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Lupinus albus beans, cooked and pickled in brine.. The beginning of lupin cultivation in the Old World is sometimes associated with Ancient Egypt. [4] It is more likely, however, that white lupin was originally introduced into cultivation in ancient Greece, where its greatest biodiversity was concentrated and where wild-growing forms have been preserved until today (ssp. graecus). [5]
Lupinus albifrons is a perennial shrub, taking up about 2 ft (0.61 m) of space and reaching 5 ft (1.5 m). It has a light blue to violet flower on 3–12 inches (7.6–30.5 cm) stalks. The leaves are silver with a feathery texture. [3] It grows in sandy to rocky places below 5,000 feet (1,500 m). [4]
The species are mostly herbaceous perennial plants 0.3–1.5 metres (1–5 feet) tall, but some are annual plants and a few are shrubs up to 3 m (10 ft) tall. An exception is the chamis de monte (Lupinus jaimehintonianus) of Oaxaca in Mexico, which is a tree up to 8 m (26 ft) tall.
The Andean lupin L. mutabilis, the Mediterranean Lupinus albus (white lupin), and Lupinus hirsutus [8] are only edible after soaking the seeds for some days in salted water. [9] In Ecuador, the lupin is often consumed as a ceviche-like street food known as "cevichochos". [10]
The following species in the flowering plant genus Lupinus, the lupins or lupines, are accepted by Plants of the World Online. [1] Although the genus originated in the Old World, about 500 of these species are native to the New World, probably due to multiple adaptive radiation events.
Lupinus perennis (also wild perennial lupine, wild lupine, sundial lupine, blue lupine, Indian beet, or old maid's bonnets) is a flowering plant in the family Fabaceae. [ 2 ] [ 3 ] Description
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