Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
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Methi has a likeliness to clover leaves; dark green with three lobes apiece. Methi leaves line the tall stems, which can reach anywhere from 10 to 20 inches in height with occasional yellow flowers. The leaves themselves are aromatic and uniquely flavored. The scent is much like maple syrup, though the taste can be rather bitter.
Methi is available during the summer months.
Methi is a staple herb and spice in Indian kitchens. Its unique flavor is a nice substitute for other leafy greens, and a nice addition to curries and dahls. Methi is the Hindi, Punjabi, and Urdu word for Fenugreek, known botanically as Trigonella foenum-graecum. The leaves, seeds and roots have been used for centuries in Ayurvedic and Chinese medicine.
Methi contains significant amounts of vitamin C, potassium and iron. It is high in soluble dietary fiber which helps lower blood sugar.
Methi leaves have high water content; adding salt to chopped Methi leaves and tender stems will help draw out the water and neutralize much of the bitter flavor in the leaves. Before using, squeeze the excess water from the leaves to remove bitterness and additional salt. Methi leaves are used in curries and dahl (lentil soups), made into pastes and used to marinate chicken. In India, a popular dish is Aloo Methi, made with cubed potatoes, chopped Methi, spices like coriander and turmeric and diced tomatoes. After chopping Methi , the leaves can be frozen to be used later. Methi doesn’t have a very long shelf life, but it can be dried and/or ground for future use.
In Ayurvedic medicine, Methi is used ease women’s health problems, to induce labor and to increase breast milk supply. It is used as a treatment for diabetes and digestive issues as well as a treatment for reducing cardiovascular disease.
Methi grows mainly in India for use as a vegetable, spice and Ayurvedic treatment.
Recipes that include Methi. One is easiest, three is harder.
|eCurry||Lentil Soup with Methi|
|Food Viva||Methi Bhaji (Methi Sabzi)|
|Chef In You||Methi Dal (Fenugreek Leaves Dal)|
|Chef In You||Methi Pulao (Fenugreek Leaves Pilaf)|
|eCurry||Methi Baingan (Eggplant with Fenugreek)|