Herb & Spice Companion

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HERB & SPICE COMPANION

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FENUGREEK SEEDS

Trigonella foenum-graecum

Flavors: pungent, bitter when

raw; nutty, bittersweet, burnt-

sugar when roasted

The fenugreek plant plays a major role

in Indian and Middle Eastern cuisines for

both its tasty leaves and pungent seeds.

The seeds have a strong fragrance

that reminds many people of curry pow-

der—that’s because the spice is often

used heavy-handedly in curry powder

blends. They’re a crucial component of

several other spice blends too: Ethiopian

berbere and Yemeni hilbeh (see pages

250–251). Fenugreek seeds offer an

undercurrent of sweetness, which is

extracted to make imitation maple syrup.

In the Garden

Fenugreek, an annual, grows success-

fully in containers if treated to plenty of

sun. In cooler climates, bring potted fen-

ugreek indoors during the winter months. They don’t transplant easily, so choose a

suitable container and stick with it. The seeds grow in long, slender pods that can be

easily opened and removed.

Size: Up to 2 feet tall

Container: Any size

Light: Full sun

HEALTH BENEFITS

Fenugreek seeds contain a significant

amount of soluble fiber, which has

been shown to slow digestion and

possibly lower blood sugar, a sign

that it may be helpful in treating

diabetes. Studies have suggested

that it may also help regulate

cholesterol levels, reducing the bad

(LDL) cholesterol, while increasing

the healthy (HDL) cholesterol. A tea

made of fenugreek seeds is said to

stimulate the production of milk in

breastfeeding moms, and it’s been

used to relieve symptoms of PMS and

menopause, including erratic mood

and hot flashes.

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