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FOOD OF THE WEEK
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An herb to entice and give your food great flavor but also a great natural health builder!
 
Fenugreek herb aka Greek hay!
 
Not something you would eat by itself but used as seasoning with a huge benefit in doing so.

Rich in vitamins and minerals, and because it is a seed and a legume, it is high in protein, which makes it very useful in vegetarian diets.
 
Those Vitamins are A, B12, B6, E, D, C, K, Retinol, Alpha Carotene, Beta Carotene, lycopene, Lutein+Zeaxanthin, Beta & gamma & delta  Tocopherols, Thiamin, Riboflavin, Niacin, Folic Acid and Pantothenic Acid. Also rich in minerals; Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Selenium.

The seeds have a strong aroma and somewhat bitter taste, variously described as similar to celery, maple syrup, or burnt sugar. One of the spices the Egyptians used for embalming, and the Greeks and Romans used it for cattle fodder (animal feed hence the Latin name foenum graecum meaning Greek hay).

Historically a native to southern Europe, the Mediterranean region, and Western Asia, is cultivated from Western Europe to China for the aromatic seeds, and is still grown for fodder in parts of Europe and northern Africa. It was grown extensively in the imperial gardens of Charlemagne. It is necessary ingredient in Indian curries. Both seeds and leaves are used!
 
Store in a cool, dry place for maximum of 6 months. Uncooked fenugreek seeds have an unpleasant, bitter taste, so the seeds are usually roasted and ground before use to decrease the bitterness. The seeds are very hard, and difficult to grind, a mortar and pestle works best. Seed extract is used in imitation vanilla, butterscotch and rum flavorings, and is the main flavoring in imitation maple syrup. Also used in breads in Egypt and Ethiopia. Ground seeds and/or leaves, can give a nice lift to some bland vegetarian dishes and especially flavorful with lamb. Also good in marinades. Generally, a nice unusual flavor to experiment with to achieve some different effects. Use very young shoots with only a few leaves and some watercress for a nice salad addition. Fenugreek seeds are also used in candy, baked goods, ice cream, chewing gum and soft drinks. The seeds can be roasted and used as a coffee substitute. Once used as a yellow dye. The leaves are dried and used as an insect repellent in grain storage units.
 
In various areas of North Africa the seeds (ground into a paste) were traditionally eaten by women to gain weight, in combination with sugar and olive oil. The seeds are still used for weight gain in Libya and other areas. They are also an important source of diosgenin, which is widely used in the production of steroids (probably accounts for the weight gain ability), sex hormones, oral contraceptives and veterinary medicines.
 
Known Health Benefits:
Lowers blood sugar: Fenugreek Studies have shown that it helps stabilize blood sugar control in people with either type 1 or type 2 diabetes. But if you're currently on medication for diabetes, inform your physician if you decide to try fenugreek. It is so effective; its hypoglycemic effect could be dangerous if taken suddenly and in high doses. But when monitored by a physician, preferably one who is herb knowledgeable, it could be part of your natural management of blood sugar.
 
Lowers "bad" cholesterol: Fenugreek is apparently able to sort out the good from the bad when it comes to cholesterol. 25 g a day was consumed for a 24 week-study, HDL (good) cholesterol showed a 10 percent total increase, while LDL (bad) levels steadily decreased throughout the testing period. 
 
Aids digestion: Fenugreek stimulates the pancreas and can aid in digestion. However, too much can cause diarrhea -- something to watch out for and back off on your dose if it occurs.
Increases mothers breast milk production: Fenugreek seeds contain hormone precursors that increase milk supply.  Scientists do not know for sure how this happens.  Some believe it is possible because breasts are modified sweat glands, and fenugreek stimulates sweat production.  It has been found that fenugreek can increase a nursing mother's milk supply within 24 to 72 hours after first taking the herb.  Once an adequate level of milk production is reached, most women can discontinue the fenugreek and maintain the milk supply with adequate breast stimulation. 
 
The medicinal properties are in their highest concentration in the seeds, which have a bitter taste that improves when toasted.
 
If you've been thinking about branching out in the kitchen, you might want to try some Middle Eastern or North African dishes that are heavily spiced with fenugreek.
 
Found on herb store shelves in powder, capsules and gum forms or in combination with other medicinal herbs.  One Dr. Wayne Garland uses in many of his Master Formulas Herbal Formulas!
 
For recipes galore try Click Here
 
Season and be healthy!
Lena

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 HEALTH TODAY
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