From My Walk: Red Clover
From my walk today, I discovered this pretty little gem the Red Clover (Trifolium pratense) also known as purple clover or trefoil (three leaflets). The leaves and dark pink blossoms can be eaten raw in a salad, or use the green leaves in wraps or sandwiches. Both the leaves and blossoms can be used in smoothies, or made into a beautiful red clover jelly that is the most delightful blush shade with a light floral taste, greens used in soups, or made into a herbal tea or infused in a glass of water. To make a clover tea, use a 2 tablespoons of dried clover blossoms steeped in a cup of hot water. Strain out blossoms and enjoy.
The washed blossoms can also be dried and then ground to make a flour in a food processor or herb mortar and pestle. It takes roughly 8 cups of dried clover blossom to make about 1 cup of clover flour. Add it to regular flour for a little extra nutrition and sweetness. You can easily replace 1/4 of regular flour with the clover flour in recipes. Some people have used it in place of regular flour altogether. Try experimenting with the flour to see what suits you best.
Medicinally, clover is known to help reduce high blood pressure, stress, is a blood purifier, good for menopausal women, helps to reduce hot flashes, depression, anti-inflammatory, improves circulation, detox, anxiety and coughs and more.
Nutritionally its a source of vitamin C, vitamin B, calcium, chromium, magnesium, potassium, niacin, thiamine, phosphorus, beta carotene and more.
[ Caution ] Dietary amounts of red clover are safe, but dietary supplement extracts may cause rash-like reactions, muscle ache, headache, nausea, vaginal bleeding in women, and slow blood clotting. Pregnant or breast feeding women should not consume. People who are going to have surgery should also not consume red clover.
Always speak to your doctor before using natural herbs in your diet.
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