✵The article records the herb Common Fenugreek Seed—its English name, Latin name, Pinyin name, properties and flavor, botanical source—one plant species: Trigonella foenum-graecum L., and provides a detailed introduction to the botanical features, growth characteristics, and ecological environment of this species, as well as the characteristics of the herb itself, its pharmacological actions, medicinal efficacy, and administration guidelines.
Semen Trigonellae (Common Fenugreek Seed)
Pinyin Name: Hú Lú Bā
English Name: Common Fenugreek Seed
Latin Name:Semen Trigonellae Properties and Flavor: Warm in nature, bitter in taste
Brief Introduction:Semen Trigonellae is the dried, ripe seed of Trigonella foenum-graecum L., used to warm the kidneys, dispel cold, and relieve pain—particularly for cold-induced testicular pain, hernial pain, weakness, and leg edema due to cold-dampness. It is commonly known as Semen Trigonellae, Common Fenugreek Seed, or Hú Lú Bā.
Botanical Source: Classical herbal works define Semen Trigonellae (Common Fenugreek Seed) as the dried, ripe seed of (1) Trigonella foenum-graecum L., a plant of the genus Trigonella, family Fabaceae (Leguminosae or Papilionaceae; also known as the legume or pea family), order Rosales. This widely used species is described below:
(1) Trigonella foenum-graecum L.
Botanical Description:Trigonella foenum-graecum L. is commonly known as Hú Lú Bā or Xiāng Cǎo ("fragrant grass"). It is an annual herb (not perennial) growing 30–80 cm tall. The whole plant has an aromatic odor. Stems and branches are sparsely hairy. Leaves are trifoliolate and alternate; petioles measure 1–4 cm; leaflets are three: the terminal leaflet is obovate or oblanceolate, 1–4 cm long and 0.5–1.5 cm wide, with a blunt apex and serrated upper margin; both surfaces are sparsely hairy; lateral leaflets are slightly smaller; stipules are fused with the petiole, broadly triangular, entire, and pilose.
Flowers are axillary, one to two per node; the calyx is tubular, with lanceolate teeth nearly equal in length to the calyx tube; the corolla is papilionaceous, yellowish-white or pale yellow, with a slightly violet base; the vexillum is oblong with a deeply undulating, concave apex; the alae are narrowly oblong; the keel is rectangular-obovate; there are ten stamens—nine fused into a diadelphous bundle and one free.
Fruits are linear-cylindrical legumes, straight or slightly falcate, with a long rostrum (beak) at the apex and vertically reticulated surface patterns. Each pod contains 10–20 seeds, which are nearly elliptic, slightly flattened, and tawny (yellowish-brown). Flowering occurs from April to July; fruiting from July to September.
Ecological Environment: The plant is cultivated throughout China and grows semi-wild in some regions.
Growth Characteristics:Trigonella foenum-graecum prefers a warm climate and exhibits strong drought tolerance. It thrives on elevated, well-drained, sunny terrain. Soil requirements are not strict, but fertile, loose, sandy loam with good drainage is optimal for cultivation.
Traditional Uses:Trigonella foenum-graecum has a long history of use: the Romans imported it from Greece as a valued crop, initially for livestock feed. Later, its seeds became a popular spice and have long served as a nourishing dietary herb in its native regions—West Asia and North Africa—as well as in parts of East Asia. It is widely recognized internationally as a key component of curry powder, contributing a characteristic curry-like flavor. It is also used raw or roasted to flavor mango chutney, imitation maple syrup, and certain artificial licorice preparations. Volatile constituents impart a strong celery-like aroma and are employed in the fragrance industry.
The herb is used as an appetizer, tonic, and aphrodisiac and is incorporated into numerous foods and beverages. Historically, fenugreek has been associated with a wide range of traditional indications—including fevers, colic, flatulence, dyspepsia, dysentery, cough, tuberculosis, edema, rickets, leg ulcers, gout, diabetes, and even baldness—though clinical evidence supporting many of these uses remains limited. There is little evidence indicating significant toxicity, anticoagulant activity, or hormonal effects.
The plant originated in the Mediterranean region and Asia. Fenugreek (Trigonella foenum-graecum) is one of the oldest known herbs. Its seeds were highly valued for their beneficial properties in ancient Egypt and later among the Greeks and Romans. They were also used to produce a yellow dye for coloring wool. As fenugreek spread throughout the Mediterranean region, ancient physicians discovered that its seeds contain abundant mucilage; when mixed with water, this mucilage confers numerous health benefits. The most common contemporary uses of fenugreek are culinary: it imparts a maple-like flavor to confections, serves as a key ingredient in curry powders, and enhances the taste of meats, poultry, and marinated vegetables.
Characteristics of the Herb: The seeds are slightly rhomboid or rectangular, with one end slightly pointed; they measure 3–4 mm in length, 2–3 mm in width, and approximately 2 mm in thickness. The surface is yellowish-green or yellowish-brown (fallow) to reddish-brown or pale brown, and smooth. A deep, oblique groove runs along each side; the hilum is punctiform and, together with the micropyle, is visible at the junction of the two grooves. The texture is firm and hard, not easily fractured. The seed coat is thin. In longitudinal section, a circular, translucent endosperm is evident; upon soaking in water, it becomes mucilaginous. The two cotyledons are slightly asymmetrical and pale yellow (faint yellow); the radicle is curved, hypertrophied, and elongated. The endosperm occupies a large portion of the cross-section, with two oblong cotyledons and a rounded radicle at one end. The herb has a faint odor; when crushed, it emits a distinctive aroma and tastes mild and slightly bitter.
Medicinal Efficacy: Warms the kidneys, dispels cold and dampness, and alleviates pain. It is indicated for kidney-yang deficiency with cold manifestations, such as low back pain due to kidney deficiency, impotence and seminal emission, cold-induced lower abdominal pain, inguinal hernia (cold hernia), distension and fullness in the abdomen or hypochondrium, beriberi due to cold-damp obstruction, and diarrhea caused by cold-dampness.
Administration of Semen Trigonellae (Hú Lú Bā):
Reference:
Administration Guide of Semen Trigonellae (Hú Lú Bā)
TCM Books:
(1) Internally: 4.5–9 grams; (2) Internally: water decoction, 0.5–2 qián (≈1.5–6 grams); may also be prepared as pills or powder; (3) Internally: water decoction, 3–10 grams; may also be prepared as pills or powder.
✵The article records the herb Common Fenugreek Seed—its English name, Latin name, Pinyin name, properties and flavor, botanical source—one plant species: Trigonella foenum-graecum L., and provides a detailed introduction to the botanical features, growth characteristics, and ecological environment of this species, as well as the characteristics of the herb itself, its pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Hú Lú Bā
Botanical Source: Classical herbal works define Semen Trigonellae (Common Fenugreek Seed) as the dried, ripe seed of (1) Trigonella foenum-graecum L., a plant of the genus Trigonella, family Fabaceae (Leguminosae or Papilionaceae; also known as the legume or pea family), order Rosales. This widely used species is described below:
Botanical Description: Trigonella foenum-graecum L. is commonly known as Hú Lú Bā or Xiāng Cǎo ("fragrant grass"). It is an annual herb (not perennial) growing 30–80 cm tall. The whole plant has an aromatic odor. Stems and branches are sparsely hairy. Leaves are trifoliolate and alternate; petioles measure 1–4 cm; leaflets are three: the terminal leaflet is obovate or oblanceolate, 1–4 cm long and 0.5–1.5 cm wide, with a blunt apex and serrated upper margin; both surfaces are sparsely hairy; lateral leaflets are slightly smaller; stipules are fused with the petiole, broadly triangular, entire, and pilose.
Flowers are axillary, one to two per node; the calyx is tubular, with lanceolate teeth nearly equal in length to the calyx tube; the corolla is papilionaceous, yellowish-white or pale yellow, with a slightly violet base; the vexillum is oblong with a deeply undulating, concave apex; the alae are narrowly oblong; the keel is rectangular-obovate; there are ten stamens—nine fused into a diadelphous bundle and one free.
Traditional Uses: Trigonella foenum-graecum has a long history of use: the Romans imported it from Greece as a valued crop, initially for livestock feed. Later, its seeds became a popular spice and have long served as a nourishing dietary herb in its native regions—West Asia and North Africa—as well as in parts of East Asia. It is widely recognized internationally as a key component of curry powder, contributing a characteristic curry-like flavor. It is also used raw or roasted to flavor mango chutney, imitation maple syrup, and certain artificial licorice preparations. Volatile constituents impart a strong celery-like aroma and are employed in the fragrance industry.
Characteristics of the Herb: The seeds are slightly rhomboid or rectangular, with one end slightly pointed; they measure 3–4 mm in length, 2–3 mm in width, and approximately 2 mm in thickness. The surface is yellowish-green or yellowish-brown (fallow) to reddish-brown or pale brown, and smooth. A deep, oblique groove runs along each side; the hilum is punctiform and, together with the micropyle, is visible at the junction of the two grooves. The texture is firm and hard, not easily fractured. The seed coat is thin. In longitudinal section, a circular, translucent endosperm is evident; upon soaking in water, it becomes mucilaginous. The two cotyledons are slightly asymmetrical and pale yellow (faint yellow); the radicle is curved, hypertrophied, and elongated. The endosperm occupies a large portion of the cross-section, with two oblong cotyledons and a rounded radicle at one end. The herb has a faint odor; when crushed, it emits a distinctive aroma and tastes mild and slightly bitter.
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