How To Clean And Use Methi Leaves

The very first fourth dimension I used fenugreek leaves (methi) in cooking was to make Gobhi-Methi Stuffed Paratha. Happily bought 2 bundles of methi leaves because they were ridiculously inexpensive that flavor (2 bundles for $1) and began cleaning them while imagining what other dishes should I brand with methi for the remainder of the week.

Later virtually two hours, I furiously called my husband and said "I have been cleaning the ~!@#$% fenugreek leaves past 2 hours, it'due south such a pain in the @$$. If you ever buy this thing again, I will give pain in your @$$."

I am dangerous when I'm this pissed off, so hubby behaved his best that evening. And then I told him how I cleaned the fenugreek leaves. I removed the ring that tied the bunch together, and put information technology in a big bowl of water. I expected the dirt to settle at the bottom and the make clean stems along with leaves to float on acme. Prissy and piece of cake. But that didn't happen.

The dirt floated along with the leaves, peculiarly more because of any soil that was stuck to the roots too spread out more in the water bath. It merely made it messier to pluck the leaves off each stem and clean them properly. What could have taken merely 15 minutes took one hour, and that explains the two bunches in 2 hours.

Only because the dishes with methi tasted so friggin good, nosotros risked buying two bunches later again. This fourth dimension, I was careful to not requite the fenugreek leaves a h2o bath first, only I was not conscientious to use them before long enough the same week. Suffocated within the plastic bag inside the fridge for over a calendar week, some started to get pale, and some fainted.

When I began to pluck the leaves off this time, seeing the amount of yellow and pale leaves and stems that I had to discard, with only a small-scale quantity of decent leaves remaining on paw – I realized how wasteful I was. And that I should take used them up faster. I swear, even after having my agenda-organizer it's giddy I wasn't keeping runway of my grocery.

And then far, I learned two lessons: i) don't put fenugreek leaves bunch along with roots in water bathroom, and two) don't put off plucking the leaves until they start to fade and wilt.

And and so, I learned the right ways.

Commencement, you pluck out the thin tiny stems along with leaves from the thick stems. The bitter, thick stems are discarded, no second thoughts.

Second, if you have to apply the fenugreek leaves right away for cooking, requite the leaves a quick water bathroom inside one bowl of water, then dip them in another bowl of clean water. Requite a swirl, you know, with your fingers. Choice the leaves, the way you'd pick small fishes in net for your aquarium? These can now be used for yous to cook. The leaves, I mean, not the fish. I'm a vegetarian :D

Third, instead of cooking correct away if you desire to shop fenugreek leaves for longer, don't rinsethem – wrap the plucked out leaves inside a paper (proficient idea) or paper towel (ameliorate idea) and inside a Ziploc or plastic bag. Measure out similar I did, if you want. I did not know what the opposite of 'washed leaves' would be, so I wrote 'unwashed'. It's not a discussion I know, but exercise what works, hehe! These will store well for over 2 weeks.

The picture show beneath was taken exactly twoscore days afterwards. You can encounter the condition of leaves – half of them turned brown while some are still dark-green and usable, even after a month.

Quaternary, if you're not going to cook soon, and if you don't want to shop in newspaper towel, then hither'southward another method to shop fenugreek leaves: rinse the fenugreek leaves make clean, bleed h2o out, spread them on newspaper and let them dry up naturally on patio or terrace for a day or ii. You tin can shop these dried fenugreek leaves for months.

It's best to exercise this when fenugreek leaves are cheap and in season, then you accept a practiced amount to employ for the rest of the year. I all the same have i batch of dried fenugreek leaves since last year. I think currently they're selling for $ane.29 per bunch! Only and then of form, the quantity of fresh leaves and dried leaves you utilize in a recipe would differ, so would the taste. But at to the lowest degree you have something meliorate than cypher?

And then now, just like the pineapples and strawberries, I don't waste matter fenugreek leaves either. I am becoming a better kitchen manager(?), yay.

Do you lot have a tip to share on how you clean or store your greens? Or is at that place some vegetable or fruit that cleaning or prepping it you lot think is a pain in the @$$? :D

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