Red clover, Trifolium pratense, is a larger clover, having pink to violet blooms and dark green, slightly hairy stems and leaves, with a lady’s-finger-like marking on the leaves in a lighter shade. The leaves and flowers of this clover can be eaten raw or boiled, which makes them tenderer, and the flowers can be made into a tea or turned into an herbal smoke as a substitute for or with tobacco. Besides being high in protein, this clover is rich in medicinal oils that are most often consumed by making a tea. In India, this plant is traditionally used as a deobstruent (removing obstructions to fluid circulation in the body), antispasmodic, expectorant, sedative, anti-inflammatory, and skin-clearing agent. Red clover also shows promise for treating maladies including coughs, disorders of the lymphatic system, and possibly some cancers. Like most medicinal teas, this should not be over consumed. Red clover does contain coumestrol, a phytoestrogen, which means this plant should not be used by people with a history of breast cancer, endometriosis, ovarian cancer, uterine cancer, or other oestrogen-sensitive conditions, though there is considerable debate that the plant’s high isoflavone content, common in pea plants, could counteract and even benefit these conditions. Because of its coumarin derivatives, red clover should be avoided by persons with coagulation disorders. Otherwise, seep and simmer the leaves and flowers for ten minutes, instead of boiling them, when you are making tea, this fully releases their flavor and chemicals, which also include salicylic acid (the aspirin precursor), tryptophan (a sleep-inducer), and genistan (an anti-cancer agent).
White clover’s edible parts include the leaves, flowers, and roots. The leaves can be eaten raw or cooked before the flowers appear, the flowers can be eaten raw, cooked, dried for tea or flour, and/or an herbal smoke. The root can be dried and then cooked and all parts of the plant contain protein. White clover must be eaten not long after picking, however, because around an hour after it is picked, it will begin to turn some of its plant compounds into cyanide. The flowers and leaves can also be left to dry for four to six weeks to remove these dangerous substances as well. A delicious tea can be made from either the fresh and/or dried flowers, simply seeping them in hot water. The roots and leaves can be added to soups, stews, and other simmered dishes for an easy protein boost. Furthermore, for a fun snack, the flower heads of all clovers can be lightly battered and fried as a crunchy treat.
Even if it weren’t a wonderful forage crop for both humans and animals alike, this plant has a wide range of ecological benefits. For instance, it grows freely, readily reshooting after mowings, it is palatable and nutritious to livestock, produces an abundant crop, affixes nitrogen to the soil, and grows well in nearly all conditions. Furthermore, this plant is an excellent source of pollen for bumblebees, honey bees, and other pollinators. The shamrock, a traditional symbol of Ireland, is commonly associated with clover, and was coined by St. Patrick to refer to the Holy Trinity because of the three leaflets. Four leafed clovers are rare, but apparently clovers can also have five or more leaflets, the record for which is 56 leaflets, a record set in 2008.
So remember, try and eat one wild food every day, just add it to something you are already eating! If you have ideas for wild food articles or have any questions or comments, please email [email protected].