Astragalus boeticus

Astragalus boeticus, the yellow milk vetch, or Swedish coffee is a species of annual herb in the family Fabaceae. It is native to the Mediterranean and the Middle East.

Description

A short annual herb. It is hairy. The hairs are simple. The stems are erect. The leaves have 10-15 pairs of oblong leaflets. The leaflets have a notch at the tip. The leaflets have a few hairs underneath. The flowers are yellow. They are 12-14 mm long. They are on stalks half as long as the leaves. The pod is oblong and triangle shaped in cross section. They are 20-40 mm long. The pods have a groove underneath and a beak at the end.

Edible Uses

Edible Parts: Seedpod Edible Uses: Coffee Young seedpods are edible. The roasted seed is used as a coffee substitute.

Traditional Uses

The seeds are roasted, ground and used as a substitute for coffee. The seeds are also eaten raw by shepherds and children.

This uses section is brief — help expand it

Medicinal Uses

None known

Known Hazards

Many members of this genus contain toxic glycosides. All species with edible seedpods can be distinguished by their fleshy round or oval seedpod that looks somewhat like a greengage. A number of species can also accumulate toxic levels of selenium when grown in soils that are relatively rich in that element.

Distribution

It grows in Mediterranean climate places. It grows below 1,150 m above sea level. It can grow in arid places.

Where It Grows

Africa, Albania, Algeria, Balkans, Britain, Canary Islands, Cyprus, Egypt, Europe, France, Germany, Greece, Hungary, Iran, Israel, Italy, Jordan, Kuwait, Lebanon, Libya, Mediterranean, Middle East, Morocco, North Africa, Palestine, Portugal, Scandinavia, Sicily, Sinai, Spain, Syria, Tunisia, Turkey, Türkiye, Yugoslavia,

Cultivation

Requires a dry well-drained soil in a sunny position. This species is not hardy in the colder areas of the country, it tolerates temperatures down to between -5 and -10°c. Cultivated in some parts of N. Europe for its seed which is used as a coffee substitute. Plants are intolerant of root disturbance and are best planted in their final positions whilst still small. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen. Many members of this genus can be difficult to grow, this may partly be due to a lack of their specific bacterial associations in the soil.

Propagation

Seed - best sown as soon as it is ripe in a cold frame. A period of cold stratification may help stored seed to germinate. Stored seed, and perhaps also fresh seed, should be pre-soaked for 24 hours in hot water before sowing - but make sure that you do not cook the seed. Any seed that does not swell should be carefully pricked with a needle, taking care not to damage the embryo, and re-soaked for a further 24 hours. Germination can be slow and erratic but is usually within 4 - 9 weeks or more at 13°c if the seed is treated or sown fresh. As soon as it is large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter, planting them out into their permanent positions in late spring or early summer, after the last expected frosts.

Other Uses

None known Special Uses Nitrogen Fixer

Other Information

It is a cultivated plant.

Notes

There are 2,000 Astragalus species.

Synonyms

Also Known As

Krinbou-ch, Milk vetch

References (16)

• Bircher, A. G. & Bircher, W. H., 2000, Encyclopedia of Fruit Trees and Edible Flowering Plants in Egypt and the Subtropics. AUC Press. p 46
• Blamey, M and Grey-Wilson, C., 2005, Wild flowers of the Mediterranean. A & C Black London. p 86
• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 102
• Hedrick, U.P., 1919, (Ed.), Sturtevant's edible plants of the world. p 83
• ILDIS Legumes of the World http:www;ildis.org/Legume/Web

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