Trigonella

Trigonella is a genus of flowering plants in the legume family Fabaceae. The genus comprises several herbaceous species native to the Mediterranean region and western and southern Asia, with some species introduced elsewhere. Members of Trigonella are typically arranged as annuals or perennials that produce pods characteristic of legumes.

The best‑known species is Trigonella foenum-graecum, commonly called fenugreek, which is cultivated for its seeds and leaves used as a spice and herb in various culinary traditions. Another notable species is Trigonella caerulea, or blue fenugreek, which is used as a spice locally in parts of the Caucasus and Middle East. In addition to culinary uses, several Trigonella species have been grown as forage crops or ornamentals.

Morphology and ecology: Trigonella species are generally herbaceous and produce small flowers and legume pods. They tend to prefer warm temperate to subtropical climates and are often grown in Mediterranean-type environments. The seeds vary in size and color across species, and many have aromatic or distinctive flavors.

Taxonomy and classification: Trigonella belongs to the Fabaceae family, within the subfamily Faboideae. The genus includes a number of regional species, with fenugreek being the most widely known and cultivated globally.

In culinary contexts, fenugreek seeds impart a distinctive bitter-sweet flavor and are used ground or whole, sometimes roasted to mellow the aroma. Leaves are used fresh or dried as an herb in various cuisines. In traditional medicine, fenugreek has historical uses, though modern scientific evidence for specific health claims varies.