Fenugreek is a well known food flavouring and is indigenous to eastern Europe where it is grown for its seeds and leaves. It is also a field crop in India and China and throughout the mediterannean region and north Africa as far as Ethiopia.

Fenugreek is an aromatic annual herb which grows to about 2' in height. The aromatic leaves and young plants are eaten as a vegetable whilst seeds are used in curries as a condiment.

Traditionally, the leaves are used externally as a poultice for swellings and as a paste for burns. Internally the leaves are used for indigestion and biliousness. There are other uses.

Ethnoveterinary application: seeds are used to enhance milk production in ruminants and diarrhoea in both ruminants and poultry.