HERBALPEDIA FENUGREEK

Transcription

1 HERBALPEDIA FENUGREEK Shabaliidag (Pahlawi); Kozieradka pospolita (Polish); Feno-grego (Portuguese); Methri (Punjabi); Pazhitnik grecheskiy, Sambala (Russian); Methika (Sanskrit); Uluhaal (Singhalese); Uwatu (Swahili); Vendayam (Tamil); Mentikura, Mentula (Telugu); Çemen (Turkish); Methi (Urdu) Description: Erect, aromatic annual with trifoliate leaves. In spring and summer, solitary or paired yellow-white flowers tinged violet at the base are followed by beaked pods with yellow-brown seeds. Height 24 inches with a spread of inches Trigonella foenum-graecum [try-go-nel-uh FEN-um GRAY-kum] Family: Fabaceae Common names: Bird s foot; Greek hayseed; Methi. Fenugrec, fenugreek, Sénegré, trigonelle (French); Ziegenkraut, Bockshornklee, Griechisch Heu (German); fieno greco (Italian); alholva, fenogreco (Spanish); bockhornsklöver (Swedish); hu lu ba (Chinese); Abish (Amharic); Hulba, Hilbeh (Arabic; Chaiman (Armenian); Mithiguti (Assami); Methi (Bengali); Penantazi (Burmese); Fenegriek (Dutch); Fenugreko (Esperanto); Kreeka lambalääts (Estonian); Shambelilé (Farsi); Sarviapila (Finnish); methro, Methini (Gujrati); Methi (seeds), Kasoori methi, Sag methi (leaves) (Hindi); Görögszéna (Hungarian); Mente (Kannada); Halba (Malay); Venthiam (Malayalam); Methi (Marathi); Bukkehornkløver (Norwegian); Cultivation: Prefers full sun and fertile, well drained, alkaline soil. Sow thickly in rows 9 inches apart in spring for main crop and throughout the summer for young salad leaves. Use kg seed per hectare. Thin to 4 inches apart; difficult to transplant. Pick young leaves as needed. Cut whole plant in autumn. The legumes are harvested before the full ripening off the seeds, which contain the alkaloid trigonellin and traces of ethereal oils. Extracts from the seeds have a typically sweet, spicy taste and are used in the US for flavoring syrups and sauces; they also season pipe tobaccos. Dry leaves and seed. Grows to 1-2 feet in height. Annual. Much branched stem. The flowers, in the leaf axils, are ½ - 1 in sessile, with a papilionate yellow-violet corolla. The fruit is a berry about 4 in which contains ten large, rough, light brown seeds, rhomboidal in shape. They are very coriaceous, but since they contain a high quantity of pectin they swell up in water. History: Native all over the Mediterranean region, in southern Asia (where it may have originated), and in the Horn of Africa. Romans imported fenugreek from Greece, where they found it to be as common as hay which gives it

2 the second part of its species name. First term in its species name refers to the plant s triangular leaves. The German name indicates that its seed-pods look like goat-horns and its leaves resemble clover. Ancient Egyptians ate it as a vegetable, using the seeds to make incense and to embalm mummies. They also roasted the seeds as a coffee as well as using it medicinally. It had little importance for cooking but it was cultivated later on a fairly large scale as a medicine. The leaves contain courmarin, which gives them the sweet hay scent when dried. Cows enjoy its taste and the plant has been added to bad hay to make it more attractive fodder. Scent of the hay passes into the milk of cows. Seeds were once thought to cure baldness. They were roasted and gobbled by women in harems, who hoped to make certain regions of their body hair more handsome. Benedictine monks introduced the plant to central Europe and Charlemagne promoted it in the ninth century. It was grown in England in the 16 th century. Long been a favorite of the Arabs and it was studied at the School of Salerno by Arabic physicians. Avicenna prescribed it for diabetes, a use it retains to this day, and it is now also used to lower blood pressure, in the oral contraceptive pill and in veterinary medicine. A main ingredient in Lydia Pinkham s Vegetable Compound. Constituents: 28% mucilage, fatty oil, saponins, choline, lecithin, phyosterols and an alkaloid, trgonelline Nutritional profile: 1 teaspoon fenugreek seed has 12 calories. It provides 0.9 g protein, 0.2 g fat, 2.2 g carbohydrates, 6 mg calcium, 1.2 mg iron and 0.1 mg vitamin C. Properties: yang tonic, nutritive, carminative, uterine stimulant, locally demulcent, alterative, anti-inflammatory, digestive tonic, promotes milk flow, lowers blood sugar levels, aphrodisiac, aerial parts are antispasmodic Energetics: bitter, warm, pungent Meridians/Organs affected: liver, kidney Medicinal: Uses have been an aid to digestion and treat inflammations. Medicinal use and commercial cultivation is at present on the increase. Its seeds are high (40%) in mucilage, an emollient soothing to the skin and used as an emulsifier in drugs and food. The seeds also contain diosgenin, a steroid that can be converted to pregnenolone (a steroid formed during the synthesis of hormones) and progesterone, the anti-estrogen hormone secreted by pregnant women. The seeds are reported to contain chemicals that inactivate trypsin and chymotrypsin, enzymes making it possible for your body to digest protein. But there is no evidence that fenugreek used to season food has any such effect. Seeds are high in protein and contain trigonelline, a nitrogen compound found in many legumes. When trigonelline comes in contact with acids or is heated, it yields nicotinic acid (niacin), the B vitamin that prevents pellagra. Grind seed coarsely, infuse and drink as a tonic tea to stimulate digestion and milk flow, ease coughing, flatulence and diarrhea. Make a mushy poultice of crushed seed and hot milk for inflammation, ulcers, swollen glands, sciatica and bruises. Said to be effective in treating fevers. The seeds have galactogenic and anthelminthic properties; the ancients believed them to be aphrodisiac. Applications: Decoction: Take as a warming drink for menstrual pain, stomach upsets, and, if a nursing mother, to increase milk flow. Disguise the bitter taste with a little fennel. Tincture: take for reproductive disorders and conditions involving kidney qi weakness. Prescribed with other gypoglycemic herbs in late-onset diabetes. Capsules: Prescribed to help control glucose metabolism in late-onset diabetes. Poultice: make the powdered herb into a paste and apply to boils and cellulitis. Aerial Parts are used in infusion: take for abdominal cramps, labor and menstrual pain. May also be made from sprouted seeds.

3 Research: In one open study of 60 type 2 diabetics, 25 grams per day of fenugreek led to noteworthy improvements in overall blood sugar control, blood sugar elevations after a meal and cholesterol levels. In a small singleblind controlled study, patients with type 1 diabetes were randomly prescribed with fenugreek at a dose of 50 grams twice daily as part of their lunch and dinner or the same meals without the powder, each for 10 days. Those on the fenugreek diet had significant decreases in their fasting blood sugar. Toxicity: Fenugreek is a uterine stimulant, so avoid in pregnancy. The aerial parts may be used in labor. Although no adverse effects are known, if too much is used during nursing, the urine of mother and child may start to have a maple syrup odor, and could potentially lead to a misdiagnosis of maple syrup urine disease. Fenugreek contains coumarin-like substances, and should be used with caution along with heparin, warfarin and other anti-coagulants.25 Due to its blood sugar lowering effects, using fenugreek may require a dose adjustment with glipizide and insulin. Insulin-dependent diabetics should seed professional advice before using fenugreek as a hypoglycemic. FOR DEFECTIVE LACTATION: Combine 2 parts fenugreek seeds and 1 part anise seeds to make 2 teaspoons. Place seeds in 1 cup cold water. Bring to simmer, remove. Let stand 10 minutes. Take 1 cup 3 times daily. Ritual Uses: Gender: Masculine. Planet: Mercury. Element: Air. Deity: Apollo. Power: Money. To bring money into the household, a few fenugreek seeds can be added to the mop water. Half-fill a small jar with fenugreek and leave open in the house to attract money. Add a few seeds every couple of days until the jar is filled; then empty the fenugreek out and begin again. Fenugreek is known as the plant of increase. It stimulates growth of all kinds. It s used in fertility spells, in spells to enhance the size of one s bust, and in spells to enhance the size of one s bank account, too. Fenugreek provides wealth and protects against poverty Place some fenugreek seeds in a jar. Every day add a few more. When the jar is full, bury in the earth and start all over again. Scatter fenugreek seeds discreetly around your house and property to bring wealth. Pour boiling water over fenugreek seeds to make an infusion. Strain the seeds out and use the liquid in the rinse water used for cleaning your floors. This potion increases male sexual ability and vigor and may magically remedy impotence as well. Place two teaspoons of dried fenugreek in a cup and cover with boiling spring water. Steep for five minutes, then strain. Add lemon and honey to taste. If the flavor remains too medicinal, try combining with peppermint, also a strong aphrodisiac. Wash the head with an infusion of fenugreek seeds to protect against demonic possession. Other uses: Dye: Boil seed for a yellow dye Cosmetic Uses: Seed contains up to 30% mucilage, protein, lecithin, vitamins and other valued conditioners. Infuse for a complexion wash. Powder and mix with oil for chapped lips, or use as a scalp massage for glossy hair. Try soaking seed until gummy and add to hand lotion recipes as an enriching, softening and thickening agent. Culinary Uses: Taste is somewhat sweet but bitter it has been compared to burnt sugar and not very delicious in raw form, developing a nice aroma only when cooked. They should always be lightly roasted before use and grinding or pounding with a mortar and pestle. Overheating turns the seed red and bitter. A heavy iron skillet is ideal for dry-roasting the seeds. Hard to grind, fenugreek seeds are best pounded in a mortar after dry-roasting. It is found as an ingredient in various ready-made curry powders, and in American chutneys,

4 spice mixtures and halva, the sesame-based sweetmeat found in India, Greece and other countries of the Middle East. The Swiss use a related species, Trigonella coerulea, as a cheese spice. Helba, a dish of northern Yemen, is made from boiled seeds, served as a purée with a garnish of fried onion and meat. Fresh leaves have few culinary uses but sprouted leaves can be tossed into salads and the plant can be eaten as a vegetable when 8 inches tall. Tastes good with/in: Indian curries of all kinds, Egyptian and Ethiopian breads, Berber spice mix, stews and to coat fried foods. Seeds are sprouted as a salad vegetable which is also eaten as a tonic for the liver, kidneys and male sexual organs. Dried leaves: boiled root vegetables. Seed extracts are used in synthetic maple syrup, and maple, vanilla, caramel and butterscotch flavors for the food industry. Recipes: Fenugreek Maple Puffs 1 Tbsp fenugreek seed ½ lb maple sugar ½ lb brown sugar ½ cup water ½ cup chopped dates ½ cup chopped candied orange peel ½ cup raisins 2 egg whites 1 cup English walnuts Put fenugreek seed in a metal tea ball and boil with the sugar and water. Remove after 5 minutes and continue cooking syrup until it will spin a heavy thread. Beat the egg whites until very stiff, then gradually pour the hot syrup over them, beating constantly. When the mixture begins to stiffen, add the walnuts, dates, orange peel and raisins. Beat until it holds its shape. Place by tablespoonfuls on waxed paper and let stand until firm. Potatoes with Fenugreek Serves 4 1 lb new potatoes Salt 5 Tbsp unsalted butter 6 oz fresh fenugreek leaves, finely chopped or 2 Tbsp dried fenugreek leaves ½ tsp curry powder ½ tsp mango powder (optional) Freshly ground black pepper Cook the potatoes in boiling salted water until just tender, minutes. Drain and pat dry. Melt the butter in a large pan. Add the potatoes and fenugreek leaves and cook gently until golden, 5-10 minutes. Sprinkle on the curry and cook for 5 minutes longer, stir often for an even golden brown color. Season to taste. Serve either hot or at room temperature. (The Encyclopedia of Herbs, Spices & Flavorings Elisabeth Lambert Ortiz) Berber Spice Mix Makes about 2 Tbsp 10 dried red chilies ½ tsp black peppercorns ½ tsp ground ginger 5 whole cloves ½ tsp coriander seeds ¼ tsp ajowan 8 allspice berries 6 green cardamoms, seeds only ½ tsp fenugreek ½ cinnamon stick Heat a medium skillet, add the chilies and cook. 2-3 minutes. Add the remaining spices and roast, stirring constantly and shaking the pan to prevent burning, until the mixture begins to brown, 3-4 minutes longer. Transfer to a bowl and leave to cool. Seed the chilies. Grind the mixture to a fine powder and store in an airtight container for up to 4 months. (The Encyclopedia of Herbs, Spices & Flavorings..Elisabeth Lambert Ortiz) Onion Bhajis Makes Tbsp oil ½ tsp ground mustard seed 1 tsp fenugreek seed 1 tsp ground turmeric 1 medium onion, finely chopped Pinch chili powder (optional)

5 ½ tsp salt 1 egg 1 cup chick pea flour Oil for frying Heat the oil and fry the spices for a minute. Add the onion and stir until well coated. Turn down the heat, cover, and cook until the onion is tender but not mushy. Leave to cool. Add salt, egg and chick pea flour and stir well. Fry generous half-tablespoonfuls of the mixture in ½ hot oil, turning them almost immediately. As soon as they are puffy and brown remove them with a slotted spoon and drain on paper towels. Serve warm. Onion Bhajis can be kept warm in a moderate oven for 20 minutes or so before serving, but they cannot be made in advance and reheated. (The Hot and Spicy Cookbook, Sophie Hale) Spiced Eggplants 2 medium eggplants, sliced and quartered 7 Tbsp vegetable oil 8 fenugreek seeds ½ tsp fennel seeds ¼ tsp cumin seeds ½ tsp nigella seeds (kalonji) salt and pepper to taste ¼ tsp chilli powder 1 Tbsp lemon juice Coriander leaves to garnish Place the eggplants in a colander and sprinkle with salt. Leave for about 30 minutes, then thoroughly rinse and pat dry. Heat the oil in a frying pan, add the seeds and cook for a few seconds until lightly colored. Add the eggplant pieces, seasoning and chili powder. Lower the heat, stir to combine, cover the pan and cook, turning pieces over occasionally, for about minutes or until they are soft and the oil is absorbed. Stir in the lemon juice and serve garnished with fresh coriander leaves (The Macmillan Treasury of Spices & Natural Flavorings) Madras Curry Mixture 1-3 tsps ground chili 8 ½ Tbsp ground coriander seeds 3 Tbsp ground cumin seeds 1/8 tsp ground ginger 1 tsp ground black mustard seeds 1 tsp ground fenugreek seeds 1 tsp ground black pepper 1 2/3 tsp ground turmeric 4 whole curry leaves. Mix together all ground dry spices and add the curry leaves directly to the recipe (The Encyclopedia of Herbs, Spices and Flavorings) Fenugreek Tea ¼ cup whole fenugreek seeds 4 whole green cardamom pods 1 3-inch piece fresh ginger, peeled and coarsely chopped 6 pieces honey-roasted licorice sticks (recipe below) 1 lime, cut into wedges Place a small, dry skillet over high heat for 30 seconds. Add the fenugreek and cardamom, and reduce the heat to medium. Shake and toast the seeds, moving the pan on and off the burner if necessary to prevent scorching, until they are aromatic, 3-5 minutes. When cool enough to handle, break open the cardamom pods and transfer the seeds to a spice grinder. Add the fenugreek and grind into a fine powder. Set aside. To make one batch of tea, combine 2 tablespoons of the spice mix, the ginger, licorice and 5 cups water in a saucepan. Cover and bring to a boil. Uncover, reduce the heat to a high simmer, and cook for minutes, until it has reduced to about 4 cups. Strain, and serve hot with a squeeze of fresh lime juice. (Tonics) Fenugreek Liqueur 2 cups brewed fenugreek tea grated zest of one lemon 1 tablespoon dark brown sugar 1 cup vodka Bring the tea to a boil in a small saucepan, and cook until reduced to 1 cup, about 20 minutes. Let it cool to room temperature. Place a pint canning jar and lid in a large bowl, cover with boiling water, and let them sit for 5 minutes. Using tongs, set them on a clean dish towel to dry. Pour the reduced tea into the jar. Add the lemon zest, sugar and

6 vodka. Close the lid tightly without forcing, and shake the jar a few times to combine the ingredients. Label and date the jar, and store it in the refrigerator for 2 weeks for flavors to develop. Sip slowly, ½ to 1 oz at a time. (Tonics) Hilba ¼ cup fenugreek seeds 2 cups water juice of ½ large lemon or one whole small lemon ¼ tsp salt Grind the fenugreek seeds in a coffee mill (or a seed grinder) until powdered. Put in a large bowl an add 2 cups of water, lemon juice and salt. Stir vigorously with a fork, beating lightly. Let stand for about ½ an hour at room temperature. Using the fork, beat again, more vigorously this time. The fenugreek will have formed into a mousse-like consistency, which, while beating, will froth up like beaten egg white. Adjust flavor with more salt/lemon juice and store in refrigerator. You can also add chopped coriander leaves as well as a hot salsa. Best eaten with soup or as a condiment to vegetables. Staple food in Yemen. (An Herbal Feast) The Complete Book of Herbs, Spices and Condiments, Carol Ann Rinzler, Facts on File, 1992 The Master Book of Herbalism, Paul Beyerl The Complete Medicinal Herbal, Penelope Ody, Dorling Kindersley, 1993 HERBALPEDIA is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA ; ; FAX: ; herbworld@aol.com URL: Editor: Maureen Rogers. Copyright All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented. References: The Element Encyclopedia of 5000 Spells, Judika Illes, Harper Collins, 2004 The Lore of Spices, J.O. Swahn, Crescent Books, 1991 The Encyclopedia of Herbs, Spices & Flavorings, Elisabeth Lambert Ortiz, Dorling Kindersley, 1992 Encyclopedia of Magical Herbs, Scott Cunningham, Llewellwyn Publications, 1982, ISBN: The Complete Book of Herbs, Lesley Bremness, Dorling Kindersley, 1988 Simon & Schuster s Guide to Herbs and Spices, Fireside, 1990 The Encyclopedia of Herbs and Herbalism, Malcolm Stuart, Crescent Books