How to preserve and store methi (fenugreek) leaves

How to preserve and store methi (fenugreek) leaves | step by step photos + video

There are loads of recipes that we can prepare using methi leaves. Sometimes it may happen that we buy whole bunch of methi leaves, but end up using only a part of it. So we need to store it for subsequent use.

The most obvious thing we do is to wrap up the leaves in a newspaper/absorbent paper and keep in refrigerator. But that will keep the leaves fresh for 3-4 days only. You will notice that the leaves turns dull and then it becomes really difficult to pluck the leaves from stems.

Steps on how to preserve and store methi (fenugreek) leaves

Separate the leaves from the stems and soak the leaves in a bowl of salt water for about 10-15 minutes.

Wash thoroughly and put all the leaves on a kitchen towel and pat them dry.

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Heat 1 tablespoon oil in a pan and add methi leaves. You will need about a tablespoon of oil for 1 bunch of leaves.

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Saute on a medium flame till all the moisture absorbs and leaves shrink completely. Keep stirring so that leaves gets evenly coated with oil. Once done, remove from flame.

Let it cool down completely. Once cooled, store in an airtight container in freezer section of refrigerator. Use as required.

Storage and Shelf Life

Once cooled, store in an airtight container in freezer section of refrigerator. So here is an easy and effective way to preserve and store methi leaves for about ~~15 days~~ 3 months.

UPDATE: We tried storing methi leaves for a longer duration, they stayed good for 3 months.

Also, do have a look at our other Kitchen Tips & Tricks –

How to make kasuri methi at home
How to blanch spinach
How to make bread crumbs at home
How to make dry mint powder