Brotklee

Zum Namen "Brotklee": Diese Pflanze wurde und wird getrocknet (ganze Pflanze trocknen, bevor die Samenkapseln braun werden), zerrieben bzw. gemahlen oder gemixt im Alpenraum zum Würzen von Käse (Schweiz) und vorallem von Brot verwendet. Die Vinschgauer, Paarlen und das Roggenbrot erhält seinen typischen Duft und Geschmack durch den Brotklee. Die zeitgemäße Küche verwendet ihn auch für Quark, Dips, Salate und Soßen.

Succeeds in ordinary garden soil. Prefers a well-drained loamy soil in full sun. Cultivated in the Mediterranean for its leaves which are used as a flavouring. 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. 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.

Edible Parts: Leaves Edible Uses: Condiment Tea Young seedlings are eaten with oil and salt. The leaves and young plants are eaten cooked. The dried powdered leaves and flowers are used as a flavouring and colouring for bread etc. They are also used as a condiment in soups and potato dishes. A decoction of the leaves is used as an aromatic tea and as a flavouring for China tea.

None known

Heimisch: Greece, North America Eingeführt: Alberta, Baltic States, Belarus, Bulgaria, Central European Russia, China North-Central, Czechia-Slovakia, Florida, Germany, Great Britain, Inner Mongolia, Krym, Manchuria, Manitoba, Maryland, Mongolia, New York, Northwest European Russia, Primorye, Saskatchewan, South European Russia, Spain, Transcaucasus, Ukraine, West Siberia