Fenugreek

Fenugreek seed uses span the gamut from flavoring food to treating wounds to increasing milk production to lowering cholesterol. This powerful herb seems to have endless applications.
In India, young fenugreek plants are used as a pot herb. Its leaves and sprouts are eaten as green. The leaves are widely used, fresh or dried, in Indian cooking and are often combined with vegetables. The herb is a characteristic ingredient in curries and chutneys and the fenugreek extract is used to make imitation maple syrup. Because of its high nutritive contents, it is an important ingredient in vegetable and dhal dishes eaten in India. Seeds are used in a wide range of home-made or commercial curry powders. It is used in taita, a type of bread unique to Ethiopian and Eritrean cuisine. It is also used as an ingredient in the production of clarified butter (Amharic: qibé, Ethiopian and Eritrean Tigrinya: tesme), which is similar to Indian ghee. In northern Africa the plants are used for fodder. Fenugreek seeds are rich in vitamin E.