fenugreek-msg - 10/22/14
Period and modern uses of fenugreek.
NOTE: See also the files: herbs-msg, herb-uses-msg, herb-mixes-msg, A-Med-Garden-art, p-herbals-msg, poppyseeds-msg, seeds-msg, spices-msg.
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Stefan at florilegium.org
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Date: Mon, 7 Jul 2014 20:58:05 -0700
From: Wanda Pease <wandap at hevanet.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Fenugreek
Some 30 years ago I bought some Fenugreek for use in a forgotten recipe. About a third of the bottle came with me from Germany to South Carolina to Oregon to my spice/herb collection. On a wild moment of madness I decided to check dates and replace or toss old stuff.
The seeds sat there looking ancient and harmless so I filled the bottle up with water and let it stand for a few days before throwing it on some newly weeded ground.
Now I have many little fenugreek seedlings and no idea what you use it for!
Ideas?
Regina Romsey
Date: Mon, 07 Jul 2014 22:07:24 -0600
From: James Prescott <prescotj at telusplanet.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
The leaves have a strong flavour and colour and are used in East Indian
cooking. See also 'methi'. Also used in Turkish and Greek cooking, and
presumably other cuisines.
Thorvald
Date: Tue, 08 Jul 2014 00:07:38 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
http://theherbgardener.blogspot.com/2009/02/growing-fenugreek.html
http://www.bbc.co.uk/food/fenugreek
might help.
Johnnae
Date: Tue, 08 Jul 2014 01:18:24 -0300
From: Ana Valdes <agora158 at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
The Armenian kitchen uses it and I assume the old Persian food used it to, since Armenian and Persia share many influences and had great cultural exchanges.
Ana
Date: Tue, 8 Jul 2014 00:22:26 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
Use them any way you would use spinach or other greens. It's a
different flavor but very good. Try mixing a little into some cooked
potatoes, or use in bread. Or use them as microgreens in salad. I
think it might be very interesting in fresh cheese.
If you know any nursing mothers, tea from the seeds is said to be a
good galactagogue.
Ranvaig
Date: Mon, 7 Jul 2014 23:47:26 -0500
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
Check out Katzers spice page on fenugreek.
http://gernot-katzers-spice-pages.com/engl/Trig_foe.html?spicenames=nl#top
Bear
Date: Tue, 8 Jul 2014 13:02:05 +0000
From: Gretchen R Beck <cmupythia at cmu.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
Any Indian recipe that calls for Methi! (mixed with potatoes and spice is particularly tasty!)
margaret
Date: Tue, 8 Jul 2014 11:24:49 -0700
From: Wanda Pease <wandap at hevanet.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
Fascinating! Sounds like I can gather the too many baby plants and use them.
I wish I'd known about the lactation bit since my Daughter-in-law is still nursing the twins. I suspect that will stop soon since the little Darlin's are developing shark like teeth.
Regina
Date: Wed, 09 Jul 2014 00:44:35 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
According to al-Warraq, Fenugreek "is hot and causes bloating and
headaches."
Be warned.
The only recipe he gives using it is a medicinal recommended for asthma,
labored breathing, and coughs.
According to the notes, Ibn al-Baytar says that "The fresh herb ... used
to cure back complaints, kidney ailments, and pain caused by a cold
womb. It is also believed to increase blood."
--
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/
Date: Wed, 9 Jul 2014 15:40:35 -0600
From: Susan Lin <susanrlin at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Fenugreek
I learned that if you add water to ground fenugreek it becomes a thick past
as the powder absorbs the water. It was surprising since I hadn't used it
before. Oh, and I found a little goes a long way.
Shoshanah
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