(trigonella foenum-graecum)
Also called bird’s foot or Greek hayseed, 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.
Part used for tea: seeds or leaves.
Taste: pleasant, bitter, reminiscent of maple and vanilla.
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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