Every winter I plant a small patch of organic fenugreek sprouting seeds in the garden. They germinate quite quickly and you soon have a great harvest of beautiful nutritious leaves. You can use the young sprouts in salads, and the leaves (not the stems) in cooking.
Fenugreek leaves can be added to just about anything you cook. Traditionally they are used in Indian cooking. So can be found added to dhal, fried pakoras, curries, saag, Indian roti bread, sambars and sambals.
Fenugreek leaves are the herb and have a lovely earthy flavour. Once picked from the stem they can be frozen.
Fenugreek seeds are the spice and once again appear in many Indian recipes or curry powders.
Fenugreek seeds can also be spouted in the kitchen and would be a great for folks who cannot garden outside in winter.