Fenugreek is prepared as a porridge with water or milk and then, laid on as a plaster, allows ulcers, abscesses and boils to mature and swell more quickly.
Fenugreek can be used with milk cooked to pulp to restore strength and vigour. The pulp is suitable for nourishing sick and convalescent people as well as lean children and adults.
Fenugreek is very spicy, aromatic and slightly bitter in taste. It can therefore be used excellently in the kitchen. The taste is reminiscent of lovage. It is often a component of spice mixtures. It can be used well as a bread or soup spice as well as for seasoning salads.
Fenugreek stimulates milk production in nursing mothers, helps against loss of appetite, diseases of the veins and digestive disorders. Fenugreek improves the supply of oxygen and nutrients to the cells.
This information is based exclusively on tradition and many years of experience.
Origin: India. Controlled quality.
Recipe: Grain bread with fenugreek seeds:
½ cube yeast.
300g wheat flour.
100g rye flour.
50 g oat flakes.
50g wheat bran.
1 tbsp sunflower seeds.
1 tablespoon sesame.
1 tbsp linseed.
2 heaped TL fenugreek
1 tsp sea salt.
1 tsp honey.
Dissolve the yeast in warm water, add half of the flour, knead well, leave in a warm place for 1 hour, then mix the rest of the flour with the other ingredients and knead with the yeast dough. Allow to rise again for about an hour, form into a loaf of bread, place on a baking tray lined with baking paper. Allow to rise again and then bake in a preheated oven at approx. 200°C for about an hour. Brush with cold water 10 minutes before the end of the baking time.
Please note: The use is not intended to eliminate or alleviate any disease, suffering or medical condition. The information given here comes from naturopathy, is based on tradition of folk medicine or many years of experience. Under no circumstances should this information replace a consultation with a doctor. If you have any questions, please contact your doctor or alternative practitioner.