Common Name: Swedish Coffee

General Information

Astragalus boeticus is an erect, annual plant growing up to 60cm tall[].
The plant is harvested from the wild for local use as a food and coffee substitute. As a coffee substitute, it was formerly a rather important trade item in Europe, especially in the early 19th century, and it was cultivated in some parts of Europe and Africa[, , ]. It has largely fallen out of favour and is little used at present (2018), being replaced by true coffee (Coffea species) and chicory coffee (Cichorium intybus)[].

Known Hazards

Many members of this genus contain toxic glycosides[].
A number of species can accumulate toxic levels of selenium when grown in soils that are relatively rich in that element[].
All species with edible seedpods can be distinguished by their fleshy round or oval seedpod that looks somewhat like a greengage.[]

Botanical References

,

Range

Macaronesia; throughout the Mediterranean and east to Iran.

Habitat

Sandy places and arable fields[].

Properties

Edibility Rating
Habit	Annual
Height	0.60 m
Pollinators	Bees, Lepidoptera
Cultivation Status	Cultivated, Wild

Cultivation Details

This species is not hardy in the colder areas of the temperate zone, it tolerates temperatures down to between -5 and -10°c[].
Requires a dry well-drained soil in a sunny position[].
Plants are intolerant of root disturbance and are best planted in their final positions whilst still small[].
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.
Many members of this genus can be difficult to grow, this may partly be due to a lack of their specific bacterial associations in the soil[].

Edible Uses

Young seedpods are edible[].
The roasted seed is used as a coffee substitute[, , ].

Medicinal

None known

Other Uses

None known

Propagation

Seed - best sown as soon as it is ripe in a cold frame[]. A period of cold stratification may help stored seed to germinate[]. Stored seed, and perhaps also fresh seed, should be pre-soaked for 24 hours in hot water before sowing - but make sure that you do not cook the seed[, ]. Any seed that does not swell should be carefully pricked with a needle, taking care not to damage the embryo, and re-soaked for a further 24 hours[, ]. Germination can be slow and erratic but is usually within 4 - 9 weeks or more at 13°c if the seed is treated or sown fresh[]. As soon as it is large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter, planting them out into their permanent positions in late spring or early summer, after the last expected frosts.