fenugreek leaves
The leaves of the fenugreek plant, usually used dried, with a strong, savoury-bitter aroma reminiscent of maple syrup and curry.
Fenugreek leaves are the foliage of a legume plant whose seeds are better known as a spice. They taste herbal, slightly bitter and deeply savoury, with an unmistakable sweetish fragrance that opens up during slow cooking and shapes an entire dish. In Persian cooking they are a key part of herb mixtures for stews, where even a small amount defines the character. Dried leaves can be found in Indian, Persian or Turkish grocery shops, Asian shops or by mail order; fresh ones only occasionally in such shops. Stored airtight, dried leaves keep for a long time, though their aroma fades gradually.
Substitute:
There is no good substitute, since no other herb reproduces the distinctive fragrance. A very small pinch of ground fenugreek seeds comes closest in aroma but is more bitter and lacks the green herbal note; it is better to obtain the leaves.