The Name Fenugreek Or Foenum-Graecum Is From Latin For “Greek Hay”. The Plant’s Similarity To Wild Clover Has Likely Spawned Its Swedish Name: “Bockhornsklöver” As Well As The German: “Bockshornklee”, Both Literally Meaning: “Ram’s Horn Clover”.
Fenugreek Is A Slender Annual Herb Of The Pea Family (Fabaceae). Its Seeds Are Used As Spice And Leaves As Herbs. The Seeds Are Hard, Yellowish Brown And Angular. Some Are Oblong, Some Rhombic, Other Virtually Cubic, With A Side Of About 3 MM (1/8″). They Are Available Whole And Dried, Or As A Dull Yellow Powder, Ground From The Roasted Seeds. They Have A Warm And Penetrating Aroma, Which Becomes More Pronounced When Roasted.
The Whole Plant Is Uprooted And Allowed To Dry. The Seeds Are Threshed Out And Dried Separately For A Longer Time. A Plant Belonging To The Fabaceae Family, Fenugreek Leaves Are Used As A Herb And The Seeds As A Spice. India Is The Largest Fenugreek Producer In The World.
Fenugreek Seeds Are Hard, Stony, Yellowish Brown And Angular. They Have A Warm And Penetrating Aroma, Which Becomes More Pronounced On Roasting. Fenugreek Leaves A Strong Bitter Aftertaste.
Fenugreek Seeds Are Widely Used As A Galactagogue Or Milk Producing Agent By Nursing Mothers To Increase Breast Milk Supply. Fenugreek Has Medicinal Value In Fighting Diabetes And Cholesterol Problems.
