Hey Boo..I don't know much about it..as far as growing..but great idea!
My mom called eariler in the week and said she'd added Fenugreek capsules to her herbal repetoire because it's supposed to help flush the lymp system..So I'm even more interested in it now!!!!!
Just happen to have an Heirloom seed catalog next to me..
Here's what it says for Fenugreek.

The aromatic leaves are a popular potherb in India. Also used in curry powder, in imitation flavorings and as a coffee substitute. The seeds make a tastey tea. Popular in western Asia and the Mediterean. Sow in place in Spring, on quarter inch deep. Soak seeds 12 hours before planting. A nitrogen-fixer, it can tolerate poor soils.

I think I'll add it to my order.

Boo, fenugreek is used a good deal in Indian food. I also use it in Michael Chiarello's rub for Forever Pork.

Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Yield: about 1 1/4 cups

"..it can tolerate poor soils." That's the herb for me!

I'm confused msazadi, as I see fennel in that pork recipe, but no fenugreek. As far I know the two are very different. Last recipe I saw that used fenugreek was for a type of ethiopian food...

Emily

I use fenugreek often, mostly in Indian dishes. I mix it in with curry powder and/or garam masala, especially when making lentil soup, but I've also used it with garbanzos and curried chicken. To me, it is one of the defining spices for Indian cuisine. I generally also have tomatoes in dishes that I add fenugreek.

Fennel is common in Italian cooking, but I like fenugreek better, which is a very different flavor.

Lars

If you use too much fenugreek it will make the dish bitter tasting.

Fenugreek is a native of Asia, northern Africa and the Mediterranean, but will tolerate temps as low as -15C.

Culinary Uses: Ground seed is one of the principal ingredients of curry. Oil is used to manufacture imitation maple flavouring. Seeds and leaves (fresh or dried) flavour curries and chutneys. Use in curried fish, meat or vegetable dishes. Add a little ground fenugreek to spicy breads. Infused roasted ground seeds can be used as a coffee substitute or adulterant. Sprouted seeds are used in salads and are high in iron. Dried seed should be lightly roasted before using (too long and they become bitter). After roasting, they can be easily ground.

Medicinal Uses: Seeds are used in convalescence and in cases of eating disorders to increase appetite. Also used to treat fever, bronchitis, colds, sinus problems gastritis, diabetes, sore throat, skin problems and to increase milk production. May lower cholesterol and blood-sugar levels in diabetics. Seed tea relieves digestive and menstrual pains, reduces fevers and as a poultice, it is used for skin infections. Seeds are sometimes used to restore some hair growth and libido in men. A decoction of the seeds is sometimes used as a substitute for cod liver oil.

Other Uses: Soak seeds to make a skin-softening lotion. Seed yields a yellow dye. Fenugreek is useful in the garden for breaking up heavy soils and contributing nitrogen and organic matter. The oil is an excellent insect repellent. The seeds help deter bugs from laying eggs or entering areas.

Warning: Fenugreek is sometimes used to relax the uterine muscles and should not be used by pregnant women. Taking more than 100g of seeds daily can cause intestinal upset and nausea. Avoid is there is a history of breast cancer or if you have been advised not to take birth-control pills.

We tried growing fenugreek last year in our herb garden at our local arboretum (Z 7b). I started them from seed and transplanted. They didn't survive, but I'm sure it had to do with our drought. I plan to try it again this year. I ordered seeds from Richter's Herb Farm.

Pam

Here is a link that might be useful: Richters

As mentioned above it does increase milk production for nursing. I took it in pill form after my twins were born. It helped so be careful:)

As an aside - in Marathi, fenugreek is known as methi, just in case you see an Indian recipe calling for methi. DH buys some type of crispy Indian snack that you dip in methi. He loves it, but I think the power by itself is an acquired taste.

added to the filling in chicken pie puts the taste over the top

it's a spice I love the aroma of but never think to use it. I'll be watching this thread with interst.

Daisy? Soak the seeds to make a lotion? Do you have more information on that?

They do grow quite easily from seed. You do have to soak the seeds overnite though before planting. I like putting some fenugreek leaves in salads.

Just do as it says - soak the seeds in water, preferably overnight, strain, and use the liquid as a face lotion which will make your skin feel lovely and soft.

Wow what a blast from the past for me. I used to use fenugreek tea for my son when we were dealing with scorching colic - as a digestive aid. I had not seen it since in cooking.

Gotta love Boo for bringing up the spice rack challenge once again so we can all find better ways to apply items available to us to be better cooks. Thanks BooBabes :)

Can we do Galangal next mebbe or fennil/fennel? I love the spice rack challenge threads. I learn so much about how to better apply seasoning every time.

I'm glad someone else likes the spice rack challenges. I was afraid I was just picking Daisyduckworth's brain. So I shied away from it for a little while. Fennel has been a big mystery to me. Get ready to write Daisyduckworth!

I've never even heard of Galangal!

I mostly use fenugreek in my Indian recipes, but sometimes I toss a few seeds in to a pot of tea, which gives it an interesting flavor.

I just read the other day that if you add fenugreek seeds to the apples when making applesauce, and then strain them out before you serve the sauce, they lend a sort of maple flavor.

i had only heard of this once or twice before and spotted a recipe from lars that i wanted to try. couldn't find any of it here so i wrote and asked if it was important to the recipe? he assured me it wouldn't be right without it and both he and ellen sent me some--wasn't that sweet? lots of time around here if you ask, you will receive... anyway, his original method is good but i've also simplified his recipe and marinate chicken pieces and then grill them. either way will work just fine! but do try it--always nice to have another chicken recipe.

Algerian Roasted Chicken  -- Lars--based on recipe by Chef Farid Zadi

1 whole chicken
4 cloves of garlic
1-1/2 tbsp Kosher salt
1 teaspoon of sumac
1/2 teaspoon of sesame seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek
3/4 tsp cumin
3 tablespoons of butter, room temperature
1 tbsp minced Thai basil (or 1/2 tsp fennel)
2 lemons
1 tbsp extra virgin olive oil
Freshly ground black pepper
extra herbs, 1 tsp each minced fresh oregano and basil, optional
4-5 sprigs of thyme
Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal
Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs.
Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin.
Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired.
Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat.
Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh.
Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed.
Serve with roasted potatoes, green salad, and French or Italian bread.
Lars