Fenugreek seeds have been used as a medicinal herb as well as a dye and a seasoning for centuries. An ancient Egyptian medical document states that fenugreek seeds were used around 1550 BC in anointing oils and herbal ointments. During the Middle Ages in Europe, monastery accounts indicate that gardens were designated with beds of herbs and spices which included fenugreek seeds. This seed is triangular in shape and yellow-brown. They are often roasted and then crushed to bring out their full flavor. The seeds can be sprouted as well, like mustard, to be used in salads. Still grown in the Mediterranean, this plant is also found in India, Morocco, Argentina and France. It is found, perhaps most commonly, in Indian curries and pickles. In parts of Africa such as Ethiopia and Egypt, fenugreek is used in breads. Available in Indian and Mid-Eastern grocery stores, fenugreek seeds should be stored in a dry, cool cabinet, in airtight jars and out of direct light. They may keep for several months up to a year.