Trifolium pratense – Red Clover

Page Created by Connecticut Foraging Club
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive

Red clover (Trifolium pratense) is an introduced perennial legume.
Red clover can be found in lawns and meadows with partial to full sun. It can grow in low nitrogen and poorly drained soil. Being a legume, it can fix nitrogen in the soil for use by other plants.
Red clover leaves consist of three ovate leaflets. Stems are hairy and erect. The spherical flower heads are made up of 20-200 pinkish florets. The plant blooms mid-spring to early summer.
Red clover leaves and flowers are edible raw or cooked. Young leaves can be added to salads. Florets can be stripped from their base to add to rice or quinoa dishes. Florets can also be dried and turned into a flour. Red clover flour can replace 25% of the regular flour in muffin or bread recipes. This will add protein and some sweetness.
Red clover flowers can be turned into a medicinal tea for use in the treatment of skin and respiratory issues. Red clover is also used to maintain bone density and support menopausal health.

Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.

Leave a Reply

Your email address will not be published. Required fields are marked *