it has the scent of new-mown grass and wet hay. the taste is medium sweet, with notes of boiled milk and grape must, with low acidity and tenuous plant aromas. alfalfa has a pollination mechanism that “smacks” the bees when they land on the flowers.
in the water for polenta, and also for semolina. in gelatin for cold cuts or added to soups with legumes, vegetables and grains, just before serving.
in the kitchen
used to make soft nougat and jelly candies. as an ingredient in spreadable chocolate and hazelnut cream and to sweeten mulled wine.
Altitude distribution: 0-600 m
bloom period: june to september
perennial foraging plant, can reach up to a meter in height. its roots penetrate deeply into the soil, making it particularly drought-resistant. its name is derived from ancient persia, from where it was introduced to greece during the first persian war, ca. 490 b.c.
pollens and combinations
asparagus, love vine, birdweed, wild carrot