CLOVER BLOSSOMS
Jump to Page Navigation buttons===>Clover (Basibuguk meaning "small leaves" or Trifolium
pratense), dried flowers, leaves and combinations with
other herbs (roots) was used as a medicine (for heart
trouble), but its primary use was as food and as a tea.
Dried clover blossoms were put in with soups and stews,
where they added vitamins and minerals and a hint of
sweetness from their honey.This hint of honey-sweetness usually doesn't survive in dried clover blossoms, unless sun-dried,
and fairly fresh. At my local food co-op (where they're sold for $22.50/lb, emphasizing business
opportunities here for reservation youth) they are rather tasteless, whatever small content of
vitamins and minerals may remain. A clover-blossom tea made by steeping a handful of such dried
blossoms with a big spoonful of dried mint, pouring on about a pint of boiling water, though, is quite
nice. I tried stewing the blossoms, and find that they dissolve into the gravy if cooked long
(presumably adding vitamins, etc.) I also tried boiling them, and eating with salt and butter, and
find this an acceptable vegetable, if you don't have anything lse in the house, and it wasn't something
you paid $22.50/lb for. Fresh clover blossoms cooked for a very short time in a small amount of
water, with butter and brown sugar, is quite good.As I was researching for these plant pages I learned that apparently non-Indian herbalist types
now are dissing white clover and lavendar clover, in favor of this red clover I got the pic of. As far as
native people are concerned, the clovers are all good eating, good teas. The idea that 4-leaf clover, if
you find one, is lucky, BTW is Indian, from thd sacred 4 directions. 3 is a sacred number to
Christians.Native Foods -- Clover blossoms
http://www.kstrom.net/isk/food/clover.html (1 of 2) [5/17/2004 11:47:59 AM]