re: #314 The Ghost of a Flea

Fenugreek greens are great. Really good with cheese and dairy. I’ve even made pasta sauce with them one time (cream, fenugreek, farmer’s cheese, green chili pounded to a paste). Never used them in a chutney before. If you try it, tell me your impressions.

I’ve been growing it for a few years but only used the seeds. I only recently discovered the leaves are edible. I’ll let you know how the chutney turns out.