Indigofera glandulosa J.C.Wendl.

Erect annual or short-lived perennial herb, 0.2–0.7 m high; young stems ridged, hirsute with dense, spreading, unequally biramous hairs. Leaves pinnately trifoliolate; stipules narrow and triangular, 1.5–3 mm long, glabrescent; petiole 9–21 mm long; rachis furrowed; stipellae absent; multicellular hairs between leaflet pairs absent or sparse, orange, club-shaped; leaflets narrowly to broadly obovate, 8–37 mm long, 3.5–17 mm wide, upper surface green with hairs sparse to moderately dense, lower surface grey to green with conspicuous light brown to black discoid glands and moderately dense spreading hairs, apex obtuse and shortly mucronate. Inflorescences 5–20 mm long, shorter than leaves; peduncle 0.5–1 mm long; bracts linear to narrowly triangular, 0.7–1.1 mm long; pedicel 0.9–1.5 mm long; flowers pink to purple or red. Calyx 1.5–2.4 mm long; lobes subequal, longer than the length of the tube and covered with moderately dense shortly spreading hairs. Standard elliptic to obovate, 3–3.7 mm long, 1.9–2.1 mm wide. Wings spathulate, 2.5–3.6 mm long, 0.8–1.1 mm wide. Keel 3.2–3.8 mm long, 1.2–1.4 mm deep; apex acute to rounded; lateral pockets 0.5–1.1 mm long. Staminal tube 2.4–3.2 mm long, colourless. Ovary densely hairy. Pods spreading to deflexed, shortly cylindrical with membranous, toothed wings, 5–6 mm long, 2.5 mm wide, brown, hairs sparse to moderately dense; apex shortly pointed; endocarp not spotted; seeds 2 per fruit.

Periodically much desiccating heavy soils; agricultural fields, grassy localities, desiccated pools, roadsides; at elevations up to 400 metres.

The flour is sticky so is mixed with other flours then baked. The seeds are eaten boiled. The leaves are boiled with pigeon pea seeds.

Can be grown by seedlings. Seeds needs soaking.