Clover (Trifolium), or trefoil, is a genus of about 300 species of plants in the leguminous pea family Fabaceae. Legumes are ecologically important in that they fix nitrogen into the soil, and have therefore been a valuable resource throughout farming history.
Food features:They are small annual, biennial, or short-lived perennial herbaceous plants. The leaves are trifoliate (rarely 5- or 7-foliate), with stipules adnate to the leaf-stalk, and heads or dense spikes of small red, purple, white, or yellow flowers; the small, few-seeded pods are enclosed in the calyx.
Place of origin:The genus has a cosmopolitan distribution; the highest diversity is found in the temperate Northern Hemisphere, but many species also occur in South America and Africa, including at high altitudes on mountains in the tropics.
Nutrition:Clovers are a valuable survival food, as they are high in protein, widespread, and abundant
Dietotherapy function:Dried flower heads and seedpods can also be ground up into a nutritious flour and mixed with other foods. Dried flower heads can also be steeped in hot water for a healthy, tasty tea.