Fresh Methi Leaf Bunch
Description
Methi leaves are small in size growing along slender, green stems that reach 25-50 centimeters in height. The oblong to rounded leaflets grow in clusters of three and are thin and delicate. When fresh, Methi leaves have a light, sweet aroma with a mild, grassy, and slightly bitter flavor with notes of celery, fennel, and maple syrup. As the plant matures, it produces sword-shaped, pea-like pods that are filled with 10-20 small, flat, yellow-brown pungent and aromatic seeds that are very similar in flavor to that of the leaves.
Nutrition Facts
For a Serving Size of 100 grams : Calories 43
| % DAILY VALUE* | |||||
|---|---|---|---|---|---|
| Total Fat | 0.75 g | 1% | |||
| Sodium | 13 mg | 1% | |||
| Potassium | 626 mg | 18% | |||
| Carbohydrates | 7.14 g | 2% | |||
| Fiber | 3.6 g | 14% | |||
| Sugar | 2.52 g | ||||
| Protein | 4.82 g | 1% | |||
| Vitamin A | 121% | ||||
| Vitamin C | 93% | ||||
| Calcium | 11% | ||||
| Iron | 14% |
Applications
Methi can be used in both raw and cooked applications. When in fresh leaf form, Methi leaves should be squeezed to get the excess water out to remove bitterness and additional salt. They can then be used in curries, daals or lentil soups, aloo Methi sabzi also known as potato stir-fry, or blanched and added to chapatti batter. The fresh leaves can also be added to a salad mix for a bitter caramel flavor. Methi seeds can be ground and used as a spice or toasted at a low temperature to enhance the flavor and can be used as a coffee substitute. They can also be used in vegetarian dishes, curries, and rotis. Methi pairs well with cardamom, cumin, coriander, paprika, turmeric, garam masala, garlic, onion, ginger, green chiles, tomatoes, okra, and yogurt. Fresh Methi does not have a very long shelf life and will only last for a couple of days, but it can be frozen or dried and ground for future use.
