Fenugreek belongs to the Fabaceae (or Leguminosae) family, commonly known as the legume, pea or bean family. This explains why the seed pod, which contains ten to twenty hard, light-brown seeds, looks like a miniature broad bean. These seeds smell of green peas and have a sharp sweetness like maple syrup explaining why an extract of fenugreek seeds is used to make imitation maple syrup. Fenugreek is often known for its culinary uses as a spice, adding a savory depth to curries and rice dishes, but it also has powerful uses in herbalism.
Fenugreek has been much used in convalescence by some cultures and has a rich history as both a food and a medicine to nourish a weakened system back to health. It is a warming and stimulating herb for people who are depleted and need to build up their blood and strength. It can stimulate the digestive system and fortify a person who has become weakened by illness or loss of physical condition.
Promoting the production and flow of milk is the first use many Western herbalists think of with respect to fenugreek. It is widely used to promote lactation and is traditionally used as a galactagogue in Ayurveda. The most well researched area of therapeutic use includes effects on blood glucose, glucose tolerance and insulin levels. Fenugreek has been shown to decrease insulin resistance and increase insulin sensitivity, as well as reducing serum triglycerides in mild type 2 diabetic patients.
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