I did the sprouting thing with methi to try methi sprouts salad last month and found that the salad was very bitter for my taste. I planted the leftover methi sprouts in a container. (Sprinkled the sprouts on soil and covered them loosely with soil.) Watered them daily and kept the container in direct sunlight. After a month, they are now at this size, growing healthy and in a beautiful shade of green. So pretty to look at.
I’ve plans to plant mint, coriander,tomato and peas. So what are you planning to grow this spring/summer?
Wow! The methi looks lovely. I am actually planning to grow some tomatoes this summer. Since I live in an apartment they would have to be potted plants. Any tips would be welcome, as this is my maiden venture into gardening by the windowsill!
Indira replies:
Plenty of sunshine and watering atleast once for every two to three days, that’ll do the trick Mayar.:)
Comment by mayar — April 23, 2006 @ 12:17 pm
Looks really pretty, Indira. I have already started on cilantro and basil (the herb kind, not the holy kind) was planning on tomatoes but not sure now, because of upcoming trip to india.
Indira replies:
Vijay planted the coriander seeds yesterday, Vee. In 2 to 3 weeks, basil will appear in local farmer market for planting. We are waiting for that.
Last summer because of India trip, I lost basil and chilli pepper plants.:)
Comment by Vee — April 23, 2006 @ 12:36 pm
Oooh–methi! They are really pretty little plants!
I am going to grow my culinary herbs again this year: cilantro, thyme, rosemary, parsley, chives–the chives are getting ready to bloom, in fact–oregano, and of course, several kinds of basil. I also want to put in a couple of cherry tomato plants, some lettuces and and maybe a chile plant or two or three.
Where did you get methi seeds? Were they meant for sprouting, and you got them at a food store?
Indira replies:
I remember you growing tomatilla last summer, Barbara. My comment on that post was my first and that’s how I met you. π
Fresh herbs in the garden always a good idea. I’ve always planted cherry tomatoes and I don’t know why but I like them very much.
Methi seeds are regular methi from Indian store, Barbara. Soaked them in water overnight and hanged them in a cheesecloth by the windowsill, exposed to sunlight for about 3 days for sprouts.
Comment by Barbara — April 23, 2006 @ 1:29 pm
Indira, this post of yours is just in time! Did you sprout the regular methi seeds that we use in cooking? A friend of mine in Illinois would buy methi seedlings and his methi has always been the most flavorful I have ever tasted. Perhaps it had to do with the fact that he didn’t spray his vegetable garden with any pesticides. I hope your methi is just as flavorful, if not more. Do let us know when you cook it!
Indira replies:
Hi Manisha, yes, methi seeds are from Indian grocery, the ones that we use for cooking. Soaked them in water for overnight and did the sprouting thing.
This is my firsttime growing methi and happy to see them thriving.
I’ve plans for this methi :), will post about it here, certainly.
Thanks.
Comment by Manisha — April 23, 2006 @ 3:17 pm
Exactly a week ago, I threw some fenugreek seeds in a planter. Now they are all sprouted and have two leaves each. After seeing your pictures, I think my methi leaves by ready to pick in a month! I was wondering if it will grow back again once we pluck the leaves. Any idea? My mint is growing back after the winter. I have also planted some coriander seeds, and they have started sprouting already. I think that will be it. Not much time with a one year old baby around.
Indira replies:
They are not that kind of plant, I think, RP. Once you pluck leaves, that’s about it.
Corinader and mint, the essentials, what more one need? π
One year old babies are handfuls, aren’t they?:)
Comment by RP — April 23, 2006 @ 9:17 pm
I am growing mint and curry leaves. Never thought of fenugreek but looking at your lovely photo I am going to do that immediately. I have the same question as Manisha. Did you sprouts the seeds? and how?
Indira replies:
aa…curry leaves and mint…that is good.
This is my first time growing methi, Ashwini. They are regular our cooking kind of methi seeds. Soaked them in water for overnight, then did the sprouting thing, by hanging them in a cheesecloth by the windowsill, exposed to sunlight. It took 3 days for them to grow sprouts that long.
Comment by Ashwini — April 23, 2006 @ 9:52 pm
Hey The pictures are so fabulous ! I love growing stuff outside my kitchen, we do have a small balcony outside the kitchen. The edibles that are growing in my kitchen garden are Mint and Ajwain- also there’s the Holy basil. The fragrant ones are Mogra and Jasmine– It’s wonderful to pluck stuff from the garden and use it in cooking π
Indira replies:
Ajwain… I’ve never tried that before, are they also from seeds or you buy small seedlings?
I can imagine the smell with jasmine and mogra…Your balcony garden sounds wonderful.:)
Comment by nandita — April 23, 2006 @ 11:56 pm
oh how strange, they look a lot like baby clover! I use large fenugreek leaves in a tomato-based great northern bean soup (it’s a mid east dish). Good stuff, man, and very good for women who are nursing young babies…
Indira replies:
They do look like baby clover, with beautiful 3 leaves together. Don’t they?:)
I am going to try this mid-eastern recipe with beans and methi. Just regular seasoning like salt,chiili powder , right? Or does it need any extra special seasoning?
Thanks for the recipe, Leila.
Yes, methi is well known for its beneficial effect on women of childbearing age.
Comment by Leila — April 24, 2006 @ 12:46 am
Iam planning to grow/cultivate the habit of checking your blog everyday unfailingly (which I already do), pick out as many recipes as possible and try to cook all that are within my ability!
chants menthi, menthi, menthi…
Indira replies:
I hope it doesn’t change with seasons. π
Thanks VT.
Comment by Vidyanath Tirumala Penugonda — April 24, 2006 @ 3:43 am
Indira and RP, you are godsends! I jealously read a previous Mahanandi post about a methi curry and thought “In Italy we have no such thing”. But now you say I can grow my own from my fenugreek seeds! Yay! I’ve already got Poblano Pepper, tomatillo, cilantro seedlings, that simply can’t be found in this country as well as chives, mint, basil and rose-scented geranium. Thank you, thank you, thank you!
Indira replies:
Tomatillo, now I am jealous. π I LOVE tomatillas and here they are rarely available.
Rose-scented geranium.. that’s interesting, is it also for cooking purposes? Please, don’t laugh and don’t answer, if it’s not. π
Growing methi from methi seeds or spruts is easy…. give it a try, Susan.
Thanks.
Comment by Susan in Italy — April 24, 2006 @ 8:20 am
Isn’t there just something so…energizing…about watching plants grow?!
We’d hoped to start on our garden this past weekend, but the non-stop rain put the kibosh on that.
We’re planting lots and lots of herbs (several basil plants, just for Matt!), as well as cukes, tomatoes, peppers (of various kinds), and if we can do it, ginger and garlic.
I guess we’ll see…can’t do anything till the rain stops!
Indira replies:
We had also similar kind of weather yesterday, Stephanie. From afternoon, it was non-stop rain. Cold weather also returned, and had to switchon the heat again for yesterday’s night.
Ginger and garlic also… wow, you are going to wardoff the evileye for sure. π
Comment by Stephanie — April 24, 2006 @ 11:32 am
Hi Indira,
Very nice to see tiny methi plants.
I am thinking to grow some plants like “tulasi”,karepaku but i didnt get here.We got “Tulip” it was quite beautiful but it lived only for 45 days.Afterseeing these tiny plants I am going to plan,Indira.
vineela
Indira replies:
I had Tulasi and karepaku also jasmine etc., when we were living in Houston, left them with friends, when we moved to here.
California weather is perfect to grow these type of plants, I think. Try it Vineela, it’s really easy.
Comment by vineela krishna — April 24, 2006 @ 12:27 pm
Hi Indira,
Coming to the lettuce dal,I added greenchillies and redchilli pwd so didnt get any kind of sweet flavor in it,Indira.I think you will agree with my opinion.
Thank You.
Vineela
Indira replies:
I’ve bookmarked your recipe to try, certainly will let you know about my results. Thanks Vineela.
Comment by vineela krishna — April 24, 2006 @ 12:32 pm
Indira, you sure can use rose-scented geranium in cooking. Not a silly question! You can chop the leaves finely and add them to a butter cookie batter, you can make upside-down cakes with scented geranium leaves at the bottom so that once the cake is served, you see the lovely leaves decorating the top, you can infuse it in hot water for tea or lemonade. You evidently can make jams and jellies but I never have. And rose is only one of many many scented geranium types; there’s mint, pineapple, clove, orange etc.
Indira replies:
I don’t remember seeing this herb but I’ll definitely look for it now. Thanks Susan.
Comment by Susan in Italy — April 24, 2006 @ 1:13 pm
Indira–you can use rose geranium in cooking. You can use it to flavor sugar, or as a flavoring in cookies, cakes or other sweets.
The leaves can be chopped and used in compound butters, too, like nasturtium flowers and leaves.
Rose geraniums are not commonly used by cooks, but there are some who -do- use them. Mostly, they are grown for the scent of the leaves, and for use in potpourri and such.
I had forgotten that methi was good for nursing–when I am at the Indian market in Columbus in the next couple of days, I will buy a packet of seeds (I think they will be fresher than what is at the international market here in Athens) and sprout and plant some in my herb boxes, and see what happens.
It is good to love the flavor of foods that are good for us.
Oh–and about tomatillo–it is very easy to grow, and if you want, I can email you, or put a link here to nurseries where you can order plants already started. You can grow it in a pot, or just put it in the ground with some good compost and manure. So long as it has lots of sun and a decent amount of water, it will grow beautifully.
Indira replies:
I never knew these things about genranium until now. Learning new things everyday, Thanks to kind and generous bloggers like you, Barbara.
I’ve been checking the few garden forums for tomatillo seeds. I got it Barbara and thanks again for the offer.
Comment by Barbara — April 24, 2006 @ 2:58 pm
Hi Indira! I’ve planted methi, coriander, mint, oregano in a pot. Watercress in another, to make salad. Shiso leaves for my Japanese cooking. Basilicum and sage for my Italian cooking.My mother is visiting me soon bringing her set of herbs (thyme, rosemary, erba di san pietro, peppermint)
My parents have a cottage and I planted just two days ago 6 rows (2 meters, my legs are still hurting!!!) of organic soy beans (all the family love the simple Japanese snack called “edamame”, that means “soy beans”. You have to harvest them when they are bit unripe and green and then you just boil and serve with salt. You eat just the beans inside. Delicious and healthy, full of protein and very nice to display on a table in a Japanese bowl), sweet corn, potatoes and lots of pumpkins. Then next week it’s the turn of cucumber, melons and watermelons. I’m so happy to be back to Italy. After 5 years in Holland it’s marvellous start again to grow herbs and vegetables. And this late summer I’m making pickles and jams, for sure.
Warm regards. Comidademama-Elena.
Ps I made Murukulu, they turn delicious, but I use a thin trhead, next time I’ll use a bigger size. Anyway they turn nice and crispy. http://www.montag.it/comida/archives/003263.html.
Indira replies:
Italian weather is more suited for gardening, I guess.
That’s lot of gardening you did on last weekend, I am sure you are going to enjoy the bountiful crop in Summer.
I too like edamame, often prepare, consume it, the way you mentioned. We can get frozen edamame from local grocery shops, here. But planting and harvesting your own edemame …wow, I am speechless and very much impressed.
I’ll definitely check your blog for great ideas and for jam and pickle recipes.
Thanks for your lovely comment.
I am glad that you tried and liked the muruku recipe. We also prepare muruku in different sizes and shapes, just like pasta. I just happened to prepare the big coiled version, at that time. Small coils, ribbon like, small round shape … there are too may different types of muruku to name here. So your version is perfectly alright.:)
Comment by comidademama — April 26, 2006 @ 3:33 am
Indira
I am so looking for curry plants (karivepaku)
do you know how I can get, I called a local nursery in VA and asked them they said they have ‘curry leaf’ me drove for 45 min to find out that its an ‘ornamental cury leaf plant’ .
Please advise
Anitha
Comment by reg Curry Leaves — April 26, 2006 @ 4:32 pm
Hi regCurry Leaves. There is an online store which sells curry leaves, Bhatia Nurseries.
I havent bought from them,so cant vouch. But try them. Or If you are living in big cities, try the Indian stores.
Comment by L.G — April 26, 2006 @ 5:53 pm
Thanks for your kind reply, Indira.
I missed an 8 after the 2.
The six rows were 28 meters each! So that0s why my legs are still hurting!
Indira replies:
28 meters, that’s a lot of gardening. Wow!
Comment by comidademama — April 26, 2006 @ 6:09 pm
Hi Indira,
Going thru all these comments on growing baby methi seedlings, I was reminded of how they grow it in Bombay beaches. The seeds are simply soaked overnight and planted in sand rather than soil, and the little shoots and plants come thru in a week’s time (less in hot weather). So you could try to fill a styrofoam carton with sand and use it to grow methi quickly.
Indira replies:
Thanks for the tip, Nirmala. They are really easy to grow, aren’t they?
Comment by Nirmala — April 26, 2006 @ 11:38 pm
Thanks a lot L.G for the reply will try that too
Comment by reg Curry Leaves — April 27, 2006 @ 11:10 am
Hello Indira,
I simply love your Blog.I am from Ongole not very far from Mahanandi.I love the way you take the best of both, I mean the traditional cooking from our lovely small towns and the new ingradients we have here in US.I also love your TELUGU terminology.It feels homely (especially as our family moved out of Ongole )-I guess I am homesick and use your blog as a kind of therapy.Hope you don’t mind .I simply adore your Methi .It reminds me of my garden in Ongole.I also tried your peanut chutney-guess what- that is the chutney I used to eat in the university hostel while I was a PG student in Nagarjuna University .Thanks for the recipe.Looking forward to see more
Padma
Indira replies:
Thanks Padma. I greatly appreciate your nice words about my blog. Coming from a fellow Andhra, that means a lot to me. Looking forward to your input on my blogged recipes. Thanks.
Comment by Padma — April 28, 2006 @ 9:12 am
Indira: I thought of i left a comment here with my question.. but looks like not:(
I have jasmine plant(bought from home depot), have curry leaf plant and a drumstick plant.. all inn pots. Just moved those ones out to deck π and I started my methi seeding and it started germinating (thanks to your blog, inspired me to start).. btw How do you start to grow coriander, i tried doing them, but it digged me all time π and mint too???
Thanks Indira π
Indira replies:
Wow…jasmine, curry leaf and drumstick…I am jealous. π
Methi is easy to grow, let me know how it goes.
Coriander – from coriander seeds (Indian grocery shop), just sprinkle them in soil, lightly cover them with soil and keep them in Sun and water them daily. I’ve planted them yesterday. Definitely will post a picture soon.
Mint… I buy small plants and transfer them to a big planter.
Comment by Karthi Kannan — April 29, 2006 @ 3:06 pm
Hi Indira
Very inspiring work. I have planted tomatoes & pepper. Now I am going to do methi too..
I want to know how do we get seeds for :
curry leaves , jasmine, drumstick , gongura?
can anyone help me out.
Indira replies:
Hi Rajsand, checkout the above comments for links to garden forums, where you can get tips about seeds and how to grow etc.,
Comment by rajsand — May 3, 2006 @ 1:42 pm
[…] Then Green Blog Project came along, and most of us started to work the soil and grow food. Indira showed me that methi can be grown in a pot, and so I sprouted methi seeds and potted them. They are growing very well, some in a pot and some directly in the ground. […]
Pingback by Salt and Pepper. » Blog Archive » Green Blog Project - Fish with baby methi (fenugreek) leaves — June 8, 2006 @ 12:30 pm
Hi Indira,
Your blog had inspired me to make different tasty dishes and now its inspiring me to start gardening,both of which I had never done before.With your cooking tips and recipes,I can vouch that I have become a better cook from a worst one :-(..You wont believe,I never made even tea before marriage.In 6 months time,I have improved so much that my parents cant believe that I am the same girl who never ever entered kitchen no matter how much they coaxed me.I even showed your site to my paernts back in India and they loved ur pics of ponganalu and other recipes. Now after seening ur blossoming methi plants even I am planning to start gardening.Any idea how I can grow karepaku and tulsi in pots??From where can I get seeds (vittanaalu) for these??
Indira replies:
Hi Anu, first of all let me say thank you for your wonderful comments on my blog. I read the comment you left during memorial day weekend on one of my posts. I was busy at that time and couldn’t reply to your comment then. Thanks for your nice words and I am glad that the recipes on my blog are working out for you. I really appreciate your affection towards Mahanandi and thanks for showing it to your parents. I hope they approved of my cooking.:)
If you live in a big city, you could get karepaku and Tulsi from local Indian stores, otherwise, you have to mail order from garden sites. Temples also sell Tulsi plants sometimes. Enquire around.
Hope this helps.
Thanks again and happy browsing.
Comment by Anu — June 13, 2006 @ 11:47 am
Hi
I am looking for seeds of curry neems.
If any info about teh source is highly appreciated. We are in Fremont, Calif.
Thanks
Sundar
Comment by Raj Sundar — August 3, 2006 @ 5:39 pm
Hi,
Your blog background, red, makes it difficult to read. Do you have many ideas for how to use tomatillas? We do roasted salsa, and I have found a couple of interesting ideas. I would love to know if you have any special creations….beyond salsa.
We have 3 very very prolific tomatilla plants this year. What about canning and freezing? We just thought we would give these guys a try and now we are wondering what to do with them….
Thank you.
I am in Minnesota, only a little time until fall sets in.
Comment by Edwina — August 28, 2006 @ 10:06 pm
hi..
aaah i loved reading about all your attempts.. and the methi looks beautiful! i’ve come across your blog before.. now its going in my faves folder..
i have a question about how you grew them.. what kind of soil do you use? where do you buy it from? and is it really expensive to grow plants? (pots/soil/”food” etc) .. i’m @ seattle and i’ve heard theres only a few months of sun in the summer but I’d really love to grow a lot of whats been mentioned here π .. Is it a good idea to just collect some mud from downstairs and put it in a pot? or do i have to buy soil from my local grocery store?
sorry abt the long winded reply :p i’m just sooooooo enticed and want to get started asap!
thanks π
Comment by nila — August 30, 2006 @ 12:40 am
hi dear,
my question is, this is true that having a methi seeds every day, reduce the suger level in your blood. how far itΓΖΓ’β¬Ε‘ΓβΓΒ΄s true.
Comment by shyam — September 15, 2006 @ 1:34 pm
Hi dear i have a Q
do we have to use any chemicals for these plants i mean to avoid any insects or pesticides how the whole thing works can u pls tell me thanks
Comment by anjali — September 27, 2006 @ 9:51 am
[…] Sprouting Sprouting seeds is simple. Soak the seeds in plenty of water for 24 hours. Drain the water, cover the bowl and keep it for 24 hours. You will see little sprouts. Rinse them again, drain and cover for another day. For fenugreek or wheat grass, scatter the sprouts in a pot with soil, cover with ΓΖΓ’β¬Ε‘ΓβΓΒ½ inch of soil, and grow them indoors in a sunny spot. (see this example) […]
Pingback by It’s time to grow beautiful things…. » jugalbandi — March 17, 2007 @ 10:38 am
Tried fresh fenugreek for the first time today and love it…my adventurous Swedish taste buds! Purchased from a local market in a bunch including roots. I have rooted basil from cuttings – can I trim and continue to grow the fenugreek stalks? Am I better off starting from seed?
Comment by Kristin — April 14, 2007 @ 7:28 pm
Hi, i had a question about planting methi sprouts. Do i leave the potted sprouts outside even at night? I mean can they withstand the cold weather, or do they just die? Should i keep them inside the house at night times?
Comment by Soumya — September 9, 2007 @ 1:54 pm
Loved to see your Methi. Have been growing Tulsi , Money Plant , Coriander in my NYC apartment for the past 4 years. Have planted Methi this year.
In a previous comment someone mentioned that they lost their plants when the went to India. Try Vacation Watering solutions available at most online gardening stores. I have used plant -sitters from Gardeners.com
Comment by Yogesh Sakhardande — April 16, 2008 @ 9:38 am
I am excited to plant methi in my garden .It looks lovely Pls help how to plant coriandor from coriandor seeds in my garden.
Comment by vilma — November 24, 2009 @ 1:52 am
Hi
Hi,
I’m going to plant methi. But i have some questions.
1.what is right method of planting?
2.while raining should i take my pot inside the home?
3.Should i sparkle the seeds everyday?
4.Do i need to take out the soil after i get methi leaves and then resoil and sparkle the seeds?
Please help me. I’m in need.
My husband loves methi and methi is not avaliable in our indian groceries everytime.
I’ll be waiting for your reply.
Thanks,
Comment by Ritu — January 28, 2010 @ 1:14 pm
I want charoli’s plant (Buchanania lanzan)
Comment by Milan — March 18, 2010 @ 5:45 am
Simply Awesome π
Comment by Dimpy Gill — April 30, 2010 @ 8:33 pm
Simply Awesome π
Thanks, Dimpy. It’s nice to hear from you. How are you?
-Indira
Comment by Dimpy Gill — April 30, 2010 @ 8:34 pm
Hello!
Comment by online — September 27, 2016 @ 10:15 am
Hello!
Comment by Time — October 4, 2016 @ 9:04 am