Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Clover (White) along with all the Clover (White) containing recipes presented on this site, with 3 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 (White) as a major edible flower.

White Clover, Trifolium repens, is a low-growing herbaceous perennial plant of the Fabaceae (legumnious plant) family. The plant is easily distinguished by its soft three-lobed leaves which often have a white circle near the lobes' bases. They produce heads of whitish flowers, often with a tinge of pink or cream. The heads are generally 1.5-2 cm wide, and are at the end of 7 cm peduncles or flower stalks. Clover stems can grow as much as 18cm a year and will root at the nodes, yielding dense mats.

It is commonly included in meadow grass seeds and forms an excellent forage crop for livestock. However, clover flowers also make an excellent (and colourful) addition to salads. The leaves are also edible (and have a pea-like flavour) but are not easily digested raw. But if boiled for 5–10 minutes they make an interesting vegetable. Dried flower heads and seedpods can also be ground into a flour.