Clover is a common plant found in diverse environments, from lawns to wild landscapes. Its distinctive three-leaf structure and small blossoms are easily recognizable. Given its widespread presence, concerns often arise regarding its safety for human consumption.
Is Clover Poisonous?
Common varieties of clover, such as white clover (Trifolium repens) and red clover (Trifolium pratense), are generally not considered poisonous to humans when consumed in typical quantities. These plants contain certain natural compounds, including saponins and cyanogenic glycosides.
Saponins are naturally occurring chemicals that can create a foamy lather when mixed with water, and while they can cause irritation in large amounts, the human body’s cholesterol typically inactivates them, primarily affecting mucous membranes. Cyanogenic glycosides are compounds that can release hydrogen cyanide when the plant’s tissues are damaged. However, their concentration in common clover varieties is typically low and not usually sufficient to cause poisoning in humans under normal consumption. While consuming very large quantities might lead to mild digestive upset, these effects are temporary and non-life-threatening.
Common Types and Their Safety
Several types of clover are commonly encountered and generally recognized as safe for human consumption. White clover (Trifolium repens) is a widespread species characterized by its small, round white flower heads and distinctive three leaflets. This type is widely considered edible. While white clover does contain cyanogenic glycosides, the levels are generally too low to be harmful to humans in typical dietary amounts.
Red clover (Trifolium pratense) is another common species, easily identified by its reddish-pink, oval-shaped flower heads. It is frequently consumed as a food item and used in various supplements. Crimson clover (Trifolium incarnatum) stands out with its vibrant, elongated crimson-red flower spikes. This variety is also considered edible, including its seeds, shoots, and flowers. These common clovers are not toxic to humans in normal circumstances, though some individuals may experience mild reactions to certain compounds present within them.
Clover for Culinary Use and Potential Effects
Clover offers various culinary applications, with both its leaves and flowers being edible. Young clover leaves can be incorporated raw into salads, providing a mild, slightly sweet flavor. Older leaves may be cooked, similar to spinach, or added to soups. The blossoms are often used to make teas, jellies, or as colorful garnishes. Historically, clover has been utilized as a food source, sometimes considered a survival food due to its nutritional content, including protein, vitamins A and C, calcium, and B vitamins.
Despite its edibility, consuming large quantities of clover, especially raw, can lead to mild digestive discomfort, such as bloating or gas. These reactions are typically attributed to the plant’s high fiber content or the presence of saponins, which can cause mild irritation. Cooking clover can help reduce some of these compounds and improve digestibility.
Red clover, in particular, contains isoflavones that act as phytoestrogens, meaning they have estrogen-like activity in the body. This property necessitates caution for certain individuals, such as those who are pregnant or breastfeeding, or those with hormone-sensitive conditions, as it could potentially interact with hormonal balances or medications. Some individuals may also experience allergic reactions to clover pollen, manifesting as symptoms like sneezing, runny nose, or itchy eyes.