Here's where I use it:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1226

Last I read they are grown in California, they need a long growing season. I tried to grow. I did them in a pot on the deck. Ran out of season, but if I'd had a green house and started early and used a bigger pot I think I would have had some, they are a vine so they might work as a hanging plant. I understood you can eat all parts of the plant if anyone know otherwise please inform.

Quoted from 10809

I will have to try that. I wonder if I can use the seeds to sprout after I made tea with them. It always seemed such a waste to throw them out.

Oh yes... I have never made tea of fenugreek, but I don't think they start to grow after being in too hot water. After such use they aren't anymore "living food"...

It's a diamond superfood for me but I haven't been able to locate it anywhere locally.  Going to try to find an Indian market and see if they have any.

Quoted from Dr. Pepper

It's a diamond superfood for me but I haven't been able to locate it anywhere locally.  Going to try to find an Indian market and see if they have any.

I bought mine at a health food store.

Fresh leaves and sprouts are evidently the best!

All the same, I'd like to add a local recipe based on the traditional dish which is a basic food in the diet of Jews of Yemenite origin, as was mentioned by Myra back in 2001 (Archives - Lola's post in the beginning of this thread) using the dry seeds.

Grind the fenugreek seeds. Soak the meal in lots of water overnight, draining and changing the soaking water 2 or 3 times to remove the strong biterness.

Strain, move to a blender, add salt, cumin, choped cilantro, and crushed garlic cloves, and let whip while dripping in a little water until mousse is stable.

Add grated tomato and fresh lemon juice and serve. Keep refridgerated.

My problem with fenugreek is the typical unbearable inevitable heavy odour it gives the body fluids. After 1-2 days the odour is practically all over the place - I could never get used to it or manage with it. The maximum I do is add from time to time tiny quantities of ground seeds in cooking, and like that it gives a heartwarming flavour.

a powerful detoxifier

Update.

Although i have bought the seeds to try to make a tea i have not done that yet.  I have however used it in a spaghetti sauce recipe.  It gave it a good and unique flavor.  I'm betting the tea will be good since it's supposed to taste like maple and i love maple anything!!!.  

Quoted Text

It's a diamond superfood for me but I haven't been able to locate it anywhere locally.  Going to try to find an Indian market and see if they have any.

Dr. Pepper,
I got mine at Cost Plus Imports, but i've also seen it in the bulk spice section at Whole Foods.