Fenugreek, Meethi, Hilba, A Green Vegetable
Fenugreek or Hilba Uses in Ancient Times
Hilba is a cure for a hundred ailments.
The Prophet Muhammad (peace and blessings of Allaah be upon him) said: “Treat with hilba.” (Zadul-Ma'ad, 4) Doctors said, “If people knew the benefits of hilba, they would buy it for the price of gold.” The English scientist Kleber said, "If you put all the medicines in one phase of the criterion, the criterion is equal to the criterion," the critter is the world-famous spice and medicinal plant. The whole plant (with seeds) has a strong odour and a slightly nutty taste. Khilba's recipes were found even in ancient (1500 BC) Egyptian papyri.
In ancient Egypt, khilba was used to treat burn wounds and to stimulate fertility, embalming mummies. 5 centuries BC, the famous Hippocrates cured many diseases with hilba. This seed has been used by gladiators and athletes to boost their strength and improve their appetite.
King Charles, on the other hand, grew it on his land as a means of preventing and healing hair Loss.
Arab physicians used hilba as an ointment used in the treatment of wounds and abscesses because hilba contains mucous and sticky substances. Applying such a mucous substance to wounds helps them heal.
It has the same effect when drinking. Chinese doctors have used it for colds, malaria, urinary tract infections, muscle aches and infertility. It has been recommended for severe colds, intestinal and lung diseases, sexually transmitted infections in men, constipation, atherosclerosis, triglyceride and high cholesterol levels.
Indian experts treat stomach ulcers with this spice and use it to strengthen women’s health.
In Europe, hilba was used by Benedictine priests. Since the IX century, this spice has been widely used in medicine: in the treatment of wounds, malaria, pneumonia of the lungs and respiratory tract, and in diseases of the stomach.
The North American colonizers used it to treat gynaecological diseases. In time, Hilba was included in Lydia Pinkham's "Treatment of Menstrual Problems." Those who used hilba. In time, Hilba was included in Lydia Pinkham's "Treatment of Menstrual Problems." The inventor of the drug called khilba a great invention of the XIX century.
In medicine, the anti-inflammatory and sedative properties of hilba are widely used. Hilba is an excellent tool for those who are weakened and recovering from the disease, especially for patients of the nervous system, respiratory tract and reproductive system.
Biological properties of hilba:
It removes phlegm, lowers fever, strengthens the body, is a good remedy for diabetes and so on. Hilba helps with diabetes and situations where you can’t take sugar. The American Cancer Center (Sloan-Kettering Cancer Center) rated it: "Hilba has extremely strong hypocholesterolemia and hypolipid and hypoglycemic activities, both for those with diabetes and for those who are healthy." The European scientific community, after studying hilba, included it in a series of tools used in the treatment of diabetes and for lowering cholesterol. Hilda helps in the oxidation of lipids and reduces the number of free radicals in the blood. Because of Hypocholestrolemic effects, it lowers the risk of Heart diseases.
- Amazon.com : Pereg Ground Hilba Seeds - Pack of 1 : Grocery & Gourmet Food
Amazon.com : Pereg Ground Hilba Seeds - Pack of 1 : Grocery & Gourmet Food
Modern Time Uses
2. Skin Health
5. Increases Libido
8. Exercise Performance
9. Helpful for Diabetic Patient
10. May help treat eating disorders
11. May treat High cholesterol and Heart disease
12.Possible treatment and Prevention of Cancer
13.Promotes milk flow in breastfeeding mothers
How to Prepare the dish?
It is prepared in a variety of ways, depending on the community. Some cook it with tomato and leeks. The Following is most commonly preparing way:
2 tablespoons ground fenugreek seeds
1¾ cups water, divided
Juice of 1 lemon
¾ teaspoon sea salt
1 tablespoon s’houg, or to taste (available in the freezer section at kosher markets and Trader Joe’s)
Place fenugreek in a bowl, add 1½ cups water, cover and let sit for about an hour and a half, until most of the water is absorbed and the fenugreek has more than doubled in volume. You may place in the refrigerator overnight. Tip bowl slightly to carefully discard any remaining water without disturbing the fenugreek. Add lemon juice and whip for about 10 minutes (using a whisk, hand mixer or blender) until frothy and light. Add water as you go by the tablespoon, up to ¼ cup. The consistency should be gelatinous and jiggly, not runny. Add s’houg and salt and mix to combine. Taste and adjust seasoning to your liking.
Dr Sleep (author) from Pak on August 13, 2020:
Devika, Absolutely it is very delicious
Devika Primić from Dubrovnik, Croatia on August 13, 2020:
Munawar Hussain It is a unique recipe and sounds a quick meal. The ingredients sound delicious.
Dr Sleep (author) from Pak on August 12, 2020:
thank you , Urooj,plz try to use it as diet.
Urooj Khan from Karachi, Pakistan on August 12, 2020:
This is really interesting and useful. Well explained!
Dr Sleep (author) from Pak on August 10, 2020:
Eric Dierker from Spring Valley, CA. U.S.A. on August 10, 2020:
I found this quite interesting. I will have to get this into my diet.