Widely used in traditional Indian medicine, fenugreek has an amazing repertoire of health benefits.
Research has shown that this herb may improve sensitivity to insulin,1 reduce cholesterol production by the liver,2 and boost liver health by making it more efficient at eliminating toxins from the body.3
How to Use, Cook & Store Fenugreek
Taste: Smells like maple syrup during cooking, but has a bitter, burnt sugar taste.
Great in: Fresh leaves in curries (especially with potatoes) or fry-breads. Dried leaves added last-minute to sauces, curries, and soup.
Store like this: Wrap the herb in a kitchen towel and refrigerate in a perforated bag.
- Jetté L, Harvey L, Eugeni K, Levens N. (2009) 4-Hydroxyisoleucine: a plant-derived treatment for metabolic syndrome. Current Opinion in Investigational Drugs; 10(4):353-8.
- Srichamroen A, Field CJ, Thomson AB, Basu TK. (2008) The Modifying Effects of Galactomannan from Canadian-Grown Fenugreek (Trigonella foenum-graecum L.) on the Glycemic and Lipidemic Status in Rats. Journal of Clinical Biochemistry and Nutrition; 43(3):167-74.
- Kaviarasan S, Sundarapandiyan R, Anuradha CV. (2008) Protective action of fenugreek (Trigonella foenum graecum) seed polyphenols against alcohol-induced protein and lipid damage in rat liver. Cell Biology and Toxicology; 24(5):391-400.