Methi quality

[HarryB]

Is all methi of a similar quality or does it depend on the supplier ? A batch i am using at the moment seems to consist of mainly stalks and some with tiny leaves on the end. Unless i spend time sorting the worst out then chopping up the rest it can get trapped between the teeth after cooking which ruins the meal. Unfortunately i bought this methi a while ago and just emptied the packet into a tupperware and unfortunately i can't remember what make it was ! When i watch videos/ online recipes a pinch of methi always looks like decent sized leaves but this stuff i've got looks like dried up grass fibres. Can anyone recommend a good quality make ?

[Chickenbhoona]

You sure its Methi ? your not a Mule and they have lost your address

[Dan Sak]

I always use this one. Never had any problems with the quality..

image (2resized).jpg (108.08 KiB) Viewed 16858 times

[rshome123]

I've always used East End methi, never had any problems. Having said that would like to hear of other members experiences of all brands.

[adeypayne]

East End Methi is good as is the one above DS uses

[seafret]

Bought this from ebay - it's good quality.
From The Alchemists Apothecary...

IMG-20150512-00431.jpg (82.52 KiB) Viewed 16917 times

Have you branched out Alchy?

[Alchemist]

:lol: . Maybe I should:

Alchy's BIR Home Brew perhaps - perfect with any curry!

[HarryB]

Think i will show my methi the bin and buy a new batch

[adeypayne]

HB, you can always by fresh leaves from an Asian store or Market stall. Use sparingly though!

[Cory Ander]

Do fresh leaves have the same fragrance as dried leaves? Or would you suggest drying the fresh leaves Adey? Why do you suggest using them sparingly?

[HarryB]

That's made me curious Adey. Do you or anyone else know what growing conditions fenugreek requires and could it be grown in the bleak north west of the uk in a greenhouse ?? I'm having a go at chillies this year so why not fenugreek ??

[Cory Ander]

HB, you might like to check the Kasoori Methi in the UK? thread.

[chukitinabukit]

We grow our own here in Thailand for about 8 or 9 months of the year.
We can crop the leaves 2 weeks after sowing, similar to mustard and cress the kids grow in the UK.
We then spread the leaves out to dry on newspaper, and 2 or 3 days later, when they are completely dry, we place in sealed plastic bags and store in the freezer, as back up in case my supplies run out before I can arrange more to be brought out here for me.
If you do a google search on growing fenugreek, you will find plenty of info, as did I when I needed to

Chukit .

[HarryB]

Thanks everyone, definately going to try growing my own. The only problem will be the bl**dy weather here in the uk, we're half way through may and it's still bl**dy cold with overnight frosts ! ! !

[Nad015]

and also what is the shelf life of this stuff, ive had the same huge bag for around tw0 years now
maybe i should get a new batch

[seafret]

Could be wrong, but would have thought that it'll be past its best by now Nad015.

[MonsieurBadgerCheese]

Agreed! After a few months, my last lot developed some sort of 'bug' infestation. It had been stored in an airtight container, so I can only assume that they were somehow lying dormant in there when I bought the stuff! All adds to the protein though, and I bet they weren't the most exotic 'species' to have been discovered in a BIR curry so far!

MBC

[mark151]

I think I have methi or fenugreek here in China and its so dry and old