About Fresh Fenugreek
Fresh fenugreek (Trigonella foenum-graecum) is a leafy herb with small, clover-like leaves. Its distinctive bitter-sweet flavor is essential to several Persian dishes, particularly when served raw as part of sabzi khordan.
Characteristics
- •Leaves: Small, three-part clover shape
- •Stems: Thin, tender when young
- •Aroma: Distinctive maple-like scent
Fresh vs Dried
| Fresh | Dried |
|---|---|
| Milder, more vegetal | Concentrated, more bitter |
| Used raw or lightly cooked | Always cooked |
| Seasonal availability | Year-round |
| Delicate texture | Crumbly |
Culinary Uses
Sabzi Khordan
A key herb in the traditional herb plate served with Persian meals. Eaten raw with bread and cheese.
Kuku Sabzi
Chopped into this herb-packed frittata along with parsley, cilantro, and other greens.
Regional Stews
Some regional recipes call for fresh fenugreek rather than dried, particularly in northern Iran.
Preparation
- •Wash thoroughly: Can be sandy
- •Remove thick stems: Use leaves and tender stems only
- •Chop finely: For cooking
- •Leave whole: For sabzi khordan
Growing Your Own
Fenugreek is easy to grow:
- •Sow seeds directly in soil
- •Harvest young leaves in 3-4 weeks
- •Cut and come again crop
- •Grows in pots on windowsills
Finding Fresh Fenugreek
- •Persian and Indian grocery stores
- •Farmers markets (sometimes)
- •Easy to grow from seeds
Storage
Wrap in damp paper towel, store in plastic bag in refrigerator. Use within 4-5 days. Does not freeze well fresh.