Fenugreek Leaves

Fenugreek is primarily cultivated in Asia and used in the cuisines of the Middle East, Southern Asia, and Eastern Mediterranean.

Dried fenugreek leaves are also a staple in Indian cooking. Often added to egg and bean dishes, it also helps create a solid backbone of flavor for meat rubs and stews.

With a flavor and aroma often described as a cross between celery and maple, this unique spice is potent and should be used in small amounts. It is often roasted to reduce its bitter undertones. Both the seeds and the leaves of the plant are used for seasoning, with the leaves having a milder flavor than the seeds. Fenugreek Leaves are an invaluable ingredient in Indian cuisine, where they are known as “methi” and used in many spice blends, as well as in vegetable dishes, breads and pickles. In Iran, the leaves are traditionally used to make a vegetable sauce called ghorme sabzi.

Fenugreek also yields great results when included into pickling spice, or added to vegetable curries.

Not just a culinary flavoring element, Fenugreek has found its way into broad medicinal use as well. Fenugreek has been used for centuries, dating back to the Egyptians and Romans who used it for fevers, respiratory and intestinal complaints, as well as wound healing and abscesses. In India, women have long used Fenugreek to stimulate milk production, and the spice is also regarded as a treatment for arthritis.

• Common in Indian curries
• Incorporate into pickling spices
• Crumble over vegetable curries or eggs for a unique flavor addition
• Fenugreek leaves are often used to make herbal tea. 

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