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Nutritional Facts and preparation of wild White and Red Clover for medicinal uses and food.
Edible and Medicinal Uses for Clover
Clover is a source of many valuable nutrients including calcium, chromium, magnesium, niacin, tryptophan, phosphorus, potassium, thiamine, Vitamin A , and vitamin C. Clover is high in protein! Clover is also rich in isoflavones. It also contains Salicylic acid which has pain-relieving and fever-lowering properties.
Leaves of white clover are edible, raw or cooked. The young leaves are best harvested before the plant flowers, and can be used in salads, soups etc. They can be used as a vegetable, cooked like spinach. Flowers and seed pods have been dried, ground into a powder and used as a flour or sprinkled on cooked foods such as boiled rice. The young flowers can also be eaten raw in salads. The root can be eaten if cooked first. A sweet herb tea is made from the fresh or dried flowers. It is considered delicate. The dried leaves impart a vanilla flavor if mixed into cakes or breads.