Fenugreek

Trigonella foecum-graecum

Use young leaves in salads, sandwiches, as a steamed leaf vegetable and added to soups and stews. Leaves of young plants are very tasty, resembling the flavour of fresh peas.
Seeds are a common ingredient of curry.The fenugreek seed is usually taken in the preparation of curry powders , pickles, & pastes, and is generally used in the cuisine of the Thailand & Indian subcontinent. Egyptians use fenugreek roasted seeds and use them as coffee.