Fenugreek
Trigonella foenum-graecum
spice · legume
Hard, angular, ochre seeds of a small legume with alfalfa-like leaves, bitter and very aromatic; toasted in curries and spice blends. They provide mucilage and saponins.
- Origin
- Near East
- Season (United States)
- all year round · grows in your region
- Preparation
- The very hard seeds are toasted dry or in oil then ground, or soaked overnight to soften; half a teaspoon is enough, more turns bitter. The dried leaves (kasuri methi) are crumbled over curries.
- Did you know?
- Its Latin name, foenum-graecum, means “Greek hay”: it was fed to livestock in Antiquity; and Trigonella, “triangular”, describes its seed.