Crimson clover (Trifolium incarnatum), also known as Italian clover, is a herbaceous flowering plant with striking, deep red blossoms. Widely cultivated as a cover crop and forage, it is also edible for human consumption, offering various culinary applications.
Edible Parts and Culinary Uses
The flowers, leaves, and seeds of crimson clover are all edible. The vibrant crimson flower heads can be used fresh or dried, adding visual appeal and a mild, sweet flavor to dishes. These blossoms are often sprinkled into salads, used as garnishes, or incorporated into teas.
Young leaves are palatable raw, while mature leaves can be cooked in stir-fries or sautéed with other greens. The seeds can be sprouted for use in salads and sandwiches, similar to alfalfa sprouts. Dried seeds can also be ground into flour.
Nutritional Profile and Health Benefits
Crimson clover offers nutritional benefits. Its sprouts contain protein and fiber. A 100-gram serving provides approximately 23 calories, 4 grams of protein, and 2 grams of fiber. This also contributes to the daily recommended intake of vitamins, supplying 38% of the RDI for vitamin K and 14% for vitamin C.
It also contains minerals such as calcium, iron, phosphorus, zinc, selenium, and magnesium. The plant is rich in amino acids. These nutrients support overall wellness.
Safety Considerations and Precautions
Accurate identification is important to avoid confusion with other plants when consuming crimson clover. Crimson clover (Trifolium incarnatum) is distinguished by its conical, vibrant crimson flower heads and hairy stems and leaves. While its leaves and stems resemble red clover (Trifolium pratense), crimson clover’s flowers are more elongated and cone-shaped, unlike red clover’s rounder, pinker flower heads. Wood sorrel, another plant with clover-like leaves, has trumpet-shaped flowers and a tart, lemony taste due to oxalic acid, which can be problematic in large quantities.
Potential for adverse reactions exists, particularly when consuming raw sprouts. Like all raw sprouts, crimson clover sprouts carry a risk of contamination from bacteria such as Escherichia coli, Salmonella, Listeria, and Bacillus cereus. Proper washing and preparation are important. Some sources suggest that raw clover, especially in large amounts, might contain small amounts of cyanide, which can be mitigated by cooking or drying the plant. Although generally considered safe, individuals with sensitivities or pre-existing conditions should exercise caution.
Sourcing is also important. Avoid foraging crimson clover from areas treated with pesticides or herbicides, such as roadsides or conventionally farmed fields. Contaminated soil can lead to absorption of harmful substances. Always wash any foraged or purchased crimson clover thoroughly before consumption to remove dirt, debris, and potential contaminants. As with any new food, consume crimson clover in moderation to observe how your body reacts.