Nutritive Value: Fenugreek is an iron rich green vegetable that can be cultivated in soil as well as in pots. It contain 86 percent water, 6.0 percent carbohydrates, 4.4 percent proteins, 0.9 percent fats and 1.1 percent fibers, 1.5 percent minerals and is rich in vitamins A and C, calcium, potassium, phosphorus, magnesium, sulphur and iron.
Soil and Climate: Fenugreek can grow from heavy to medium black soil with good drainage. Fenugreek is a cool season crop but due to the wide adaptability it can also be grown under warm climates.
Important Varieties: Kasuri Selection, Pusa early bunching, Methi No. 47 are popular varieties of fenugreek.
Planting and Irrigation: Fenugreek can be sown in June-July in the rainy season and in September-October in the winter season. However, protected cultivation of fenugreek can be done throughout the year. Seeds are broadcasted over the soil bed prepared by mixing sufficiently well decomposed manure (1 part manure with 10 parts of soil for filling pots and crates) and gently mixed with soil. Seeds can also be sown in shallow open furrows 15 cm apart. Seeds germinate 7 to 10 days after sowing. For an area of 10 m 250 g of seed are required. For tender leaves, irrigate vegetables after 4 to 6 days (of what?) and each cutting of the vegetable should be followed by light irrigation.
Plant Protection: Aphids and leaf miner are the major insect pests of fenugreek that can be controlled by mixing neem cake in soil at the time of seed sowing and if an attack is observed on the vegetable undertake sprayed with neem cake extract.
Harvesting: Fenugreek can be harvested 30 to 35 days after sowing. It can be harvested by directly uprooting the plants or by cutting the plants at ground level or cutting only leaf branches and allowing the same plant to produce successive crops. However, the vegetable must be harvested before flowering to avoid over maturing.