Tinkturenpresse

Dies ist eine alte Version des Dokuments!

---

Trigonella caerulea (L.) Ser. - syn. Melilotus caeruleus (L.) Desr.; Trifolium caeruleum L. - Fabaceae
blue fenugreek, sweet trefoil, Schabzigerklee, Brotklee, Blauer Steinklee

Aromatic annual herb, 30-60cm tall; leaves pinnately 3-foliolate, leaflets ovate to broadly elliptic, sparsely pubescent on midrib abax­ially, glabrous adaxially, margin serrate; racemes capitate or ovoid, 10-25-flowered, corolla blue, 5-6mm.
Trigonella caerulea is apparently nowhere indigenous and was probably derived from T. procumbens (Besser) Reichenbach (Ivimey-Cook in Tutin et al., Fl. Eur. 2: 152. 1968).
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242352930

Dried aerial parts are widely used in Georgian, Austrian and Swiss cuisine.

„Blue fenugreek is widely used in Georgian cuisine, where it is known as utskho suneli. It is one of the ingredients of the Georgian spice mix khmeli suneli. Both the seeds, the pods and the leaves are used. The smell and taste are similar to ordinary fenugreek, but milder. In Switzerland it is used for flavouring the traditional schabziger cheese.“ http://en.wikipedia.org/wiki/Trigonella_caerulea

Curtis’s Botanical Magazine, vol.49 t.2283 (1822) [J.Curtis]
http://plantgenera.org/species.php?id_species=1032612