Is Clover Safe for Humans to Eat?
Foraging for food in your own backyard might seem like a novel idea, but many common plants like clover are surprisingly edible. The clover plant belongs to the Trifolium genus and is a member of the legume family, which also includes peas and beans. The most common varieties found in lawns and fields, red clover (Trifolium pratense) and white clover (Trifolium repens), are the most studied and widely accepted for human consumption.
Historically, various cultures, including Native American tribes, have used clover as a food source. The entire plant—leaves, stems, flowers, and even roots—is technically edible, though palatability and safety vary by part. Modern culinary uses focus primarily on the flowers and young leaves, which offer a milder, more pleasant flavor. The key to safe consumption, however, lies in proper identification, harvesting from uncontaminated sources, and moderation due to certain compounds present in the plant.
Nutritional Benefits of Edible Clover
Clover is more than just a decorative lawn weed; it is packed with nutrients and beneficial compounds. Both red and white clover contain a variety of vitamins and minerals. For example, a single cup of clover sprouts provides dietary fiber, vitamin C, and iron. In traditional medicine, red clover has a long history of use for treating respiratory issues like coughs and bronchitis, as well as skin conditions. White clover has been utilized in herbal remedies to boost the immune system and relieve cold symptoms.
- Antioxidants: Clovers are rich in phytochemicals like isoflavones and polysaccharides, which have anti-inflammatory and antioxidant properties.
- Vitamins and Minerals: White clover is a good source of vitamins A, C, E, and K, as well as minerals such as calcium, magnesium, and potassium.
- Menopausal Symptom Relief: Studies have shown that red clover isoflavone extracts can temporarily reduce hot flashes in menopausal and perimenopausal women.
- Cholesterol Management: Research indicates that red clover supplements may help lower bad cholesterol and triglyceride levels.
Potential Risks and Side Effects
While generally safe in moderation, there are important caveats to consider before you consume clover. Foraging requires absolute certainty that the plant has not been treated with pesticides, herbicides, or other chemical runoff.
- Bloating and Indigestion: Consuming large quantities of raw clover can cause bloating or digestive upset, as it does for livestock. This effect can often be mitigated by cooking the leaves.
- Blood-Thinning Effects: Certain compounds in clover, particularly coumarins, can act as anticoagulants or blood thinners. This is a concern for individuals on blood-thinning medication or those with a history of bleeding disorders. It is advisable to stop consuming clover products at least two weeks before any scheduled surgery.
- Phytoestrogens: The isoflavones in red clover are phytoestrogens, plant-based compounds that mimic the female hormone estrogen in the body. Due to their hormonal effects, individuals who are pregnant, breastfeeding, or have hormone-sensitive conditions like certain breast cancers should avoid consuming red clover. The long-term effects of isoflavone consumption are still under investigation.
- Seasonal Alkaloids: Some reports suggest that clovers can produce toxic alkaloids, like pyrrolizidine, in the fall. It is safest to harvest young, fresh clover in the spring and summer.
- Misidentification: Confusing edible clover with toxic look-alikes is a danger. For instance, yellow wood sorrel (Oxalis stricta), which has heart-shaped leaves, is sometimes mistaken for clover but contains high levels of oxalic acid.
Edible Clover Comparison: Red vs. White
To help identify and choose the right variety, here is a comparison of two common types of edible clover.
| Feature | Red Clover (Trifolium pratense) | White Clover (Trifolium repens) |
|---|---|---|
| Appearance | Purple-pink, dense, round flower heads; green leaves often have a light V-shaped marking. | Small white or pale pink flowers in round clusters; leaves have a distinct white arc. |
| Flavor Profile | Flowers have a mild, sweet, and somewhat beany taste; leaves can be more bitter. | Flowers are delicate and sweet; leaves offer a mild, refreshing taste. |
| Culinary Uses | Flowers used for teas, jellies, and garnishes. Leaves are best cooked. | Flowers and young leaves are great for salads, teas, and smoothies. |
| Best for Foraging | Flowers are highly sought after for teas and syrups. | Young leaves and flowers are excellent for salads and fresh consumption. |
How to Safely Harvest and Prepare Clover
To enjoy clover safely, follow these steps:
- Identify Correctly: Ensure you have correctly identified either red or white clover. If unsure, do not consume it.
- Source Safely: Forage from areas you know are free of pesticides, herbicides, and other pollutants. Avoid collecting from roadsides or public parks that may be treated.
- Choose Young Plants: Harvest young leaves and fresh, brightly colored flower heads in the spring and summer for the best flavor and lowest risk.
- Wash Thoroughly: Rinse the clover multiple times under cool water to remove dirt, insects, and other debris.
- Preparation:
- Raw: Add a moderate amount of fresh young leaves and flowers to salads for a sweet, green flavor.
- Cooked: Sautéing the leaves can improve digestibility and reduce bloating. Use them like spinach in stir-fries or other cooked dishes.
- Tea: Steep fresh or dried flower heads in hot water for a soothing herbal tea.
- Jellies/Syrups: Flowers can be used to make sweet jellies and syrups.
Conclusion: A Widespread and Wondrous Wild Edible
Yes, humans can and do consume clover, a practice supported by a long history of traditional use and reinforced by modern nutritional analysis. When foraged responsibly and consumed in moderation, common species like red and white clover can be a nutritious and flavorful addition to your diet. As with any wild edible, caution is key: ensure accurate identification, harvest from a clean source, and be mindful of potential side effects, especially if you have pre-existing health conditions. By following these guidelines, you can safely explore the culinary potential of this ubiquitous garden plant and rediscover a forgotten food source.
