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Clover- [Trifoliu]:

Source of Recipe

Unknown,


Recipe Introduction

The whole plant is edible.

List of Ingredients

Companion plant for: Brassica (cabbage and its cousins like broccoli and cauliflower), corn, cucurbits (cucumber, squash, melons, gourds). Along with clover’s ability to bring nitrogen back into depleted soil (hosts nitrogen-fixing bacteria in its roots) clover also benefits many plants by stabilizing the moisture around their roots.

Edibility: Clover is a high-protein legume, but is not generally eaten, although it is a viable food source.

Advisory: Do not grow near nightshades (tomato, pepper, eggplant).




Recipe

Root, snip off the lower tip of matt hairs and rub the thin brown skin off of the thin root. Soak in salt water overnight and boil 15 minutes.

Leaves soak in salt water also, boil 5 -10 minutes for a vegetable.

Flowers can be eaten raw. Steep dried flowers for a tea, or grind into flour.

Notes from Rebecca Lerner-Portland Oregon. (below);
In the book “From Earth to Herbalist,” author Gregory Tilford writes that the United States Pharmacopeia recommends using one part herb to two parts alcohol-water solution that is at least 40% alcohol. So I used 1 cup clover flowers, 1 cup water, and 1 cup of 190-proof alcohol to make a 45% solution.

The second tincture solution ended up being 2 cups of herb and 3 cups of alcohol-water solution. It was two cups of 190 proof alcohol and one cup water, making approximately a 66% alcohol solution. This was the result of a counting screw-up on my end but I bottled it anyway so as not to waste the flowers or the Everclear. I’m letting the mixture sit in a dark closet for up to 6 weeks