Genista tridentata is a plant from the Fabaceae family used in the Iberian Peninsula as a seasoning and flavouring agent. It is one of several plants that enhance the taste and smell of food while also providing bioactive properties that help preserve food. This plant, along with others from families like Lamiaceae and Apiaceae, plays a crucial role in traditional cuisine, particularly in rural areas. Historically, such plants were essential during famine periods, providing vital nutrition. In traditional practices, herbs like Genista tridentata were used to create sauces and pastes, such as the traditional Portuguese "piso," made from crushed herbs mixed with garlic, salt, and olive oil. These preparations could be stored for long periods while retaining their properties. Additionally, Genista tridentata is also used in various beverages, liqueurs, and herbal teas consumed regularly [2-4] .

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Genista tridentata L. is used in Portuguese traditional medicine to treat inflammation-related diseases. Its health benefits are largely attributed to the flavonoids it produces. Research has shown that these flavonoids have significant anti-inflammatory properties. A review of scientific literature, mainly from the Scopus database, reveals that Genista tridentata is used to treat various health issues such as high blood sugar, hypertension, and inflammation. The plant is rich in flavonoids, including genistein, biochanin A, rutin, and daidzein, which are notable for their potential anti-inflammatory effects. Therefore, Genista tridentata is considered a valuable source of bioactive flavonoids that support its traditional medicinal use for treating inflammation.

A good understory plant. Nitrogen Fixer.

Special Uses