fenugreek, how to grow fenugreek, herbs, cassie liversidge
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The Tea House Times Guest Blog featuring CASSIE LIVERSIDGE, Photo Credit: Mischa Haller

May 2014 Posts

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  The Tea House Times Guest Blog - Cassie Liversidge
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Top Tea to Grow this Month: Fenugreek by Cassie Liversidge

Monday, May 5th 2014 @ 8:59 AM

Fenugreek (Trigonella foenum-graecum) is an easy plant to grow from seed anytime during the warmer months.

Simply spread the seed over a tray of potting soil or, better still, straight onto a prepared garden or planter. Cover the seeds with a thin layer of soil and keep the soil moist. Fenugreek roots like to grow deeply, so the plants will need transplanting earlier than you may think if you have started the seeds in a seed tray. Re-pot your fenugreek into a mixture of potting soil and perlite or fine grit using a deep container or pot, to allow it lots of room to grow.

You will need to thin out your fenugreek plants once they have grown about 2 inches tall. Pull up some of the plants, keeping these leaves to use for tea. This allows the remaining plants more room to grow on and to produce seed in the late summer.

Dry the harvested leaves by laying them on a flat sieve or tray somewhere warm, turning them every so often. Once dry and crispy they can be stored in a sealed glass container in a dark cupboard. Long slender green seedpods will grow on the fenugreek plants and these will eventually turn brown. Keep an eye on them, as you need to harvest them before the seedpods split open and the seed is lost. Remove the dried brown seeds from the seedpods and mix with the dried leaves for a cup of fenugreek tea. It makes a beautiful yellow tea that gives a calming effect on the body.

Find more information on fenugreek, and all the other teas in my tea blog, in my book Homegrown Tea.

 

~Cassie Liversidge

 

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CASSIE LIVERSIDGE was born in the UK and studied fine art at Plymouth University. She grew up on her parents’ plant nursery, where her love of gardening began. Her debut book, Pasta Sauce! Grow Your Own Ingredients, came from a desire to share her passion for eating homegrown food and living in a more sustainable way. She lives and works in London with her husband and two sons, but spends time in New York each year.
Cassie is author of Homegrown Tea, released March 2014. Visit her website at cassieliversidge.com

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