White Dutch Clover (Trifolium repens) ~ LuminEarth's How to Identify Wild Edible & Medicinal Plants

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WARNING: Only use undamaged white clover plants when foraging. Damaged plants can contain a cyanogenic glycoside that can cause asphyxiation at the cellular level. The cyanogenic glycocide is not normally found in plants except when there has been plant injury from cutting, grazing, freezing or wilting. For this reason it is very important to make sure that you only use fresh, undamaged plants when foraging. This also means that you CANNOT ferment white clover flowers as the fermentation process will create cyanogenic acid. Appearance: Clovers have leaves in sets of three with a flower head ranging in color from white, cream to pinkish tinged. Harvesting: White Dutch Clover is found in lawns, fields, pastures, and disturbed areas. The young leaves are best harvested before the plant flowers. Edible: The flowers and leaves of White Dutch Clover are edible both raw and cooked. The flowers are the sweetest part of the plant. White Dutch Clover leaves are edible raw or cooked and can be used in salads, soups, casseroles, etc. Fresh or dried clover flowers make a delicious herbal tea. Clovers are legumes, so they provide a protein that compliment whole grains. I like to use the flower heads in stir-fry with rice, or in baking. Make sure to only use completely fresh leaves and flowers. Medicinal: An Infusion of White Dutch Clover flowers and leaves is good for detoxification and rebuilding. White clover was used ty The Cherokee, Iroquois and Mohegian Indians to purify blood and cleanse boils, sores, wounds, etc. White Clover is stimulating to the liver and gallbladder, and creates an overall strengthening and nourishing. Also used for gout, arthritis, skin disorders, and aids. Clover tea is used for bronchial coughs, whooping coughs and tuberculosis. The tea is also anti-inflammatory, calming, expectorant and antispasmodic. For the most current and detailed information on this plant, please visit our FREE Online Guide to Wild Edible & Medicinal Plants at http://www.luminearth.com/luminearthsguide/ . Disclaimer: The statements in these videos are for educational purposes only and have not been evaluated by or sanctioned by the FDA. Only your doctor can properly diagnose and treat any disease or disorder. The remedies discussed herein are not meant to treat or cure any type of disease. The user understands that the above information is NOT intended as a substitute for the advice of a physician or a pharmacist. Make sure you can positively identify a plant before ingesting it. Some plants are poisonous, and misidentification could possibly result in serious illness or death.

Comments

don't eat it if there is animal poop nearby

Awesome Becky! I was doubtful but you managed to jam pack that video with all the info I needed. Greetings from Sydney Australia!!

I ate part of a stem of a 5 leaf clover once. It tasted bland.

I ate one of these today as I left church, and a few flowers at the base of the head tasted sweet, but when I bit into the whole thing it tasted f**** disgusting and left a bitter taste in my mouth. I'm thinking either dog piss or fertilizer was the culprit...I hate the city, everything is contaminated here!

Also don't forget white clover is a great food plot for deer. Happy hunting........

I was looking for a recipe for this and found your video. I am concerned about the damaged flowers...I don't want to get sick..LOL

@salmojack Cyanide poisoning occurs when compounds called cyanogenic glycosides in ingested plants are metabolised by micro-organisms in the rumen causing release of hydrocyanic acid (prussic acid). Acute hydrocyanic acid poisoning prevents oxygen exchange in the tissues causing cellular asphyxiaton. Please note this happens in the rumen, one of the 4 stomach compartments of animals such as cattle, sheep goats & deer. Only a problem for humans if the leaves are damaged or flowers fermented.

@beachfiredude Thanks for the feedback!

great tube thanks

I am puzzled about the toxic effects of cyano glycosides- can livestock die from this? Does it get converted to something else?

@AmericanSilverEagle Thanks for the info - that's great advice!

I used to eat the stems of this plant when I was little.

@PickablePlants I agree with you, white clover leaves do have a bit of a strong flavor. We are working on some recipes that will work well with that flavor. Thanks for writing!

@ciprich211 Yes, white clover does contain a cyanogenic glycoside but it is not normally found in plants except when there has been plant injury from cutting, grazing, freezing or wilting. It is very important to make sure that you only use fresh, undamaged plants when foraging. You CANNOT ferment white clover flowers for the same reason. Also, ruminal (bovine) microflora can act on glucosides to release it in the body. (Not a found in humans.)

I have a book on wild plants that says "White clover contains a cyanogenic glycoside that yields hydrocyanic acid. This acid causes asphyxiation at the cellular level". Is this true?

I sure would love to try this in any recipe I can think of that goes well with honey! Now I need to find out if this is the same as the white flower clovers that grows in lawns in CA. Does anyone know?

Yes, they are edible! They are a legume. I agree, the leaves have a strong taste. I consider the best tasting part of the plant to be the flower. If you eat it, make sure only to pick fresh flowers that do not have brown on them.

So these ARE edible? XD This reminds me of when i was a kid and I tried to eat these in my backyard because of the movie Bambi. I remember that I didn't like the leaves.

They are delicious, I like them in stir-frys!