We had the chance to visit a farm on the weekend and I had my first chance to be a beekeeper. Dana and I were learning about
bees from friends and we took turns hanging with the bees.
While Dana had her chance to check out the hives I had a chance to rummage around a field and found a treasure trove of edible clover.
White clover is fairly easy to recognize; it has 3 leaves and each has a white chevron (arrow) pointing away from the center and out towards the leaves. The leaves are circular (though sometimes a bit oval) and they grow close to the ground (each of the 3 leaves is about the size of a dime). The smaller, young leaves tend are more mild and are most desired.
Although it was too early in the season for the clover to turn to flower, the flowers are often used in infusions. I’m pretty excited to give that a try!
Clover is edible and tastes like a combination of sprouts and hay. It is slightly bitter and denser than most commercially sold salad greens. It is fairly bitter so you likely want to eat it as part of a salad instead of eating it as a sole ingredient.
Because it is strong (though not pungent), it would be a great ingredient for tacos or wraps with strong flavored proteins and hot sauce. I’ve also heard of people adding it to smoothies and other raw dishes.
How do/ would you eat clover?