Fenugreek Trigonella foenum-graecum - Bird's Foot, Methi. This leguminous native of southern Europe and Asia is known to be one of the oldest-known plants to be cultivated, rather than gathered from the wild; ancient Egyptian papyri record its routine use medicinally and in the manufacture of the incense, Kuphi, used for fumigation and in the embalming process. Its modern western name, fenugreek is actually an abbreviation of the Latin specific botanical name, which is literally translated as ‘Greek hay’. This is generally thought to have been a reference to the practice of using it as a fodder plant and as a booster for inferior quality hay. Both the ancient Romans, in around 2nd century BC, and Charlemagne, in AD812, are recorded as doing this, and it is a practice still carried out in the Middle East, although for horses, not milk cattle, as the scent of the fenugreek is carried through to the milk. Its folk-name, Bird's Foot, is a descriptive, for the shape of its tri-foliate leaves. Medicinally, its value has been known since the times of the ancient Greeks, and it was introduced into European apothecaries some time before the 9th century by Benedictine monks. Over the centuries, it has been found that the high mucilage content of the seeds make them a soothing expectorant for bronchitis and chest complaints; that the mashed seeds make an excellent poultice for skin problems and boils; fenugreek wash will ease mouth ulcers and blistered lips. The plant has been used in the oldest medical regimes to stimulate lactation in both humans and animals. Unani Tibb, the system of botanical medicine and dietetics developed by the Persian physician Avicenna, lists fenugreek as being an effective curative for coughs, tuberculosis, bronchitis, fevers, sore throat, neuralgia, sciatica, swollen glands, skin eruptions, wounds tumours, sores, asthma and emphysema. In fact, in Eastern medicine, it is prized so highly that The Prophet Mohammed issued the dictum: “If you knew the value of fenugreek, you would pay its weight in gold.” During the Middle Ages, fenugreek acquired something of a reputation as an aphrodisiac and was used by ‘witches’ and folk healers in love potions and as a cure for impotence. Modern chemical analysis has actually detected the presence of a substance, diosgenin, that acts in a similar way to the body's own sex hormones, so, whilst I don't have any actual personal experience as to its efficacy, perhaps they were actually on to something! This reputation probably led to its subsequent use as a hair tonic; modern Chinese herbalists still recommend its use for impotence and for restoring hair growth. and it is still used in some conditioning powders for horse coats. Nutritionally, 1 teaspoon of dried fenugreek seed weighs around 3.7g and contains 12 kcalories. It is high in protein and carbohydrate and is cholesterol free. It is a source of vitamins B1, B2, niacin, vitamin C, and the minerals sodium, phosphorous, potassium, calcium, iron, magnesium and zinc. The seed is also higher in folic acid content, by weight, than either dried yeast or liver. Because it is both a seed and a legume, fenugreek is quite high in protein, elevating it in some countries to food status, not merely a spice. Its nutritional value is also enhanced by sprouting it , like mung or alfalfa seeds, a process which lowers their calorific value and increases their vitamin C content. The differences are quite slight when one considers how much one would have to eat, though, so it is probably best to simply see them as a way to make fresh salad a little more interesting. Fenugreek is also a vital part of the cooking of the Indian sub-continent, the slightly bitter, ‘gold- nugget’ seeds giving that characteristic ‘curry’ taste and aroma. Middle Eastern cookery, too, has its uses for this highly adaptable plant and its products: the seeds being roasted to provide a coffee substitute and also ground with sesame seed to make halva. Another unusual use for fenugreek is as the main flavouring component in synthetic maple syrup. Today, the largest producers of fenugreek are India, Egypt, the Lebanon and Argentina, although ever-growing demand from a public which is now experimenting with Eastern and Mediterranean cuisine is ensuring a better supply of the locally grown herb. Personally, I love the stuff. From my favourite Methi restaurant dishes, which employ it in the dried leaf Kasuri Methi form, to its use, simply, as a roasted spice, to enhance that usually bland vegetable, the cauliflower. As a regular consumer, I can assure you that my hair is thick and grows very quickly and I suffer very rarely from any type of chest complaint. The aphrodisiac properties? As a lady, I couldn't possibly comment - you'll just have to find out for yourself!