The Nutritious Red Clover - Trifolium Pratense

Other Common Names: Bersim Ahmar, Kirmizi Yonca, Meadow Honeysuckle, Meadow Trefoil, Murasaki-Tume-Kusa, Nafal, Purple Clover, Trebol, Trebol Rojo, Trefoil, Trifolium pratense

Range: Australia; Britain; Eurasia; Europe; Iraq; Spain; Turkey; USA; Russia

Habitat: Meadows, pastures and other grassy places, especially on calcareous soils. Usually found on circumneutral soils.

Red clover is safe and effective herb with a long history of medicinal usage. It is commonly used to treat skin conditions, normally in combination with other purifying herbs such as Arctium lappa and Rumex crispus. It is a folk remedy for cancer of the breast, a concentrated decoction being applied to the site of the tumour in order to encourage it to grow outwards and clear the body. Flavonoids in the flowers and leaves are estrogenic and may be of benefit in the treatment of menopausal complaints.

The flowering heads are alterative, anti-scrofulous, anti-spasmodic, aperient, detergent, diuretic, expectorant, sedative and tonic. Red Clover is valued for its ability to loosen phlegm and calm bronchial spasms. It has also shown anti-cancer activity, poultices of the herb have been used as local applications to cancerous growths. Internally, the plant is used in the treatment of skin complaints (especially eczema and psoriasis), cancers of the breast, ovaries and lymphatic system, chronic degenerative diseases, gout, whooping cough and dry coughs. The plant is normally harvested for use as it comes into flower and some reports say that only the flowers are used.

The toxic indolizidine alkaloid 'slaframine' is often found in diseased clover (even if the clover shows no external symptoms of disease). This alkaloid is being studied for its anti-diabetic and anti-AIDS activity.

Leaves and young flowering heads - raw or cooked. The young leaves are harvested before the plant comes into flower, and are used in salads, soups etc. On their own they can be used as a vegetable, cooked like spinach. The leaves are best cooked. They can be dried, powdered and sprinkled on foods such as boiled rice. The leaves contain 81% water, 4% protein, 0.7% fat, 2.6% fiber and 2% ash.

The seed can be sprouted and used in salads. A crisp texture and more robust flavor than alfalfa (Medicago sativa). The seeds are reported as containing trypsin inhibitors. These can interfere with certain enzymes that help in the digestion of proteins, but are normally destroyed if the seed is sprouted first.

Flowers and seed pods - dried, ground into a powder and used as a flour. The young flowers can also be eaten raw in salads.

A delicate sweet herb tea is made from the fresh or dried flowers.

The dried leaves impart a vanilla flavor to cakes etc.

Known Hazards: Diseased clover, even if no symptoms of disease are visible, can contain toxic alkaloids.

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