High-quality fenugreek seeds are sown either by broadcasting or in rows with adequate spacing to ensure proper growth. Typically done before the winter season.

Fenugreek plants need moderate watering. The crops are irrigated regularly, especially during the early growth phase, to ensure the plants receive sufficient moisture.

Manual weeding is carried out to remove unwanted plants, and organic or chemical fertilizers may be applied to support healthy growth.

Fenugreek leaves are typically harvested about 25-30 days after sowing, before the plants reach full maturity. The timing is crucial for achieving the best flavor and aroma.

Farmers handpick the leaves in the early morning or late evening to avoid direct sunlight, which can reduce the moisture content and quality of the leaves.

After being picked, the leaves are bundled into small bunches, carefully collected, and transported to the drying area.

The traditional method involves spreading the harvested fenugreek leaves in thin layers on clean, sunlit surfaces. The leaves are allowed to dry naturally under the sun for several days.

The leaves are turned regularly to ensure even drying. Proper air circulation is maintained to avoid any moisture pockets that could lead to mold or spoilage.

Once fully dried, the moisture content of the leaves is checked to ensure it’s reduced to the optimum level (usually below 10%), ensuring the leaves are crisp and ready for further processing.

Workers manually inspect the dried leaves to remove any discolored, damaged, or under-dried leaves. This step ensures that the leaves are uniform in quality and color.

Any foreign matter like stems, dirt, or debris is carefully removed to ensure the purity of the leaves.

The dried leaves are weighed and divided into standard portions according to order requirements (bulk orders or retail packaging).