Herb latin name: Lupinus albus graecus

Synonyms: Lupinus albus

Family: Leguminosae

Edible parts of Lupinus albus graecus:

Seed - cooked. Used as a protein-rich vegetable or savoury dish in any of the ways that cooked beans are used, they can also be roasted or ground into a powder and mixed with cereal flours in making bread etc. If the seed is bitter this is due to the presence of toxic alkaloids and the seed should be thoroughly leached by soaking the seed and discarding the soak water before cooking them. An edible oil is obtained from the seed. The roasted seed is used as a coffee substitute.

Description of the plant:


100 cm
(3 1/4 foot)

Habitat of the herb:

Disturbed ground on acid soils.

Propagation of Lupinus albus graecus:

Pre-soak the seed for 24 hours in warm water and sow in mid spring in situ. You may need to protect the seed from mice. Germination should take place within 2 weeks.

Cultivation of the herb:

Disturbed ground on acid soils.

Medicinal use of Lupinus albus graecus:

None known

Known hazards of Lupinus albus graecus:

The seed of many lupin species contain bitter-tasting toxic alkaloids, though there are often sweet varieties within that species that are completely wholesome. Taste is a very clear indicator. These toxic alkaloids can be leeched out of the seed by soaking it overnight and discarding the soak water. It may also be necessary to change the water once during cooking. Fungal toxins also readily invade the crushed seed and can cause chronic illness.

Plant information taken from the Plants For A Future.