Herb latin name: Lupinus hirsutus

Synonyms: Lupinus micranthus

Family: Leguminosae

Edible parts of Lupinus hirsutus:

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 used in making bread. If the seed is bitter this is due to the presence of toxic alkaloids and the seed should be thoroughly leached before being cooked.

Description of the plant:


Habitat of the herb:

Cultivated ground and field margins.

Propagation of Lupinus hirsutus:

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. The seed can also be sown in situ as late as early summer as a green manure crop.

Cultivation of the herb:

Cultivated ground and field margins.

Medicinal use of Lupinus hirsutus:

None known

Known hazards of Lupinus hirsutus:

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.