What Plant Does Fenugreek Come From?

Origin

• Most people are familiar with the spice fenugreek, obtained from the dried ground seeds of Trigonella foenum-graecum, an annual member of the legume family that includes beans and peas. The plant produces pods that house small, amber-colored seeds. The oblong, branched leaves grow in whorls of three, lending the plant a clover-like appearance. Small, cream or light yellow flowers emerge in late spring or early summer. Overall, the plant has a pleasing scent and an attractive appearance, reaching a foot to 18 inches in height.

Alternate Names

• The fenugreek plant is known by a variety of other names. The most notable is Greek hay, which is the Latin translation of "fenugreek." This moniker is also a reference to the growth habit of the leaves that suggest a resemblance to clover, another ordinary hay. Other common names for fenugreek include Greek clover, bird's foot, alhova, sicklefruit, Cooper's clover and Samudra methi, depending on the region and manner of cultivation.

Uses

• Although fenugreek was known to and named by the ancient Greeks, there is written and archeological evidence that the plant was cultivated in Egypt and the region now known as Iraq more than 6,000 years ago. Both seed and leaf have a long history of use in traditional medicine in these regions, and fenugreek is still used in India's Ayurvedic system of healing. Aside from use as a seasoning and spice, fenugreek seeds are eaten raw like sunflower seeds. They are also used brewed into tea or roasted and prepared as a coffee substitute. The roasted seeds also provide flavoring for imitation maple syrup. The young leaves of the plant can be eaten as salad greens, or steamed or cooked and served as a vegetable.

Cultivation

• Fenugreek is an annual suited for growing in full sun throughout most of North America. Plant or sow directly into prepared soil once average daytime temperature reaches 70 degrees Fahrenheit. The plant is not particularly fussy about soil type, but does require good drainage and prefers a pH of 6.0 to 7.0 along with plenty of organic matter. The leaves can be collected in late spring to early summer to consume fresh or cooked. To harvest the seeds, remove ripened seed pods and set them in the sun to finish drying. Then remove the seeds from the dried pods and store in an airtight container. For best flavor, lightly toast the seeds in a dry skillet, just until aromatic, before adding them whole or crushed to foods.