Herbal medicine turned kitchen spice, fenugreek is a widely diverse herb that is largely grown and used in Mediterranean regions. This herb is gaining prominence as a flavorful spice with a myriad of uses. The healing use of fenugreek is documented as far back as 1500 B.C. when it was used for childbirth and digestion concerns.
Cooking
The seeds and leaves of the fenugreek herb are used in Mediterranean dishes. The more adventurous cook can pair the ground seed with water and make a paste with unique flavor, similar to that of clove and curry. Fenugreek seeds are used in chicken dishes and sauces. The leaves are traditionally used in Indian chickpea preparations such as fenugreek-chickpea curry.
Lactation
Although the first medicinal uses of fenugreek centered around childbirth, it is now known that pregnant women should avoid fenugreek because of its ability to promote uterine contractions. For this same reason, fenugreek is used as a lactation herb, helping new mothers build up and release a plentiful milk supply for the newborn.
Blood Sugar, Laxative and Lipids
For diabetics, this herb has emerged as a natural way to reduce blood sugars. Diabetics who choose to use more fenugreek should consult their physician and monitor their blood sugars closely. Constipation may be eased with the ingestion of this natural laxative. There has been little research to suggest fenugreek as a cholesterol-reducing agent, however, limited studies have shown reduction of cholesterol and lipids with fenugreek use.
Considerations
As an herb, fenugreek is not supported by the Food and Drug Administration to cure or treat any illness or symptoms. In fact, questions arise around the use of fenugreek if you have blood clotting disorders, as this herb can lengthen your clotting time. Also, avoid fenugreek if you take MAO inhibitors, due to its interaction potential. Doses nearing 100 g per day can stimulate gas and diarrhea, according to the Memorial Sloan-Kettering Cancer Center.
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