Young seedlings are eaten with oil and salt[183]. The leaves and young plants are eaten cooked[105, 177, 179]. The dried powdered leaves and flowers are used as a flavouring and colouring for bread etc[183]. They are also used as a condiment in soups and potato dishes[183]. A decoction of the leaves is used as an aromatic tea and as a flavouring for China tea[183].
| Composition
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| Figures in grams (g) or miligrams (mg) per 100g of food.
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Seed (Fresh weight)
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- 0 Calories per 100g
- Water : 6.2%
- Protein: 23.2g; Fat: 8g; Carbohydrate: 10g; Fibre: 9.8g; Ash: 4.3g;
- Minerals - Calcium: 0mg; Phosphorus: 0mg; Iron: 0mg; Magnesium: 0mg; Sodium: 0mg; Potassium: 0mg; Zinc: 0mg;
- Vitamins - A: 0mg; Thiamine (B1): 0mg; Riboflavin (B2): 0mg; Niacin: 0mg; B6: 0mg; C: 0mg;
- Reference: [ 218]
- Notes:
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Succeeds in ordinary garden soil[1]. Prefers a well-drained loamy soil in full sun[200]. Cultivated in the Mediterranean for its leaves which are used as a flavouring[46, 61, 177]. 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[200]. 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.