Yes, it has a nice tang and is much used as leaves or seeds in Indian cooking. It's easy to grow but bolts almost instantly, so start new plants frequently as for cilantro.

Here is a link that might be useful: Potatoes with fresh fenugreek (aloo methi)

I like it. It has a very interesting, unique flavour. I've grown it successfully from bottles of seeds purchased in the herbs/spices section of the supermarket. It's probably the best place to look for them! What you don't grow, you eat - safely.

Propagate by seed sown direct in spring. Will germinate in fairly cool soils. Prefers fairly dry, fertile, well-drained soil and full sun. Plants mature in about 4 months.

Harvesting: Harvest the pods which contain the seeds when ripe. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, others virtually cubic, with a side of about 3mm. A deep furrow all but splits them in two. Dried seed should be lightly roasted before using (too long and they become bitter). After roasting, they can be easily ground.

Did you know that fenugreek oil is used in the manufacture of imitation maple syrup?

I once added sprouted fenugreek to a loaf of homemade bread...gave it a nice mapley flavor.

I wonder why it's not called Fenuroman or something. :D

I scatter the seeds on the surface in autumn (Mediterranean climate) - seems the birds don't like the taste! - and the rest takes care of itself. The plants are usually seeded-out or exhausted by the start of the warm weather.

So, this is a cool-weather plant?

Well... here it is; you might want to do a climate comparison. Is there a local herb society that could advise?

Its used in Indian cooking as a green leafy vegetable. Its a pretty useful herb, has a slightly bitter taste that needs proper cooking. My wife cooks it but I use it in omlettes, etc., using the cooked fenugreek as a starter.

I started using it as a fibre improver to reduce cholestrol and triglycerides (along with Mustard green, oatmeal and spinach) and found a significant improvement. During a conversation in India with one of my former teachers, I found that it is used in Ayurvedic medecine to treat heart ailments and diabetes.

Coming home to Michigan I did a little checking on the web and found that its been grown for millenia in the Mediterranean region (and Greece), and that there seems to be some foundation to that cholestrol reducing logic. I would like to add that I also had siginificantly increased my exercise and improved my diet. Also, it seems to interact with blood thinners, so if you take the low-dose aspirin and vitamin E or have low blood pressure, be careful.

Anyway, here are some links on cooking it, planting it and its benefits:
Growing:
http://archives.foodsafetynetwork.ca/ffnet/2004/6-2004/ffnet_june_16.htm
http://www.nwbotanicals.org/oak/altagri/cropoutlook.htm

Cooking:
http://www.food-india.com/ingredients/i001_i025/i013.htm
http://www.ndtvcooks.com/recipes/chickenrecipe.asp?id=53
http://www.tigersandstrawberries.com/2006/02/19/weekend-herb-blogging-methi/

Health:
http://www.healthbulletin.org/herbs/herbs21.htm
http://www.organicfood.co.uk/herbs/fenugreek.html
http://www.intelihealth.com/IH/ihtIH/WSIHW000/8513/31402/347265.html?d=dmtContent
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8457534&dopt=Abstract

nikhil: after looking at all your sites I don't think Fenugreek is the herb that was used on this particular bread. Oh well.... I certainly have learned a lot about a new-to-me herb. Thank you.