Also known as
Fenugreek is a plant belonging to the Fabaceae family which has found much use among the old world, particularly India, where the whole plant is used for food, spice medicine, and for women's general health.
galactomannans, apigenin, luteolin, orientin, quercetin, vitexin, isovitexin, diosgenin, yamogenin, tigogenin, neotigogenin, sitosterol, and volatile oils
Seeds and seed powder
Fenugreek seed can be used in cooking for its aromatic profile and maple syrup like taste, and is a staple of many Indian dishes. In cooking, the seeds are often roasted. For therapeutic use, the seeds are best freshly ground and consumed with milk. 1/2-1 teaspoon a day is recommended.
Fenugreek is a nutritious herb with many uses, finding its niche somewhere in between health and spices, like most other pleasant tasting tonic herbs. The seeds in addition to providing a variety of nutrients and phytochemicals that support general health, also have a particularly potent action at increasing milk production from breastfeeding mothers. The increase can be quite dramatic, and nursing mothers are forewarned that they may have an excess of milk on their hands.
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