Clover (Trifolium or Trefoil

Wild varieties in Western Canada are Red Clover ((Trifolium pratense, Alsike clover(Trifolium hybridum) and White clover (Trifolium repens.

1. Above-ground parts can be eaten raw
2. Difficult to digest can cause bloating
3. Best when cooked or dipped in salt water, to counteract bloating
4. Red clover,  in autumn, should be avoided; or not eaten in large quantities, due to alkaloids. 
5. Flowerheads can be eaten raw, dried, or cooked
6. Flowerheads and seedheads can be ground into flour.
7. Sprouts have the best taste and are available in many Health food Stores.
8. Creeping stems and roots can be cooked

©Al (Alex-Alexander) D. Girvan. All rights  reserved.