Lupinus – pronounced loo-PEE-nus or loo-PIE-nus.

 

L. polyphyllus – the Common Lupin; poly means many and phyllus means leaves.

 

Caution: Poisonous but edible?

 

Most people will recognise lupins in their own, or their neighbours', gardens. They thrive in sunny positions with well-drained soil but dislike heavy soils and can struggle during dry springs.

 

A classic favourite in cottage gardens, lupins look wonderful amongst other herbaceous perennials. With such a wide range of colours available, they can also be used in single-colour planting schemes or to create vibrant displays.

 

Many lupins are herbaceous perennials, while others are annuals, so it's worth checking the label before you buy. 

 

There's nothing more disappointing than expecting a plant to return the following year, only to discover it was an annual! Herbaceous lupins grow to around 90cm tall and may benefit from staking.

 

Tree Lupins (Lupinus arboreus) are short-lived shrubs reaching 1.5–2m. They prefer a sheltered position, tolerate temperatures down to around -12°C and usually produce pale yellow, fragrant flowers, although purple forms are also available.

 

So where does "poisonous but edible" come in?

 

Lupin allergies can cause severe reactions, including anaphylaxis. There is also some cross-reactivity with peanut allergies, so anyone with a nut allergy should take great care with lupin-containing foods.

 

Bitter varieties contain high levels of alkaloids and require careful commercial processing before they are safe to eat. Sweet varieties, usually L. angustifolius (narrow-leaved lupin), contain much lower levels and are increasingly used in food products.

 

I bought some Lupinus angustifolia seeds to try as a different sort of bean for my "growing larder", but having read more about the risks, I think I'll simply admire them for their beautiful flowers instead.

 

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