Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Clover (Red) along with all the Clover (Red) containing recipes presented on this site, with 4 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Clover (Red) as a major edible flower.

Red Clover, Trifolium pratense, is a herbaceous perennial plant of the Fabaceae (legumnious plant) family. It is variable in height and can grow from 20 up to 80cm tall. The plant is easily distinguished by its three-lobed leaves that often have a white circle near the lobes' bases but which tend to extend from the plant's stems. The flowers are dark pink with a paler base, 12-15 mm long, produced in a dense inflorescence 2-3 cm diameter. Red clovers tend to form clumps that produce many tall flower spikes.

It is believed to have been introduced into Britain as a cultivated crop in 1645, the main crop variety being var. sativum. In Europe it is almost unknown as a human food and is grown purely as animal fodder. However clover leaves can be cooked like spinach or they can be used in sandwiches and salads (as can the flowers). Both leaves and flowers can also be used as a colourful garnish. Red clover contain a high level of isoflavones and phytoestrogens and thus should not be consumed by pregnant and breastfeeding women.