lupin

• lupine (Canada, US)
• lupini

From Middle English lupyne, lupine, from Old French lupin, from Latin lupīnus (“pertaining to the wolf”), because of the wolf-like “fang” within the blossom. It has also been linked to an assumed depletion of nutrients in the soil.^[1]

• IPA^(key): /ˈluːpɪn/

• Audio (US):

  (file)

• Rhymes: -uːpɪn

• Audio (UK):

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lupin (plural lupins)

2. Any member of the genus Lupinus in the family Fabaceae.
   • 1922, Eleanour Sinclair Rohde, The Old English Herbals, London: Longmans, Green and Co., page 16:

     Amongst the herbs to be administered when the charm was sung over him were a yew-berry, lupin, helenium, marsh mallow, dock, elder, wormwood and strawberry leaves.

   • 1991, R. F. Keeler, Handbook of Natural Toxins: Toxicology of Plant and Fungal Compounds, CRC Press, →ISBN, 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.

3. 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.

   Synonym: lupini

   • 1998, Tam Garland, A. Catherine Barr, Toxic Plants and Other Natural Toxicants, CABI, →ISBN, 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:

     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.

• → Thai: ลูพิน (luu-pin)

• Lupinus on Wikipedia.Wikipedia
• lupin bean on Wikipedia.Wikipedia
• Lupinus on Wikispecies.Wikispecies

Borrowed from Latin lupinus.

• IPA^(key): /ly.pɛ̃/

lupin (feminine lupine, masculine plural lupins, feminine plural lupines)

1. lupine

lupin m (plural lupins)

1. lupin

• loup

• “lupin”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.

From Latin lupinus.

lupin m (definite singular lupinen, indefinite plural lupiner, definite plural lupinene)

1. a lupin, or lupine (US)

• “lupin” in The Bokmål Dictionary.

From Latin lupinus.

lupin m (definite singular lupinen, indefinite plural lupinar, definite plural lupinane)

1. a lupin, or lupine (US)

• “lupin” in The Nynorsk Dictionary.