Newsletter Archives - Vol. 2 No. 5 May, 2007

FEATURED ARTICLE

Red Clover (Trifolium pratense L. )

Other names Red clover is know as is: Meadow Honeysuckle, Meadow Trefoil,
Purple Clover, Trefoil, Wild Clover, Cleaver Grass, Marl Grass, Cow Grass
just to name a few. Red Clover is edible and medicinal, the young leaves
and new flowers are harvested, and are used in salads, soups, or as a tea.
The sprouted seeds have a crisp texture and robust flavor. But get this Red
clover was primarily grown for pasturage and hay to feed livestock and
poultry. In the middle ages the clover was considered a charm warn to ward
off evil spirits and witches. The four leaf clover was said to have even
more power against evil, a five leaf clover was said to be warn by witches
to give them evil powers, and a two leaf clover would give a maiden the
power to see her future lover.

Red clover has been a valued medicine since ancient times and was
particularly valued for treating respiratory problems, colds, flues and
infections in the 19th century. Red clover is recognized as a detoxification
herb or "blood cleanser". The tea, like that of licorice root, is also said
to be effective for treating gastrointestinal problems and can be used
externally as a hydrocortisone cream replacement for alleviating skin
inflammations and psoriasis. Historically, the blossom tea was also used as
an antispasmodic and mild sedative.

As an herbal smoke Red clover is a mild relaxing smoke and can be made into
a tea using one teaspoonful of dried herb and blossom per cup of boiling
water. Red clover is a source of many valuable nutrients including calcium,
chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C.
Red clover is also considered to be one of the richest sources of
isoflavones

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