you can't buy dried
  • Grows indoors on a windowsill or in the garden
  • Seed grown in the US Midwest

Plant Profile

Botanical Name: Trigonella foenum-graecum

Common Name: Methi, Fenugreek

Type: Heirloom, open-pollinated

Crop: Leafy herb and seed spice

Leaf Color: Light to medium green, small and clover-like

Plant Habit: Upright, 1–2 ft

Season: Cool to mild season, spring and fall

Sun: Full sun to partial shade

Days to Harvest: 20–30 days for leaves; 90–120 days for seed

Sowing Depth: 1/4 in.

Germination: 3–7 days at 60–80°F soil

Harvest: Cut leafy stems at 4–6 in., or pull whole young plants

Garden Use: Containers, raised beds, windowsills, microgreen trays

Culinary & Traditional Uses

Fresh methi leaves have a fragrant, gently bitter flavor that mellows when cooked with potatoes, cream or lentils.

  • Aloo Methi: potatoes stir-fried with fresh methi and garlic
  • Methi Thepla and Paratha: soft, spiced flatbreads
  • Methi Malai Matar: methi and peas in a creamy cashew sauce
  • Methi Dal and Vendhaya Keerai Kootu
  • Kasuri Methi: dry leaves in the shade and crumble into curries
  • Seeds for tadka, pickles, sambar powder and sprouts

How to Grow

Methi grows fast and prefers mild weather. Sow every 2–3 weeks for a steady supply of fresh leaves.

  1. Soak seeds for 6–8 hours to speed germination.
  2. Sow outdoors after your last frost date in spring, and again in late summer for fall. Indoors, sow any time.
  3. Scatter seeds 1/2 in. apart in loose, well-drained soil and cover with 1/4 in. of soil.
  4. Keep soil lightly moist; seedlings appear in 3–7 days.
  5. For microgreens, harvest at 10–14 days. For leaves, cut stems at 4–6 in. tall.
  6. For seed, let plants flower and pods dry to tan, then thresh and store seeds dry.

What NOT To Do

  • Don't sow in peak summer heat; plants bolt quickly
  • Don't overwater; methi dislikes soggy soil
  • Don't transplant; sow directly where it will grow
  • Don't let leaves get too old; they turn bitter once flowers appear

Regional & International Names

  • Hindi: Methi (मेथी)
  • Tamil: Vendhaya Keerai, Vendhayam (வெந்தயக் கீரை)
  • Telugu: Menthi Kura (మెంతి కూర)
  • Kannada: Menthya Soppu (ಮೆಂತ್ಯ ಸೊಪ್ಪು)
  • Malayalam: Uluva (ഉലുവ)
  • Marathi: Methi (मेथी)
  • Gujarati: Methi (મેથી)
  • Bengali: Methi Shaak (মেথি শাক)
  • Arabic: Hilba (حلبة)
  • English: Fenugreek

FAQ

Can I grow methi indoors?
Yes. A shallow tray or pot on a sunny windowsill gives microgreens in 10–14 days and leaves in 3–4 weeks.

How do I make kasuri methi?
Dry fresh leaves in the shade for a few days until crisp, then crumble and store in an airtight jar.

Will it regrow after cutting?
Cut stems leave a few side shoots, but most growers simply re-sow every 2–3 weeks for the best leaves.

View full details