Fenugreek resembles a bean plant and is found in the Mediterranean and North Africa. Fenugreek name was derived from the Latin word Greek hay which meant fodder. India has an abundance of fenugreek and dried fenugreek leaves when supplemented to food gives good aroma. Fenugreek leaves taste bitter but is pungent with pleasant flavor. Fenugreek leaves can be used in both the ways, fresh or dried. Dried leaves are herbs that tastes bitter than the fresh leaves.

Fenugreek leaves are the best cattle fodder. Fenugreek leaves possess exceptional medicinal values. Fenugreek is given to reduce high fever as it has a cool soothing effect. Fenugreek eradicates stomach disorders like indigestion or stomach upset. People suffering with sever ulcer or arthritis are specially advised to eat more of fenugreek leaves as it marks its place slowly relieving them of their pain.

A vegetable sauce of Iran called Ghormeh sabzi is prepared using fenugreek leaves in combination with dried lime. Iranians supplement fenugreek leaves to rice dishes, stews and soups. Dried fenugreek leaves supplemented with potato curry enhances the flavor of curry thus bringing complements. Another species of fenugreek, the blue fenugreek leaves are relatively used extensively in Central Europe for its pleasant flavor. Blue fenugreek works great with cottage cheese spreads.