Birdsfoot Trefoil (Lotus corniculatus) is a common legume often sparking curiosity about its edibility. Found widely in meadows, along roadsides, and disturbed areas, many wonder if it can be safely incorporated into their diet. This article clarifies its characteristics, edibility, and safety considerations.
Identifying Birdsfoot Trefoil
Accurate identification is the first step when considering any wild plant for consumption. Birdsfoot Trefoil is a perennial herbaceous legume, growing from low-sprawling to upright, sometimes reaching 2 to 3 feet in height. Its slender stems often spread horizontally along the ground before rising vertically.
Its distinctive leaves appear to have five leaflets: three clustered at the tip of the leafstalk, and two at the base where the leafstalk joins the stem. This arrangement, with the two basal leaflets bent back, gives the appearance of a trifoliate leaf with two stipules, leading to its common name “trefoil.” The leaflets are typically oval-shaped and smooth.
The flowers are perhaps the most recognizable feature, appearing from late spring to late summer. They are bright yellow to orange-yellow, pea-like, and often tinged with red, earning the plant nicknames like “bacon and eggs.” These small, slipper-shaped flowers are arranged in clusters of two to seven. After flowering, slender, elongated seed pods radiate from a central point, strikingly resembling a bird’s foot, which directly contributes to the plant’s common name.
Edibility and Nutritional Value
Birdsfoot Trefoil is considered edible, with specific parts being more suitable for consumption. Young leaves, shoots, flowers, and immature seed pods are typically consumed. As the plant matures, its tissues can become tougher and less palatable.
Its flavor is generally described as mild, with a slightly bitter or pea-like taste. Its texture is often tender when young, offering a pleasant addition to various dishes. While specific daily value percentages are not widely available, Birdsfoot Trefoil is recognized for its general nutritional profile, containing protein, fiber, and various minerals. It is also noted for its high protein content, ranging from 15-28% of dry matter.
Foraging and Preparing Birdsfoot Trefoil
Foraging Birdsfoot Trefoil requires careful attention to timing and location to ensure both safety and sustainability. The optimal time for harvesting young shoots and leaves is typically in the spring, while flowers and immature pods can be gathered throughout the summer blooming period, which extends from late spring to early fall. Sustainable harvesting involves taking only a small portion from any single patch, allowing the plant to regenerate and ensuring its continued presence. Leaving enough plant material behind supports the health of the patch and the local ecosystem.
Location selection is paramount for safe foraging. Avoid areas that may be contaminated with pollutants such as pesticides, herbicides, or heavy metals. Roadsides with heavy traffic, industrial sites, or areas that have recently been sprayed should be avoided, as these environments can accumulate harmful substances in plant tissues. Choosing undisturbed natural areas or well-maintained gardens away from potential contaminants is a safer approach.
Once harvested, Birdsfoot Trefoil should be thoroughly cleaned. Washing the plants under cold running water helps remove any dirt, insects, or surface residues. For short-term storage, freshly harvested Birdsfoot Trefoil can be kept in the refrigerator, ideally in a breathable bag or container, to maintain freshness for a few days.
Birdsfoot Trefoil offers several culinary applications. Young leaves and flowers can be enjoyed raw in salads, adding a fresh, mild flavor. For cooked preparations, the plant can be briefly blanched, steamed, or sautéed. It integrates well into stir-fries, soups, or can be served as a side vegetable. The flowers and leaves can also be used to create herbal infusions, contributing a subtle, grassy note to teas.
Safety Considerations
Despite its edibility, Birdsfoot Trefoil requires careful safety considerations, primarily due to certain compounds and the importance of accurate identification. It is absolutely necessary to be 100% positive of identification before consuming any wild plant. If there is any doubt about a plant’s identity, it should not be consumed, as misidentification can lead to serious health consequences.
Birdsfoot Trefoil contains small amounts of cyanogenic glycosides, which can release hydrogen cyanide when the plant material is damaged or consumed. While generally considered harmless in small quantities for most individuals, excessive consumption could potentially lead to issues. The levels of these compounds can vary, and cooking can help reduce them.
Individuals with pre-existing health conditions, those who are pregnant or nursing, and young children should exercise particular caution. It is always advisable to start with very small quantities when trying any new wild food to assess individual sensitivity. As with any food, the possibility of allergic reactions exists, even if the plant is correctly identified and prepared. If any adverse reactions occur, discontinue use immediately. Foraging responsibly also means consulting local foraging experts or reliable field guides to cross-reference information and ensure safe practices.