I know that fenugreek, the leaves of which are called methi, is a principle seasoning in Indian cuisine, which I love. I occasionally cook Indian food at home but am fortunate to live near several restaurants on whose kitchens I often rely.
I also know that fenugreek is used in artificial maple flavoring and since I enjoy maple, last year I bought a jar of ground fenugreek seed, which I consistently forget to use. Yesterday, I made blueberry tartlets. I was just about to put them into the oven, when I remembered the fenugreek. I shook just a pinch over each tartlet. Woo-hoo, are they ever delicious! I can pick out a maply hint only because I anticipate it. If I didn't know what was in them, I'd have no idea why they are extra-good.
I *intend* to use it from now on when making applesauce and apple baked goods, as well as with blueberry and rhubarb.
I hope this post encourages other maple-philes to give this herb a try.