Welcome to the summary page for FabulousFusionFood's Herb guide to Fenugreek along with all the Fenugreek containing recipes presented on this site, with 90 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Fenugreek as a major herb flavouring.

Fenugreek, Trigonella foenum-graecum (also known as methi) whose native realm extends from the eastern Mediterranean across to China, though it is now cultivated worldwide is a member of the Fabaceae (legume) family. It can easily be grown as a pot-herb, both for its leaves and the seeds which are used as an herb. It is a member of the family Fabaceae that includes the nitrogen-fixing legumes. As such fenugreek can survive in very poor soil. The name 'fenugreek' is derived from the Latin foenum-graecum (Greek hay).



The leaves of fenugreek (image, right) are used as an herb both in the raw and dried state. The fresh herb is aromatic, is slightly reminiscent of lovage, but with a slightly bitter overtone. In the dried form it is often sold as 'methi' and it is this that provides the 'curry' flavour in many Indian and Pakistani dishes. The distinctive 'curry' flavour of dried fenugreek leaves is created by the aromatic compound, sotolone and which is not unique to Methi leaves.



The English name, fenugreek derives from the Latin name of the plant foenum graecum literally meaning 'Greek hay', referring to both the intense hay-like fragrance of dried fenugreek herb and its Eastern Mediterranean origins.