Clover

Trifolium spp.

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• 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.