Red Clover
Trifolium pratense
Photo taken by author.
What's in a [common] name?
Red clover, or Trifolium pratense, is aptly named due to its dark pink flower color. Its latin name, first described in Species Plantarum by Carl Linneaus, derives from the three leaflets of its alternating leaves. Red clover belongs to the Fabaceae family which contains agriculturally important legumes, including peas and beans.
Description and Ecology
Red clover is a perennial, herbaceous plant native to Europe, Asia, and Africa and now naturalized in the Americas. It can be found almost anywhere in fields, on the sides of roads, or in ornamental gardens. Plants can grow up to 80 cm long. Leaves are bright green and alternating, each with 3 leaflets. The dark pink flowers grow in dense inflorescences and are frequently pollinated by bumblebees.
In agriculture, red clover is commonly used for two purposes: recycling nitrogen back into the soil and feeding livestock as a fodder crop.
Red Clover
Trifolium pratense
Photo taken by author.
Science and Medicine
Red clover is a good source of nutrients such as calcium, magnesium, phosphorus, potassium, and vitamin C (Mount Sinai Health Library). Red clover plants also contain isoflavones, compounds that are structurally similar to estrogen. Therefore, supplements have been used to alleviate menopause symptoms and osteoporosis (NCCIH). The main isoflavones found in red clover are known as biochanin A and formononetin (Fritz et al. 2013). These estrogen-like compounds have been associated with increasing HDL or “good” cholesterol in women, strengthening arteries, and improving blood flow, which all may contribute to preventing heart disease (Mount Sinai Health Library). While the efficacy of red clover supplements is still unclear, recent studies suggest that red clover is generally safe, but it is suggested that women who are pregnant or breastfeeding should avoid them (NCCIH). It is also suggested to consult a doctor if you are taking blood thinners before consuming red clover as it may increase the risk of bleeding (Memorial Sloan Kettering).
Culinary Uses
Dried Tea - Add 1-2 teaspoons of dried flower to 8 oz boiling water and steep for 30 minutes.
Tincture - (1:5 - flowers: 30% alcohol. I would allow this mixture to sit for 3 weeks. I don't know if this is enough time to extract all the medicinal compounds, but this seems to be a standard amount of time.) - Add 3 - 5 mL to hot water or tea.