Herb: Sweet Trefoil


Latin name: Trigonella caerulea


Family: Leguminosae



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:



Plant:
Annual


Height:
60 cm
(2 feet)

Flowering:
July to
August

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.