FENUGREEK Trigonella foenum-graecum . Fabaceae.
All herbs should be used in moderation and not in large quantities. Please consult a Herbalist.
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  A native to the Mediterranean but most popularily used in Indian cuisine.
Sometimes sold as methi.
 
Annual/biennial/Perennial Annual
Appearance Creamy coloured flowers with silvery olive-green leaves.
Height 20ins/50cms
Growing Position A warm sheltered spot with lots of sunshine.
Fertiliser  
Propagation & soil Sow seeds in rows about 10ins apart in a lime-rich sandy soil.
Spring Sow seeds where the plants are to remain.
Summer Weed frequently. The young shoots can be eaten in salads so harvest when they come.
Autumn Harvest the seeds.
Winter  
Use Seeds and young green shoots.
Aromatic, Medicinal or Culinary Medicinal and Culinary
Areas of help Stomach, digestion, lungs, nerves and fever. Externally as a poultice for sore throats and boils
Storage Shoots eaten straight away and the seeds stored in a cool dry place. The smell of fresh fenugreek can be pungent therefore if you put it in the fridge store it in a sealed plastic bag or container.
Specific Use
  • Young green shoots in salads
  • Seeds can be germinated on some damp cotton wool and added to salads
  • Strong Tea of the seeds
Recipe
Large doses can be harmful.
Basic recipes and how to make, CLICK.

Strong tea :
As for normal tea but leave the seeds in the brew and eat.
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