• IPA: /ˈluːpɪn/

lupin (plural lupins)

  1. (botany) Any member of the genus Lupinus in the family Fabaceae.
    • 1991, R. F. Keeler, Handbook of Natural Toxins: Toxicology of Plant and Fungal Compounds, CRC Press (ISBN 9780824783754), page 371:
      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 poor-quality, sandy soils.
  2. 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.
    Synonyms: lupini
    • 1998, Tam Garland, A. Catherine Barr, Toxic Plants and Other Natural Toxicants, CABI (ISBN 9780851992631), page 143:
      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 regarded as a completely safe feed for sheep and cattle, and required no gradual introduction (Rowe, 1995).
    • 2010, Ken Albala, Rosanna Nafziger Henderson, The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time, Penguin (ISBN 9781101188712)
      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 bean. They will not soften. Then soak them again, changing the water every day for several weeks until the bitterness is gone.
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