Fenugreek - How To Use

(Also known as Goat's horn, Greek hayseed and Greek clover)


Part of the bean family and a relative of the liquorice family. Young fenugreek leaves are a delicious vegetable. They have a similar appearance to pea shoots when not dried and milled to a herb form. Fenugreek translates from Latin into Greek hay. The Fenugreek seeds have a sweet and strong taste with a hint of maple syrup and coffee. The leaves are less pungent. Its stuffy baseline isn't to everyone's liking when taken on its own. It typically provides a bittersweet background to many recipes. It is native to the Eastern Mediterranean.


Fenugreek leaf is considered great for gut health. It is often recommended for women who breastfeed to increase their breast milk supply, where there can be a decrease in milk supply because of stress or fatigue amongst other well-being reasons. It is also considered to benefit a healthy scalp and boost hair growth. 

Interesting facts

  • Archaeologists have found evidence of fenugreek seeds in Iraq dating back to 4000 BC and further remnants of fenugreek seeds in the 3000-year-old tomb of Tutankhamen. The Egyptians considered fenugreek as a cure or remedy.
  • In Roman times, it was such a common plant, that cattle regularly ate fenugreek fodder.
  • In the second century AD, there is a record of the Syrians using fenugreek as an ingredient in a ritual perfumed ointment for athletes anointed during the games. Today it is used in Iranian, West Asian, Indian and Sri Lankan dishes, and it is a typical ingredient found in curry powder. 

Chief flavour profile

Sotolon: (sweet, maple syrup and caramel) think candyfloss at the funfair. Sweet like brown sugar. This key flavour profile complements other spices such as liquorice, allspice and cinnamon.

Blends to try with Fenugreek Leaves

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