Fenugreek: It May Connect to Hay and Wisdom ... But is Another Spice or Medicine

Fenugreek is known to have grown wild in ancient India but parts of Europe also claim to have been the native range for this "salad" item. It is a small plant, best harvested a week after the first sprouts appear, and once they are over a few inches (5 centimeters or above) tall, the bitterness in the leaves increases. The seeds are harvested from mature plants and these retain the distinctive (strong and slightly bitter) flavor.

Today, this bitter medicine may be left to cattle (as fodder) in the west, yet it shows up in some of our medicine (for diabetic patients) and widely in the South Asian region. As with many of the articles I have written on alternative medicine, fenugreek is also a fever-reducer, expectorant, decongestant and digestive system stabilizer.

Among those of South Asian ancestry, the plant and seeds are called methee or maithey. It is used most commonly in some special curry-mixes, and notable in South Indian and Sri Lankan seasonings. In India, fenugreek is best known to young and old through its use in pickles or savories (mango chutney, and home-made veggie pickles with oil).

The seeds are available in many stores in the USA, and definitely in South Asian grocery outlets. One can boil the seeds and use the liquid as teas. The benefits for humans again are general well-being and control of sugars from foods and starches. It does make a great cattle fodder, and such is the use today in several western countries.

Other preparations
One can make a wonderful blood-sugar control beverage for daily use in the monrings with fenugreek seeds.

Soak a handful of seeds in a dish or plate with 2-4 cups of water. The next day, strain the water and keep aside for use as a breakfast. It is best to drink the fenugreek water on an empty stomach after waking. This will balance the stomach and digestive enzymes and will promote great digestion and a sense of energy and well-being. The "used" seeds themselves can be wrapped in a clean cotton cloth and allowed to sprout. Use in your salads after a few days! Repeat the process for additional supplies. (It is best to make these health drinks every few days for freshness and potency).

I used to enjoy growing methee or fenugreek in small, raised beds in my backyard in South Africa. As mentioned, they are ready to sprout in a few days. Within a week I could harvest fresh fenugreek leaves. (The seeds will have to wait much longer to harvest, and by then one cannot use the very bitter leaves).

One prepares the fenugreek leaves a a main dish after browning onions and cumin in a saucepan. The leaves can be diced after the roots are cut at the very bottom of the plant which is pulled out easily and completekly from raised beds I used to make. My best dish was a scrambled egg with fresh fenugreek leaves. The light bitter flavor gave a wonderful kick to my scrambled eggs.

I hope you try some of these ideas and let me know how you feel. Bon appetit and shalom, good health and may a cornucopia of plants bless our lives.