Taste (Rasa): Bitter
Energetics (Virya): Heating
Doshic Effect: Balancing for Vata and Kapha
Benefits & Use: Fenugreek may help with numerous digestive problems, such as upset stomach, constipation and inflammation and is often incorporated in an ulcerative colitis diet treatment plan due to its anti-inflammatory effects. In addition to lowering internal inflammation, fenugreek is sometimes used externally as a poultice, which means it’s wrapped in cloth, warmed and applied directly to the skin. This medicinal herb seems to also benefit those with heart conditions, such as hardening of the arteries and high blood levels of certain fats, including cholesterol and triglycerides. Thought to lower blood sugar, it also appears to slow absorption of sugars in the stomach and stimulate insulin.
Additional Uses: Loss of taste; dandruff; sore throat; mouth ulcers; anemia
In the Kitchen: Fenugreek seeds have a somewhat bitter taste, similar to celery, maple syrup or burnt sugar, and are often used to make medicine. However, fenugreek has a far more pleasant taste when cooked. To extract the most flavour, grind or dry fry the seeds. To dry fry heat up a pan, add the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently.
Recipe: Mother’s Milk Tea
- 1/4 cup fenugreek seed
- 1/2 cup dried nettle leaf
- 1/2 cup dried red raspberry leaf
- 1/4 cup fennel seed
- 1/2 cup dried lemon verbena
- 1/4 cup dried blessed thistle
Make the tea blend: Mix all ingredients together and if not using right away, store in an airtight container until ready to use.
To prepare the tea, measure out 1 teaspoon of the tea blend per cup of water: If making an individual cup, use a tea infuser ball or individual tea bag. If using a teapot, measure out tea proportionally to the cups of water in the teapot.
Allow the tea to steep for 5 minutes so that the herbs infuse the water.
Remove tea bag or infuser and enjoy.