Methi Production

Introduction

Botanical Name: Trigonella foenumgracum L. Family : Legumionseae Local name : Methi

Fenugreek is used as vegetable as well as pulse. The leaves and young pods are used as vegetables and the seed as condiments.

It has also some medicinal – value. It prevents constipation, removes indigestion, stimulates the spleen and is appetizing and diuretic. The leaves are quite rich in protein minerals and vitamin C.

Climate

Fenugreek is cool season crop. It is fairly, tolerant to frost. Common methi is growing and produces upright shoots whereas Kasurimethi is slow.

Growing and produces upright shoots whereas Kasurimethi is slow growing initially and remains in a rosette condition during most of its vegetative period.

Soil and its Preparation

Fenugreek can be grown on any type of soil, but loamy soils are best suited for its cultivation. The soil should be free from bad drainage. The land should be prepared thoroughly.

Varieties

Kasuri, Pusa Early, Punching type, Methi No.-47, No-14, EC-4911 are the important varieties of methi.

Seed and Sowing

October is best time for fenugreek cultivation in irrigated areas of Punjab. 3 kg pure and healthy seed is enough for acre

Manuring

30 to 50 cart loads FYM should be applied at the time of soil preparation. 50 kg N/ha should be applied. 1/2 dose of N should be given at the time of sowing. Remaining dose is again divided in two equal doses which are given at the time of first & second harvesting.

After Care

One or two weeding may be given during early stages of growth. Soil should contain sufficient moisture. The first irrigation is given just after sowing and subsequent irrigaagations are given at seven to ten days interval.

Harvesting and Yield

Normally common methi leaves are nipped 2 cm above ground after 3-4 weeks of sowing. In general 2-3 cuttings are taken. When plant is uprooted, crop is bundled and marketed.

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