Fenugreek is used for both culinary and medicinal purposes.
Fenugreek (Trigonella foenum-graecum) is used both as a herb (the leaves) and as a spice (the seed). Fenugreek seeds are a common ingredient in Indian cuisine, and are frequently used in the preparation of pickles, curry powders and pastes. In Egypt, fenugreek seeds are prepared as tea.
Fenugreek is also used as digestive aid. It is ideal for treating sinus and lung congestion, reducing inflammation, and fighting infection. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers.
Instructions for use
Use in cooking or as a herbal tea. To make a herbal tea, soak 0.5g of the seed in about 100mL of cold water for at least 3 hours. Strain the mixture to remove the seeds and either heat or serve cold.
