Ok, i've never tried fenugreek before.  I have no idea what foods it would be good with or how to use it.  I saw the seeds at WF's but don't know what to do with them.  I've heard of fenugreek tea, can you make a tea from the seeds?.  Can anyone give me an idea of what the taste is like, is it strong or mild, etc...?.  I know it's in curry but i don't like curry, even though i love turmeric!.

Thanks in advance for any suggestions!.  
Mickey

I looked in my Betty Crocker's Indian Home Cooking this is what it says:

The leaves of this plant are highly aromatic with a perfumed bitterness. The fresh leaves have a remarkable resemblance to watercress but have a far more complex flavor.  

I remember reading that you can also eat the bean pods, with I grew on year. They look like little snow peas. They need a long growing season. I also have some seeds maybe I'll start some in a pot. For recipes get a South or East Indian cookbook.

The seeds can be used in place of yellow mustard seeds, according to this book.

Based on this link its a wonder product: http://www.homeremediesweb.com/fenugreek_health_benefits.php

You boil the seeds to make tea.

If you add sweetener you have fake maple syrup.


You can grind the seeds up and use it as a spice (often found in curry).

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It makes you smell like maple.

Increases milk production if you are lactating.

I eat it mixed with other spices/ salt and cayenne.. and .. add it to any protein / vegetable food.. I add it towards the end of the cooking cycle.. for benefit rather then strong flavoring..

I like curry so I would not mind the flavor..

I bought it as tea.. Yak... the smell is wrong

Quoted Text

If you add sweetener you have fake maple syrup.

think I ll add a bunch of sprouted fenugreek seeds into a jar and pour vegetable glycerin......like I do with thin sliced ginger

all different flavored syrup

Quoted from C_sharp

You boil the seeds to make tea.

If you add sweetener you have fake maple syrup.


You can grind the seeds up and use it as a spice (often found in curry).

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It makes you smell like maple.

Increases milk production if you are lactating.

I use the seeds to make tea. I love the taste and the smell.

I have sprouted fenugreek seeds. The sprouts are a fine supplement to salads

Soak overnight, rinse thoroughly in the morning and put into sprouter. Rinse and let all possible water come out off seeds twice a day - morning and evening. I have got my sprouts ready so that it took 2 days - a half for soaking and one and a half for sprouting.

I seem to recall that Explorers can't have fenugreek?

Quoted from Possum

I seem to recall that Explorers can't have fenugreek?

Not listed in Genotype for explorers so that makes it a neutral.

Debra

Just checked the book I have - it is a black dot in "live foods" for Explorers...

I have it as a neutral from Swami.

It is neutral in mine too.  I use it sprouted in my salads, have not done that for a while though, but I love the smell and pungy taste of it ...  

I use the leaves more than the seeds. I am not sure which the rating was based on. It is neutral on my SWAMI.

Fenugreek leaves are a diamond superfood on my Swami.  I've been using the leaves in an Indian dish called Butter Chicken.  I've never tried the seeds sprouted.  Will give it a go this weekend.

where do you buy those?

I have bought both dried and frozen fenugreek leaves at Indian markets. Often labeled methi instead of fenugreek.

Canned was also available, but it may have contained something I was not supposed to have.

interesting......those might be real easy to grow at home, no?

Lola, I buy the fresh and dried at a nearby Indian store.

Fenugreek is easy to sprout.

Also easy to grow in garden. Likes rich soil. Will make garden smell like maple.

sounds nice!

This thread was just what I needed. More variety. Fenugreek has been on my n"never eat" list simply because I just didn't know where to get it or what to do with it. I'll now go and get some. Thanks!

Yep, has been very easy to sprout. Usually doesn't fail.

Quoted from Cristina

It is neutral in mine too.  I use it sprouted in my salads, have not done that for a while though, but I love the smell and pungy taste of it ...  

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.

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.