Fenugreek is an herb that originally grew wild in India, South Asia and some parts of the Mediterranean. Long used as a tea tonic for increasing the milk supply in nursing women, today it is available in both seed form and as a nutritional supplement where it is marketed both as a digestive aid and a milk enhancer for nursing mothers. The seeds are often used in curries and other dishes, where the spicy taste blends well.
Sprinkle fenugreek seed onto salads, in soups or other dishes where you want a dash of spice. Experiment with the amount used until you find the right amount of spiciness for your recipes.
Brew a tea with the seeds for a refreshing taste that can help with indigestion. Start with a teaspoon of seeds in a tea basket and brew in hot water until the tea is comfortable to drink.
Sprout the seeds in a seed sprouter or between moist paper towels for several days. Add these sprouts to soups and curries. Be careful not to let the sprouts grow for more than three days or they may become bitter.
Dry and grind any sprouts you haven’t used immediately. This powder can be used much like salt as a table condiment.
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- Fenugreek seeds can be found in the herb and spice section of most grocery stores. They can be purchased in bulk at most health food stores where, ounce to ounce, you may get a better buy.
- Planted fenugreek can be grown in most gardens to replace the seeds. The leaves may be eaten in moderation in combination salads, but the bitterness puts most people off.