CLOVER (Trifolium pratensis , prairie common red clover) shown
in the left margin, like all the clovers, was a common food for all
tribes in areas where it grows. Its Ojibwe name is basibuguk,
"small leaves". In 1919, a U.S. Department of Agriculture survey
showed that many tribes had cultivated it by irrigating the areas
where it grew. California Pomos held special sacred clover feasts
and dances in the early spring to celebrate clover's appearance.
New clover was eaten raw, and fresh blossoms were eaten raw or
dried, dipped in salt water. The plants were also boiled, usually
with other greens, and baked in rock ovens. A report from the
Mayo Clinic, in Minnesota, in the mid-1960's indicated that clover
contains an effective anti-coagulant, that has found uses in treating
coronary thrombosis. This table shows the chemical composition of
red clover. You can fool around with the other databases, and
discover many tribal food and medical uses, and a citator of
writings about this.Native Americans and the Environment Hundreds of relevant site
links, bibliography of published materials; some fulltext articles
and booklets reside at this site, maintained by Prof .Alyx DarkText and graphics copyright © 1997 Paula GieseTOP of
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