Iberian milk vetch (Erophaca baetica)

Iberian milk vetch

Vivacious grass Stems thick and erect 30 to 70 cm tall. Leaves divided into a terminal leaflet and 8-10 lateral pairs; leaflets oblong-lanceolate or elliptical, covered with silky hairs on the underside. Yellowish flowers in pedunculated axillary clusters; calyx flared, serrated, 1 to 1.5 cm; White corolla with the standard (upper petal) up to 3.5 cm in length.

Scientific classification

Species

Iberian milk vetch (Erophaca baetica)

Legumes, milkworts and allies

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Annual

Lifespan

1 m

Plant Height

White

Flower Color

Semi-evergreen

Leaf type

Images of Iberian milk vetch

Care Guide for Iberian milk vetch

Every week

Water

Full sun

Sunlight

Water: Iberian milk vetch originates from the Mediterranean and is drought-tolerant, requiring watering once weekly. Its deep root system enables it to access moisture from rocky terrains, making it ideal for xeriscaping and reducing irrigation needs.

Fertilize: For iberian milk vetch, apply balanced fertilizers during the growing season and high nitrogen fertilizers before flowering. Fertilize every 4-6 weeks, following label guidelines. Avoid overfertilization, and adjust for seasonal growth variations. Integrate fertilizers into the soil to enhance nutrient uptake.

Pruning: Iberian milk vetch is a perennial legume known for its attractive flowers. Optimal pruning occurs in early to late spring, focusing on removing dead stems and light shaping for better growth and flowering. Pruning too late can stress iberian milk vetch; reference reliable horticultural guides for best practices.

Propagation: Iberian milk vetch is a resilient herbaceous perennial that thrives from seeds. Use well-draining soil and maintain consistent moisture for germination. Even seed distribution prevents overcrowding, while thinning seedlings allows optimal growth. Gradually acclimatize them to outdoor conditions before final transplantation.

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Learn More About Iberian milk vetch

How to Transplant

How to Prune

How to Grow and Care

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