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Partly in celebration of St. Patrick's Day, and mostly in honor of my Spring tribute to all those little plants so many still (mistakenly!) seek to remove from their lawns and gardens, I thought we would continue this week with what I consider one of the loveliest little volunteers of Spring...Clover! More specifically Red Clover, a close cousin to the common white clover with some very valuable uses.
RED CLOVER Trifollium Pratense COMMON/FOLKLORE NAMES: Purple Clover, Trefoil, Trifoil, Wild Clover, Three-Leaf Grass PARTS USED: Blossoms, fresh or dried HISTORICAL REFERENCES: We all know the folklore of a lucky four-leaf clover! To this day, I pay tribute to hours of childhood searches with a wee glance for one now and then ;-) Clover's associations with prosperity and the lucky leprechaun are widespread, yet there is much more to the legends, and number of leaves, that is not so widely known. For instance...
While researching Red Clover, I discovered that it is also the official State Flower of Vermont. The Vermont Legislative Directory and State Manual notes that it "...is a common sight along numerous Vermont roadsides...symbolic of Vermont's scenic countryside generally and of its dairy farms in particular. Oddly enough, however, (red clover) is not a native of Vermont but was "naturalized" from Europe." CULINARY USES: The blossoms of Red Clover are quite sweet and can be eaten in salads, sandwiches, and used for teas. Many honeys are sweetened with Red Clover blossoms. To make a tea, pour one cup of hot water over 2-4 teaspoons of the dried flower. There is a wonderful article on red clover as one of many tasty sprouts by one of our other editors right here on Suite101. MEDICINAL USES: NOTE: There are no known precautions for red clover; however many sources say to avoid red clover any fermented form, such as wine or elixir. Red Clover is useful in:
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