| Blue fenugreek | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Genus: | Trigonella |
| Species: | T. caerulea |
| Binomial name | |
| Trigonella caerulea | |
Trigonella caerulea (blue fenugreek,[2][3]blue melilot)[4] is an annual herb in the familyFabaceae. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globularracemes, longer than the leaves. Thesepals are twice as short as thecorolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. Thepods are erect or slightly curved, compressed, 4–5 mm long with beak 2 mm. The seeds are small and elongated. It blossoms in April–May, the seeds ripen in May–June. It is self-pollinated.[5]
Blue fenugreek is widely used inGeorgian cuisine, where it is known asutskho suneli.[4] It is one of the ingredients of the Georgian spice mixkhmeli suneli.[6] The seeds, the pods and the leaves are used. The smell and taste are similar to ordinaryfenugreek, but milder.[7] In Switzerland it is used for flavouring the traditionalschabziger cheese.[8]
The dictionary definition ofblue fenugreek at Wiktionary | ThisTrifolieae-related article is astub. You can help Wikipedia byexpanding it. |