Before ancient Egyptians first used fenugreek for medicine, this plant was used as food for both humans and animals. The Latin name — foenum-graecum — means “Greek hay”. Fenugreek was sometimes added to animal fodder to hide moldy and spoiled hay. Fenugreek’s seeds are prized in medicine and in cooking. The seeds are said to have a flavor somewhere between celery, nuts, and maple, but can be overpowering. Use with care when cooking — the seeds can leave other foods tasting bitter. You may find fenugreek used in East Indian, Pakistani, and African cuisines; the herb is native to western … Continue reading →