Fenugreek is probably the oldest known herb to
man. Fenugreek is well known in the Mediterranean and Middle East as a
human food as well as a fodder crop for animals. In addition to its use
as an animal feed, fenugreek, has many medicinal and culinary uses involving
the seeds and leaves.
Culinary: Fenugreek has a nutty flavor combining
a taste like celery and maple. It smells a lot like garlic. The seeds
are used whole or ground as a flavor base for spices. It helps to enhance
meats, poultry, curry blends and marinated vegetables.
Sprouting: Fenugreek is at its highest nutritional
value at the end to. Fenugreek is a good source of phosphorous and trace
elements, and is one of the highest sources of iron. Like alfalfa it contains
the vitamins A, E, C, and K. It has a pungent odor that retards mice and
insects. Fenugreek is best mixed with other seeds for sprouting.
Medicinal: Fenugreek has been used as a cure for
just about everything. Around the world it has been recommended as an
expectorant, laxative, dietetic, febrifuge and stomachic. The herb is
used as a folk cure for diabetes, anemia and rickets. Poultices of fenugreek
have been said to soothe boils, wounds and ulcers.
Research suggests that many of its uses are very
valid. In the form of a tea it is excellent for fevers, headaches, sore
throats, upset stomachs, stuffed up sinuses and bladder infections.
To make a tea from fenugreek, steep one teaspoon
of seed per one cup of boiling water. The tea is right when the water
takes on the same color as the seed. A teaspoon of honey will improve
the odor and taste.
No household is complete without storing some fenugreek
seed and a knowledge of its many uses.