Most are familiar with fenugreek as a key component in creating commercial curry powders. But who knew the nutty, slightly bitter seeds and leaves have many therapeutic properties? Fenugreek is an anti-inflammatory, a cholesterol reducer, a wound-healer and a strong stimulant of milk production in nursing mothers. To make a healing herbal tea, add 2 teaspoons of crushed seeds to a cup of water and simmer for 10 minutes. The seeds can also be sprouted and added to salads. Here's a super recipe from Indian cooking guru Madhur Jaffrey for Aloo Achaar, a Nepalese potato salad that's best served after allowing the dressing to absorb for at least 12 hours. Over high heat, darken 10 to 12 whole fenugreek seeds in a small skillet with 2 teaspoons of vegetable oil (this will only take a few seconds). Pour the oil and seeds into a non-metallic mixing bowl. Add 4 tablespoons of ground roasted sesame seeds, 3 tablespoons of lemon juice, 1 teaspoon salt, and 4 seeded and minced jalapeo peppers. Add 4 tablespoons of sesame oil drop by drop and whisk with a fork until the dressing emulsifies. Bring a saucepan of water to boil and add 4 medium-sized waxy boiling potatoes. Once they're tender, remove them from the water with a fork and carefully remove the skin from the still-hot spuds. Dice them into 1-inch cubes and add them immediately to the bowl that contains the dressing. Mix gently, cover and refrigerate overnight. This salad can be eaten cold or at room temperature and will keep in the fridge for three to four days.