Wednesday, 23 May 2012

White Clover

Whiteclover Trifolium repens

http://montana.plant-life.org/species/trifol_repe.htm

Edible Uses:
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 etc.
Medicinal Uses:
White Clover was used for medicinal purposes by the Cherokee, Iroquois, and Mohegan Indians among others. The flowering heads have substances that counteract scrofula, tend to purify and cleanse the blood, cleanse boils, sores, wounds, etc., heal disorders and diseases of the eye, and are tonic. A tea has been used in the treatment of coughs, colds, fevers and leucorrhea. A tincture of the leaves can be applied as an ointment to gout. A tea of the flowers has been used as an eyewash. The Cherokee used a tea of white clover for fevers and "Bright's disease". The Delaware and Algonkian Indians used a tea infusion of dried leaves taken for coughs and colds.

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