Cultivated since the Romans throughout the Mediterranean basin, fenugreek has a multitude of uses: as a forage, as a medicinal plant and as a spice.
Its powerful and unique aromatic fragrance is slightly curry-like and appetite-enhancing. Fenugreek leaves melt more easily in dishes than seeds that remain quite hard even after cooking.
Used especially in Indian cuisine, the leaves blend very well with dahl and rice pilaf recipes. To add also to the stewed vegetable or fish dishes, spinach, potatoes and chutneys.
Known to promote lactation or weight gain, fenugreek is not a plant with harmless effects and is for example contraindicated to pregnant women.