Clover

Trifolium spp.

  • above-ground parts can be eaten raw.

  • best when cooked or dipped in saltwater to counteract bloating.

  • flowerheads can be eaten raw, dried or cooked.

  • flowerheads and seedheads can be ground into flour.

  • sprouts have the best taste.

  • creeping stems and roots can be cooked.

  • varieties in the Pacific Northwest include Red clover (Trifolium pratense), Alsike clover (Trifolium hybridum), White clover (Trifolium repens) and Springbank clover (Trifolium wormskioldii).

  • grows in a wide range of terrain, look in disturbed soil areas.

  • warning: difficult to digest, can cause bloating.

  • warning: red clover in autumn should be avoided or not be eaten in large quantities due to alkaloids.

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