Seeds – Fenugreek, 0.3 g.

Fenugreek is an annual herbaceous plant of the legume family. It is not demanding on soil fertility, but grows better in fertilized, well-lit areas. It reproduces by seeds (the seeds are small, round, black-brown). Sow directly into the soil in early spring. The depth of seed embedding is 1.5-2.0 cm, the row spacing is 20-30 cm. Shoots appear on the 7-10th day. When the plant forms 2-3 true leaves, the crops are thinned out, leaving a distance between the plants of 5-6 cm. To obtain a spicy seasoning, the tops of the plants are cut off when the seeds are milky-wax ripe. The cut stems are dried, threshed, the seeds are separated from the weeds, dried again, ground in a coffee grinder and stored in a tightly closed glass jar. To obtain seeds for sowing, you need to cut off the tops of the stems when the beans with seeds turn brown. They should be dried, threshed, cleaned of impurities, dried again and stored in paper bags or woven bags at room temperature. A pinch of crushed seeds gives a unique taste and smell to any dish. The peoples of Transcaucasia especially appreciate fenugreek, they widely use it as a spice, which gives a unique taste and mushroom aroma to gravy for cereals, mashed potatoes and vegetables, various soups, borscht, etc.