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Fenugreek is used as an herb (dried or fresh leaves),spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). sotolon is the chemical responsible for fenugreek’s distinctive sweet smell.cuboid -shaped, yellow- to amber-colored fenugreek seeds are frequently encountered in the cuisins of the Indian subcontinent, used both whole and powdered in the preparation of pickals, vegetable dishes, daals, and spice mixes such as panch phoron and samber powder. They are often roasted to reduce bitterness and enhance flavour.
1.Use Seedling trays and cocopeat for better germination rate.
2.Plant in a sunny location. Vegetables need at least 6 hours of direct sunlight per day. The more sunlight they receive, the greater the harvest and the better the taste.
3.Plant in good soil. Plants’ roots penetrate soft soil easily, so you need nice loamy soil. Enriching your soil with compost provides needed nutrients. Proper drainage will ensure that water neither collects on top nor drains away too quickly.
4.Space your crops properly. Plants set too close together compete for sunlight, water, and nutrition and fail to mature. Pay attention to the spacing guidance with plant tabs.