Sunday, July 17, 2011

Wild Food Foraging: White Dutch Clover

Appearance: Clovers have leaves in sets of three with a flower head ranging in color from white, cream to pinkish tinged.

Harvesting: White Dutch Clover is found in lawns, fields, pastures, and disturbed areas. The young leaves are best harvested before the plant flowers.

Edible: The flowers and leaves of White Dutch Clover are edible both raw and cooked. The flowers are the sweetest part of the plant. White Dutch Clover leaves are edible raw or cooked and can be used in salads, soups, casseroles, etc. Fresh or dried clover flowers make a delicious herbal tea. Clovers are legumes, so they provide a protein that compliment whole grains. I like to use the flower heads in stir-fry with rice, or in baking. Make sure to only use completely fresh leaves and flowers.

Medicinal: An Infusion of White Dutch Clover flowers and leaves is good for detoxification and rebuilding. White clover was used ty The Cherokee, Iroquois and Mohegian Indians to purify blood and cleanse boils, sores, wounds, etc. White Clover is stimulating to the liver and gallbladder, and creates an overall strengthening and nourishing. Also used for gout, arthritis, skin disorders, and aids. Clover tea is used for bronchial coughs, whooping coughs and tuberculosis. The tea is also anti-inflammatory, calming, expectorant and antispasmodic.

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