/ˈluːpɪn/
OriginFrom Middle English lupyne, lupine, from Old French lupin, from Latin lupīnus (“pertaining to the wolf”), because of the wolf-like “fang” within the blossom. It has also been linked to an assumed depletion of nutrients in the soil.
- Any member of the genus Lupinus in the family Fabaceae.
“Amongst the herbs to be administered when the charm was sung over him were a yew-berry, lupin, helenium, marsh mallow, dock, elder, wormwood and strawberry leaves.”
“Lupins had been introduced into German agriculture in 1841 and had rapidly become a popular and useful feed for sheep as well as being used as a green manure plant for increasing soil fertility in poo”
- A lupin bean, a yellow legume seed of a Lupinus plant (usually Lupinus luteus), used as feed for sheep and cattle and commonly eaten in the Mediterranean area and in Latin America although toxic if prepared improperly.
“Lupins contain less than 3% starch (Evans, 1994), the main fermentable carbohydrate involved in rumen acidosis when cereal grains are fed to ruminants. For this reason lupins have generally been regar”
“Lupins, although a bean, are similar to olives aesthetically, and are equally good with breakfast. The trick is first to soak them overnight until rehydrated, then boil them for a few hours like any b”
Formslupins(plural) · lupine(alternative, Canada, US) · lupini(alternative)