The image, above, shows the full red clover plant (Trifoliumpratense), right, with a close-up of the edible flowers
shown on the left..
| Common Name: Red Clover |
| Scientific Name: Trifolium pratense |
| Other Names: |
| Family: Fabaceae |
| Range: Europe, including Britain, from Norway south and east to Spain and W. Asia. |
Physical Characteristics
Trifolium pratense is a hardy Perennial plant, growing to 60cm (2 ft) by 60cm (2 ft) in size. It is hardy to zone 6 and is not frost tender. The plant flowers from May to September and seeds ripen from July to October. The flowers are hermaphrodite and are pollinated by bees and lepidoptera. The plant can fix nitrogen and is a notable wildlife attractant.
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| Edible Parts: Leaves, Flowers, Roots, Sprouted Seeds |
 Edibility Rating: 3 
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 Known Hazards: Whilst healthy plants are safe to eat, diseased red clover can accumulate toxic alkaloids (these chemicals can be present even if there are no outward signs of disease). The seeds contain trypsin inhibitors, which can interfere with digestion, but these are largely destroyed if the seed is sprouted first. Red clover contains a high level of isoflavones and phytoestrogens and thus should not be consumed by pregnant and breastfeeding women.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Red Clover along with all the Red Clover containing recipes presented on this site, with 9 recipes in total.
These recipes, all contain Red Clover as a major wild food ingredient.
Red Clover, Trifolium pratense, is a herbaceous perennial plant of the Fabaceae (leguminous 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 contains a high level of isoflavones and phytoestrogens and thus should not be consumed by pregnant and breastfeeding women.
All parts of the plant are edible and the roots, when scrubbed can be cooked as a vegetable or can be added to soups and stews. The leaves can also be dried and ground. They can then be sprinkled as a flavouring on rice or couscous. If harvested before the plant comes into flower, the young leaves can be eaten raw in salads. The leaves can also be boiled or steamed and served as a vegetable. The seeds can also be sprouted and used in salads.
The dried flowers and seed pods can be ground and used as a flour substitute or adulterant.The dried leaves can also be used in baking where they impart a milk vanilla flavour. An infusion of the fresh or dried flowers yields a delicate, sweet, tisane. Red clover flowers can also be fermented into a wine.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
These recipes, all contain Red Clover as a major wild food ingredient.
Red Clover, Trifolium pratense, is a herbaceous perennial plant of the Fabaceae (leguminous 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 contains a high level of isoflavones and phytoestrogens and thus should not be consumed by pregnant and breastfeeding women.
All parts of the plant are edible and the roots, when scrubbed can be cooked as a vegetable or can be added to soups and stews. The leaves can also be dried and ground. They can then be sprinkled as a flavouring on rice or couscous. If harvested before the plant comes into flower, the young leaves can be eaten raw in salads. The leaves can also be boiled or steamed and served as a vegetable. The seeds can also be sprouted and used in salads.
The dried flowers and seed pods can be ground and used as a flour substitute or adulterant.The dried leaves can also be used in baking where they impart a milk vanilla flavour. An infusion of the fresh or dried flowers yields a delicate, sweet, tisane. Red clover flowers can also be fermented into a wine.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
The alphabetical list of all Red Clover recipes on this site follows, (limited to 100 recipes per page). There are 9 recipes in total:
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| Blossoms of Health Tea Origin: American | Homesteaders Honey Origin: American | Red Clover and Pineappleweed Jam Origin: Britain |
| Edible Flower Salt Origin: Britain | Langouste à la Vanille (Lobsters with Vanilla Sauce) Origin: Comoros | Red Clover Pancakes Origin: Britain |
| Goosegrass and Wild Greens Soup Origin: Britain | Red Clover and Almond Biscuits Origin: Britain | Red Clover Rice Origin: Britain |
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