Fenugreek was made into a topical paste and used by the ancient Egyptians to reduce fevers.
These leaves have a much milder flavour than the seeds, tasting somewhat like a blend of fennel and celery. Fenugreek leaves are an important spice in Indian cuisine and can be found in yeast bread called methi naan. Iran traditionally uses the leaves in a thick sauce called home sabzi made from fresh or dried vegetables. Try mashing the leaves and sprinkling them over curries and dry vegetable dishes just before serving for an unforgettable flavour.