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Fenugreek and its many uses

By Madhuparna Panigrahi

INDIA - FEBRUARY 28: Peppercorns, fenugreek, mustard, coriander at Khari Baoli Spice and Dried Foods Market in Old Delhi, India (Photo by Tim Graham/Getty Images)
INDIA - FEBRUARY 28: Peppercorns, fenugreek, mustard, coriander at Khari Baoli Spice and Dried Foods Market in Old Delhi, India (Photo by Tim Graham/Getty Images) /
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As we keep exploring various international cuisines, fenugreek is one herb that waits to be explored more. The clover-like plant is endemic to western Asia (mostly around the Indian subcontinent) but is also found across the Mediterranean and parts of southern Europe.

So, what is it exactly?

The herb fenugreek is referred to both the leaves and seeds of the plant belonging to the Fabaceae family. In other words, it’s a legume, like peas or beans. The leaves are dark green and round and the seeds look squarish and golden brown.

The leaves (both fresh and dried) have a little bitterness to them but a strong, distinctive aroma when you cook them. The seeds, on the other hand, have a nutty flavor. The seeds are usually odorless unless you put them in food. Both the leaves and the seeds of fenugreek are edible. Like most herbs and spices, fenugreek is also said to have a host of medicinal benefits.

In India, North Africa, and the Middle East, the seeds are used as a part of various spice blends. But the leaves are a staple around the Indian subcontinent, particularly in Western India.

How to use fenugreek in cooking?

To cook with fenugreek, you can chop the leaves and sauté them with some shallots, chili peppers, and garlic for an aromatic dish. Being a leafy vegetable, it can be a good way to eat greens. You can also add chopped potatoes to it, to make it more wholesome.

Chop up the leaves and add to a lentil stew for a dash of flavor. You can do this with both fresh and dried leaves.

As far as the seeds are concerned, you can use them as tempering for curries and stews. Just heat a little oil and add the seeds. When they sizzle, take them out and sprinkle on lentils, curries, or even a salad.

Fenugreek seeds for pickling vegetables
. (Photo by Neilson Barnard/Getty Images for International Culinary Center Catering & Events) /

A personal favorite, the seeds make a great addition to pickles. When pickling vegetables, sprinkle a few fenugreek seeds in the brine, along with peppercorn and mustard seeds.

While fresh fenugreek leaves can be hard to find in colder countries (since they aren’t cultivated naturally), you can easily get dried fenugreek leaves and seeds in stores. You can also buy frozen leaves and add a new flavor to your daily dishes!

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