How to store fresh methi leaves(fenugreek leaves) so they last longer! Whether you're refrigerating or freezing them for future use, I’ll show you the best methods step by step. This will help preserve their unique flavor, keeping them fresh and delicious for all your favorite dishes.
Cooking with methi leaves is one of my favorites! I buy them from Indian grocery stores in the UK, where they're available all year round. In the summer, I even grow them in my garden with fenugreek seeds—it’s as easy as growing any other herb.
I use them in everything from dals, curries like methi malai mutter to sabzis like aloo methi. They're also delicious in flatbreads like aloo methi paratha and soft Gujarati methi thepla, served with chutneys.
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Why you'll love this?
- No need to rush to the Asian grocery store every time a recipe calls for methi.
- Storing the leaves properly means you can enjoy them anytime you want.
- Perfect for meal planning, so you’re always ready to cook with methi.
- Keeps the fresh, earthy flavor intact for all your favorite methi dishes
What Do Methi Leaves Taste Like?
Methi leaves have a distinct, slightly bitter taste that mellows when cooked, adding a subtle, earthy flavor to dishes. They’re a staple in Indian cuisine, often used in curries, parathas, and stir-fries, where their bitterness balances well with spices and other ingredients.
Popular Names for Methi Leaves
Fresh Methi is popularly known as fenugreek leaves in English, "methi ke patte" in Hindi, and is called "uluva ila" in Malayalam. They come from the fenugreek plant.
How to Store Methi Leaves In Fridge?
Step 1: Pick the methi leaves from the stems, discarding any yellow or wilted leaves.
Step 2: Line an airtight container with a kitchen paper towel to absorb excess moisture. Place the methi leaves inside the container, spreading them out evenly.
Step 3: Cover the picked methi leaves with another paper towel.
Step 4: Seal the container, and store it in the fridge for up to 10 days. They may keep well for longer too.
How to Freeze Methi Leaves?
Step 5: Pick the methi leaves from the stems. Discard any yellow or wilted leaves.
Step 6:Wash the methi leaves thoroughly and drain off any excess water.
Step 7: Spread the leaves out on a tray lined with kitchen towel. Pat dry with another towel until most of the water has dried out.
Step 8: Transfer the leaves to a zip-lock bag and store them in the freezer for up to six months. Make to store them lying flat until the leaves freeze. Then you can store them upright.
How to make Kasuri Methi at home?
Pick the methi leaves from the stalks, clean and wash them thoroughly, then pat them dry with a kitchen towel and let them air dry for a few hours.
Air Fryer Method:
Preheat your air fryer to 350°F. Place the methi leaves in a single layer in the air fryer basket and air fry them for 2 minutes. Check the leaves, and if there’s still moisture, air fry for another 2 minutes until fully dried.
Microwave Method:
Spread the methi leaves evenly in a microwave-safe bowl. Microwave for 3 minutes, stir, and microwave for another 3 minutes. If the leaves aren’t fully dried, microwave for an additional 2-3 minutes, stirring in between.
Once dried, crush the leaves and store them in an airtight container in a dry place for later use. The dry methi keep well for up to 6 months.
Substitute for Methi Leaves
If you’re out of fresh methi, dried fenugreek leaves (kasuri methi) are a good alternative. You can also use coriander, spinach, though it won’t provide the same flavor profile. For the bitterness, you might try adding a touch of mustard greens or kale.
Sandhya's Pro Tips
- Only pick the leaves from the stalks as the stalks are too bitter to cook with.
- Wash the methi leaves in cold water thoroughly to remove any dirt before storing them in the freezer or making kasuri methi.
- For fridge storage, wash the leaves just before you use them.
How to use Methi Leaves?
Fresh methi leaves are so versatile! To prep the methi leaves, simply pluck them off the stems like above, wash, and chop them, and you're ready to go!I love adding them to a variety of dishes for that earthy, slightly bitter flavor.
You can use them in curries like Aloo Methi sabzi, or make flatbreads like soft Gujarati Methi Thepla and Aloo Methi Paratha. For a crispy snack, I make Baked Methi Mathri, Methi Namak Pare or Farsi Puri. They're great in tarka dal recipe too, like Methi Dal.
FAQ's
You can find fresh methi leaves in most Indian grocery stores or supermarkets that carry a good selection of international produce. They’re usually available in bunches, much like spinach or cilantro.
One bunch of store-bought methi (fenugreek) typically yields about 1 to 1.5 cups of loosely packed methi leaves when the leaves are separated from the stems. I get about 25-30g each time.
The exact yield can vary based on the size of the bunch and the density of the leaves.
Growing methi at home is incredibly easy! I’ve been growing them in pots during the summer here in the UK. Simply sow methi seeds directly into the soil, making sure they’re no deeper than 0.5 cm and about 20 cm apart. Water the seeds daily, and within a week, you’ll start to see little sprouts. In about a month, your fresh methi leaves will be ready to harvest and enjoy!
Easy Methi leaves recipe
Equipment
- Paper towel
- Airtight container
- Zipper-lock bag for freezing
Ingredients
- 60 g Fenugreek leaves
Instructions
In the Fridge:
- Pick the methi leaves from the stems, discarding any yellow or wilted leaves.
- Line an airtight container with a kitchen paper towel to absorb excess moisture.
- Place the methi leaves inside the container, spreading them out evenly.
- Cover the leaves with another paper towel, seal the container, and store it in the fridge for up to 10 days.
In the Freezer:
- Wash the methi leaves thoroughly and drain off any excess water.
- Pat the leaves dry using a clean towel or paper towel.
- Spread the leaves out on a tray and freeze them for a couple of hours to prevent clumping.
- Once frozen, transfer the leaves to a zip-lock bag and store them in the freezer for up to six months.
Notes
- Only pick the leaves from the stalks as the stalks are too bitter to cook with.
- Wash the methi leaves in cold water thoroughly to remove any dirt before storing them in the freezer or making kasuri methi. Do not use hot water, as the leaves can wilt quickly.
- For fridge storage, wash the leaves just before you use them.
The exact yield can vary based on the size of the bunch and the density of the leaves.
Sandhya Hariharan says
I find storing methi leaves in the fridge or freezer to be the best way to keep them fresh for longer. It’s super handy when I want to quickly make a curry or flatbread without worrying about them wilting!