Fenugreek leaves are the fresh green foliage of the fenugreek plant (Trigonella foenum-graecum), the same annual legume whose hard amber seed is sold as a spice — but here the tender leafy tops are eaten by the bunch as a cooking green. Known across South Asia as methi (from Hindi and Urdu), the plant grows as slender stems carrying small, three-lobed, clover-like leaves that are cut young and cooked down like spinach. Fresh methi has a distinctive flavour that sets it apart from any other green: savoury and celery-like when raw, turning warmly aromatic, faintly maple-sweet and pleasantly bitter as it cooks, with the same signature scent — from the compound sotolon — that flavours the seed and curry powder. It is stewed into greens, folded into potato dishes, kneaded into flatbreads and simmered into rich braises across India, Pakistan, Iran and the wider region.