While often overlooked as a common lawn weed, many species of clover are not only edible but also offer nutritional benefits. Foraging for clover can be a rewarding experience, provided you take the necessary precautions to ensure safety and proper identification. The edible parts of the clover plant typically include the leaves, flowers, and stems, though flavors and uses vary by species.
Edible Clover Varieties
Several types of clover (genus Trifolium) are widely considered safe for human consumption. The two most common are white clover (Trifolium repens) and red clover (Trifolium pratense). Young leaves are best, as older leaves can become tough and bitter.
White Clover (Trifolium repens)
White clover is a creeping perennial with characteristic white or pinkish-white flower clusters. Its leaves have a smooth texture and are known to have a delicate, mildly sweet taste. White clover leaves and flowers can be added fresh to salads or dried for teas.
Red Clover (Trifolium pratense)
Red clover is easily recognizable by its vibrant pink-purple flowers and broad leaves with a pale chevron mark. The flowers have a pleasant, sweet flavor and are often used as a garnish or brewed into a tea. The leaves are also edible, though some report they may cause bloating in larger quantities.
Other Edible Species
- Crimson Clover (Trifolium incarnatum): Often grown as a cover crop, this species with bright red flowers is also edible and frequently used in commercial sprouts.
- Sweet Clover (Melilotus): While its leaves are edible, caution is needed. When sweet clover becomes moldy or spoiled, a fungus can convert its natural coumarin into dicoumarin, a potent anticoagulant. It is critical to only consume fresh, healthy plants.
Health Considerations and Risks
Before adding foraged clover to your diet, it's essential to understand the potential risks and health considerations. While many species are safe in moderation, some precautions must be taken.
Risk of Contamination
- Pesticides and Herbicides: The greatest danger of eating wild clover often comes from contamination. Avoid foraging in areas that may have been treated with chemicals, such as lawns, parks, or roadsides.
- Animal Waste: Clover growing in pastures frequented by animals could be contaminated with bacteria like E. coli. Always wash foraged plants thoroughly.
Potential for Cyanide
- Certain varieties of clover have the ability to produce hydrogen cyanide as a defense mechanism when their tissues are damaged. This is more common in colder climates. While cooking and drying can mitigate this, it's an important consideration, especially for raw consumption.
Anticoagulant Properties
- Compounds in some clovers can act as blood thinners. This is especially true for sweet clover if it has molded. People on blood-thinning medications or with bleeding disorders should exercise extreme caution or avoid clover entirely.
Clover Look-Alikes and How to Identify Them
Accurate identification is crucial for safe foraging. Several plants that resemble clover can be toxic. A classic example is wood sorrel (Oxalis), which has heart-shaped leaves and a sour taste, but should only be consumed in small amounts due to high oxalic acid content.
Clover vs. Look-Alikes Comparison Table
| Feature | Common Clover (Trifolium) | Wood Sorrel (Oxalis) | Black Medick (Medicago lupulina) |
|---|---|---|---|
| Leaf Shape | Round or oval leaves, three per stem (trefoil) | Distinct heart-shaped leaves | Small, wedge-shaped leaves with toothed edges |
| Flower | Dense, spherical clusters (white, red, pink) | Small, five-petaled flowers (yellow, pink, white) | Tiny, dense clusters of yellow flowers |
| Stem | Smooth, often creeping | Smooth, delicate | Creeping stem with small pods |
| Taste | Mild, pea-like, sometimes slightly sweet | Sour, lemony taste due to oxalic acid | Bitter, but generally considered edible |
| Safety Notes | Safe in moderation. Avoid moldy sweet clover. | Edible in small amounts. High intake can cause kidney issues. | Edible. Similar risks to clover regarding coumarin. |
Conclusion
Eating clover leaves can be a safe and nutritious addition to your diet, provided you correctly identify the species and follow proper foraging safety guidelines. White and red clover are widely recognized as edible, and all parts of the plant, including leaves and flowers, can be consumed. Key safety measures include avoiding areas with potential chemical contamination, harvesting young leaves in the spring, and being aware of potential risks like blood-thinning effects, especially with molded sweet clover. Always start with a small amount to test for any adverse reactions and consult a healthcare professional if you have pre-existing conditions or are on medication. For more information on responsible foraging, resources like Eat the Weeds can be a valuable guide.
How to Prepare Clover
Salads and Garnishes
Young clover leaves and fresh blossoms make excellent additions to salads, offering a mild, fresh flavor. The flowers also provide a beautiful and edible garnish for many dishes.
Teas and Infusions
Drying clover flowers is a popular method for making herbal teas. Simply steep the dried blossoms in hot water for a soothing infusion. White clover flowers are particularly sweet and fragrant.
Cooked Greens
Clover leaves can be cooked like spinach or other greens. Sauté them, add them to soups, or wilt them into other dishes. Cooking helps soften the leaves and can reduce potential for bloating.
Ground Flour
Dried clover blossoms and seed pods can be ground into a flour substitute, though it lacks gluten and is best mixed with traditional flours for baking.
