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Fenugreek
Shanbalileh
Appears in
Published 2011
Although its English name—from the Latin fenum graecum, or “Greek hay”—refers to a Mediterranean origin, this herb actually is native to Iran, from where it was introduced to the classical world in antiquity and to China in the second century.
Fenugreek seeds are very hard and therefore difficult to pulverize, so this is one herb that is generally sold ground. Some nomadic tribes in Iran soak the seeds to make a jelly, which is said to be good for the digestion. The rather bitter fresh leaves are sometimes baked whole in bread and are an indispensable ingredient in Fresh Herb Khoresh.