Fenugreek

What is fenugreek?

Fenugreek is an aromatic herbaceousplant of the Fabaceae family. It is also known as trigonella fenugreek or senegrain.

Annual plant which can reach up to 60 cm height, it is characterized by its oval leaves with three leaflets. The flowers of fenugreek are pale yellow. They produce pods of 7 to 8 cm length.

Condimentary plant, the fenugreek intervenes in the composition of curries and ras-el-hanout. One consumes seeds and sheets of it.

It is rich in vitamin A, B1, C and contains magnesium, calcium, iron, phosphorus, sulfur and up to 30% protein. It has a characteristic odor similar to that of celery, which can be found in Maggi broth or Viandox.

Did you know? india is the largest producer and consumer of fenugreek.

The harvest of fenugreek

Fenugreek is an annual plant. The sowing period is between March and September. During the first three months after sowing, it is recommended to grow under cover. Native to countries with a mild climate, fenugreek is not susceptible to frost!

The use of the seed and the leaf of fenugreek

According to the countries, the use of fenugreek differs:

In India, fenugreek is called "methi" and the leaves and seeds are consumed. It is one of the aromatic plants that are often found in the composition of masalas (spice mix).

In Morocco, the fenugreek seed is used in tagines cooked with leftovers: the terda. It is a mixture of legumes, garlic, onions, tomatoes and spices to eat spread on bread.

The origins of Fenugreek

Fenugreek is native to North Africa. It was also cultivated in India, Pakistan and the Middle East before being imported into Asia.

Used in 1500 BC by the Egyptians, it was mentioned around 400 BC by Hippocrates, a Greek physician, as a plant with soothing properties. It is in VIIe century, that one will start to cultivate it in the Middle East.

Other uses of fenugreek

Fenugreek has long been used for medical purposes. Its use differed according to the countries:

- In Egypt: it was already used 1 500 years ago in places of worship to purify the air. Fenugreek was also used in the composition of elements necessary for mummification.

- In China: fenugreek is part of the plants used in Chinese ancestral medicine.

The fenugreek acts on our :

• Physical
• Hormonal system
• Digestive system
• Nervous system
• Metabolism

Fenugreek is also used in Ayurvedic medicine. It is believed to have anti-inflammatory and fortifying properties. It is also used to fight against rheumatism, respiratory problems, asthma... It also opens the appetite and is recommended for people suffering from eating disorders of the anorexic type.

Lastly, the fenugrec is a galactogenic plant, very useful to support the lactation in the nursing mothers. However, consumed in great quantity (more than 4 000 mg per day), it can generate uterine contractions and is thus to be avoided during the pregnancy.

Nowadays...

Today, fenugreek is appreciated by the sportsmen, because it increases the sporting and muscular performances. It also makes it possible to recover more quickly after the effort.

In China, fenugreek is used in the equestrian field to fortify horses, while in India, fenugreek is used as a fodder solution equivalent to our hay.

Did you know? ayurveda is based on 3 humors called Doshas: Vata, Pitta and Kapha. Ayurvedic practitioners consume fenugreek because it calms Vata (movement) and Kapha (stability). When a man finds a certain balance between his 3 doshas, he is considered healthy according to Ayurvedic rules.

How to use ayurvedic fenugreek in cooking?

The taste of fenugreek is similar to celery with a sweet and slightly bitter note. All the elements of fenugreek are used in cooking:

• Seeds: They are used to spice up dishes. They can be eaten sprouted or cooked in salted water.
• Leaves: They are eaten cooked in water or can be incorporated into certain dishes for its aniseed flavor.
• The seeds of fenugreek: It is about the seeds to be crushed and moudres. It is used in Indian spice mixtures (masala).

The fenugreek holds an important place in ayurvedic cooking. It stimulates the appetite while controlling the sugar level and bad cholesterol. Its seeds are used in the preparation of curries.

Our recipe ideas with fenugreek

The starter: Vegetable and spice nems

This vegetarian recipe with Asian flavours is a tasty starter. The vegetables (mushrooms, carrots, onions, garlic, zucchini...) are sliced and sprinkled with a mixture of spices: garam masala, fenugreek, fennel powder, cumin, pepper. Brown them in sherry vinegar, soy sauce and add 1 tablespoon of cane sugar. Make your nems with rice sheets. Excellent with a sweet and sour sauce.

The dish with fenugreek: Massalé beef

The beef massalé is a tasty and spicy recipe which seduces for the power of its taste. Flavor your oil with the following spice blend: Cinnamon, cardamom, cloves, star anise. Add shallots, tomatoes and green peppers. After 5 minutes, add onion paste, garlic and ginger. Once the onion paste has liquefied, add coriander, chilli, cumin, fennel and fenugreek. Cook the beef in the vegetables. Excellent with rice.

Dessert: Citrus fruit compotes with fenugreek

Fenugreek goes particularly well with citrus fruits: oranges, grapefruits, lemons... Cut up your citrus fruits and fry them, add sugar, a little vinegar and a teaspoon of fenugreek. Let it stew. To be enjoyed with a cheese bank or as an accompaniment to a brioche or bread.

How to store fenugreek?

We advise you to store fenugreek seeds in an airtight container, away from light. The fenugreek leaves can be kept in the refrigerator for a few days.