Fenugreek |
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| Common Name | Fenugreek |
| Scientific Name | Trigonella foenum-graecum |
| Also called Bird's Foot or Greek Hay-Seed, this herb is one of the oldest-known medicinal plants. Its use dates back to the ancient Egyptians and Greeks. It was believed to strengthen those recovering from an illness or suffering from tuberculosis, and it was also taken for bronchitis, colds, or fevers. Some consider it an aphrodisiac. The Indians call the fenugreek leaf methi and use it in their cooking. Health-food enthusiasts find the seeds excellent for sprouting. And, in Greece, the seeds are boiled and eaten with honey. Fenugreek is believed to give strength to pregnant women and to increase lactation. The seeds of this legume are plentiful: each pod contains sixteen of them. | |
| Plant | Annual. A long taproot sends up a round stem. The plant resembles an almost-branchless sweet clover with triple leaves. Yellow, richly scented, pear-shaped flowers appear in June and July, followed by the sixteen-seeded, compressed legume, which looks like an elongated string bean. The seeds are very rich in minerals. In chemical composition, they are close to cod liver oil. |
| Height | 15 to 18 inches. |
| Soil | Sandy, dry. |
| Exposure | Direct sunlight. |
| Propagation | By seeds planted during the first or second lunar phase. |
| Care | Space plants 4 inches apart. Dig soil deeply, and make sure it is kept well drained and weeded. |
| Part used for Tea | Seeds or leaves. |
| Taste | Pleasant, bitter, reminiscent of maple and vanilla. |
| How to Brew | LEAVES, BY INFUSION: Cover 1 teaspoon dried, or 3 teaspoons fresh crushed leaves with 1 cup of boiling water. Allow to steep. Drink by itself or with other herbs such as alfalfa or one of the mints. SEEDS, BY DECOCTION: 1 teaspoonful of seeds to 1 cup of boiling water, boiled until the seeds are tender. For extra nutrition, don't strain the tea, and eat the seeds. This tea is very good with honey or lemon. |
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