Fenugreek

Fenugreek (Trigonella foenum-graecum) is an important spice, green leafy vegetable, medicinal plant, and a forage crop. It is a dicotyledon belonging to the pea family, having a diploid chromosome number 2n = 16. It is a rich source of fiber and phytonutrients such as 4-Hydroxyisoleucine, diosgenin, and trigonelline. They impart several medicinal benefits to the fenugreek seed. The seeds are aromatic and bitter, the bitterness is due to the presence of protodioscin. The principal aromatic compound is sotolone, which imparts the typical aroma to seeds. Fenugreek is grown in Africa, Asia, Europe, North America, South America, and Australia. India is the largest producer and exporter of fenugreek. The productivity of the crop in India is 1535 kg/ha. Wide genetic variability is available for crop improvement. The genetics of various characters such as leaf margin, growth habit, multipoddedness, shape of leaf tip, etc., are explained, which can be used as morphological markers. The breeding approaches like selection, hybridization, mutagenesis, polyploidy, and molecular approaches are discussed. Recent developments in agro-techniques, disease, and insect management are presented in detail. The important cultivars developed in India and abroad are included. The role of soil and climate, the recent developments in production such as fertilizer, irrigation, intercropping, and weed management are presented. Among the diseases and pests, detailed discussions are presented on root rot, wilts, and aphids, which are serious problems in the production of fenugreek. The chapter also includes brief discussions on the functional properties, medicinal, and culinary uses of fenugreek.