Trifolium repens
White clover, Dutch clover, Purple Dutch clover, Shamrock
Explore the size, hardiness, soil, light, edible uses and harvest period of Trifolium repens.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Flowers, Condiment, Root, Tea
Nitrogen fixer, Carbon farming, Ground cover
Description
Leaves can be eaten both raw and cooked and serve as leafy vegetables. The young leaves are harvested before the plant flowers and are suitable for salads, soups, and other dishes. They can also be prepared as a vegetable, similar to cooked spinach. Cooking the leaves is recommended for the best flavor and texture. Flowers and pods can be dried and then ground into powder to be used as flour or sprinkled over cooked food such as rice. This adds extra nutrients to the meal. The young flowers are also suitable for use in salads. The root of the plant can be cooked, and the dried leaves impart a vanilla flavor to cakes and other baked goods. Dried flowering heads can be used as a substitute for tea.