Trifolium repens 'White Clover'

[Ex. Co. Durham, England]

Fabaceae: creeping perennial to 40cm. creamy white, but becoming brown with age, on long stalks, rounded heads to 2cm across. Blooming from May-October. The leaves are trifoliate, rounded leaflets bearing white marks. Found growing in grassland and lawns, preferring a calcareous clay soil. Native to Europe, including Britain, from Northwest, south and east to North Africa, north and western Asia.

USES:

The leaves can be eaten raw or cooked as a potherb. The young leaves are harvested before the plant comes into flower and are used in salads, soups. They can also be used as a vegetable, cooked like spinach. The leaves are best cooked. Flowers and seed pods are dried, ground into powder and used as a flour or sprinkled on cooked foods such as boiled rice. Very wholesome and nutritious. The young flowers can also be used in salads. The roots can be cooked. The dried leaves impart a vanilla flavour to cakes. Dried flowering heads are a tea substitute.

The plant has antirheumatic, antiscrophulatic, depurative, detergent and tonic properties. An infusion has been used in the treatment of coughs, colds, fevers and leucorrhoea. A tincture of the leaves is applied as an ointment to gout. An infusion of the flowers has been used as an eyewash.

‘If you’re lucky you may grow your own four leaved clover.’

GROWING INFORMATION:

Pre-soak the seed for 12 hours in warm water and then sow in spring in situ. If the seed is in short supply it might be better to sow it in pots in a cold frame or greenhouse.

HARVESTED: 2022

APPROX. 2000+ SEEDS