Herb: Sweet Trefoil
Latin name: Trigonella caerulea
Edible parts of Sweet Trefoil:Young seedlings are eaten with oil and salt. The leaves and young plants are eaten cooked. The dried powdered leaves and flowers are used as a flavouring and colouring for bread etc. They are also used as a condiment in soups and potato dishes. A decoction of the leaves is used as an aromatic tea and as a flavouring for China tea.
Description of the plant:
Habitat of the herb:Naturalized on waste and arable land.
Propagation of Sweet Trefoil:Pre-soak the seed for 12 hours in warm water and then sow in spring in situ.
Cultivation of the herb:Naturalized on waste and arable land.
Medicinal use of Sweet Trefoil:None known
Known hazards of Trigonella caerulea:None known
Plant information taken from the Plants For A Future.