Clover
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above-ground parts can be eaten raw.
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best when cooked or dipped in saltwater to counteract bloating.
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flowerheads can be eaten raw, dried or cooked.
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flowerheads and seedheads can be ground into flour.
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sprouts have the best taste.
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creeping stems and roots can be cooked.
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varieties in the Pacific Northwest include Red clover (Trifolium pratense), Alsike clover (Trifolium hybridum), White clover (Trifolium repens) and Springbank clover (Trifolium wormskioldii).
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grows in a wide range of terrain, look in disturbed soil areas.
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warning: difficult to digest, can cause bloating.
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warning: red clover in autumn should be avoided or not be eaten in large quantities due to alkaloids.