''Trigonella caerulea'' (blue fenugreek, blue melilot)) is an annual herb in the family

Fabaceae Fabaceae () or Leguminosae,International Code of Nomen ...

. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular

racemes A raceme () or racemoid is an unbranched, indeterminate type of inflorescence bearing flowers having short floral stalks along the shoots that bear the flowers. The oldest flowers grow close to the base and new flowers are produced as the shoo ...

, longer than the leaves. The

sepal A sepal () is a part of the flower of angiosperms (flowering plants). Usually green, sepals typically function as protection for the flower in bud, and often as support for the petals when in bloom., p. 106 Etymology The term ''sepalum'' ...

s are twice as short as the corolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. The pods are erect or slightly curved, compressed, 4–5 mm long with beak 2 mm. The seeds are small and elongated. It blossoms in April–May, the seeds ripen in May–June. It is self-pollinated.

Use

Blue fenugreek is widely used in

Georgian cuisine Georgian cuisine ( ka, ქართული სამზარეულო, tr) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various nationa ...

, where it is known as ''utskho suneli''. It is one of the ingredients of the Georgian spice mix ''

khmeli suneli Khmeli suneli ( ka, ხმელი სუნელი, literally "dried spice") is a traditional Georgian spice mix. It typically contains ground coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek (''utskho suneli''), ...

''. The seeds, the pods and the leaves are used. The smell and taste are similar to ordinary

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small Glossary_of_leaf_morphology#Leaf_and_leaflet_shapes, obovate to oblong leaflets. It is cultivated worldwide as a semiar ...

, but milder. In Switzerland it is used for flavouring the traditional

schabziger Schabziger () or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of skimmed cow milk and a special kind of herb, blue fenugreek ('' Trigonella caerulea''), also called blue melil ...

cheese.Kräuter und Gewürze aus heimischem Anbau

References

External links

* Trifolieae Edible legumes Georgian cuisine Spices {{Trifolieae-stub