Fenugreek

Scatter the seed thickly over a prepared bed and rake it in lightly. Fenugreek grows happily crowded and does not need thinning for a leaf crop.

Sow 1cm deep, or simply rake in.

It strikes within a week and needs little beyond regular water.

Sow a fresh patch every three weeks through the cooler months for a continuous supply.

For a seed crop rather than leaves, sow thinner and leave the plants alone.

Snip the young leaves once the plants are about 15cm tall, roughly four weeks from sowing.

Cut about 3cm above the ground and the plants will come again once or twice.

For seed, leave the plants to flower and form slim curved pods.

Cut the whole plant once the pods have dried on the stem, about four months from sowing.

Cook the fresh leaves with potato, or fold them through flatbread dough.

The leaves are bitter raw and mellow with cooking. Do not eat them as salad.

Toast the seeds lightly in a dry pan before grinding. Over-toasting turns them harsh and there is no recovering it.

A pinch of seed lifts pickles, dals and spice blends.

Let the pods dry to brown and brittle on the plant.

Pull the whole plants and hang them under cover for another week.

Thresh the pods over a sheet by rubbing them between your hands.

Winnow away the chaff and store the seed dry. It keeps for several years and doubles as next season's sowing.