From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also methi. A seed of a legumous plant native to southern Europe and western Asia. Its botanical name Trigonella foenum-graecum comes from the Latin trigonella, referring to the flowers triangular shape, and foenum-graecum, meaning "Greek hay", the Roman name for it. One of the oldest cultivated plants, it was used by the Egyptians in embalming and encouraged for cultivation in central Europe by emperor Charlemagne in AD 812.The largest producers today are India, Egypt, Lebanon and Argentina. Because it's a seed and a legume, fenugreek is rich in protein, and in some countries it's an important food, not just a spice. Fenugreek is the principal flavoring in imitation maple syrup. Brown fenugreek seeds are bitter. Lightly toasting them removes some of the bitterness. The seeds are an ingredient in sambar powder, a seasoning mix from South India. The leaves are also used in Indian cuisine. The young, tender, bitter leaves are used both as a flavoring for breads or savory fritters and as a vegetable, often cooked in the same manner as spinach. Fenugreek leaves are also used in Yemeni and Ethiopian cooking, often as a flavoring in sauces. The fresh leaves can be harder to find in North America, but the dried version, found in Indian grocery stores, is an acceptable substitute.
