Preparedness
Unlock the Secret Benefits of Red and White Clover
Clover, a plant renowned globally for its benefits as a forage crop, serves both livestock and humans with its nutritional and health advantages. Originating from Northern Asia and Europe, clover varieties, particularly red and white, are now prevalent in the United States.
While both red and white clover share similarities, they also present distinct differences, especially in their growth habits and management needs. Red clover grows upright, with new shoots emerging from the crown until it flowers. It’s crucial to cut red clover back when it reaches about a 20 percent bloom stage to maintain its fodder quality. Despite requiring more maintenance, red clover remains palatable to animals for an additional month compared to white clover.
In contrast, white clover spreads through stolons, forming a dense mat that continues to expand until it encounters a barrier. This growth pattern allows it to maintain high-quality forage throughout the year without needing to be cut back. The spreading nature of white clover also helps suppress invasive weeds, although it can complicate crop rotation.
Both clover types are cool-season perennial legumes, offering excellent fodder options due to their high protein and fiber content. They thrive in cooler climates and require regular moisture, making them less suitable for drought-prone areas. However, they handle frost and excess moisture well, showing resilience to waterlogging and frost damage.
Clover also acts as a living mulch, enriching soil with nitrogen and promoting biodiversity by attracting beneficial wildlife, including birds and bees. Red clover, in particular, is cherished by herbalists for its health benefits. It is known for detoxification, decongestion, and reducing inflammation, and is rich in calcium, magnesium, iron, and vitamin C.
Furthermore, red clover is a rich source of isoflavones, antioxidants linked in some studies to combating certain cancers and reducing bone loss and menopausal symptoms. “Best picked in spring or early summer when the flavor is sweeter,” red clover blossoms should be harvested early in the day and dried thoroughly for storage.
A simple red clover tea can be made by pouring boiling water over dried blossoms and letting it steep. This tea is particularly soothing for menopausal hot flashes when iced, and can help alleviate coughs when hot, especially with added honey.
However, caution is advised for certain individuals. “Women who are pregnant or breastfeeding should not take red clover because of the natural phytoestrogens found in the plant.” Additionally, those with hemophilia or on blood thinners should avoid it due to its blood-thinning properties.
White clover does not share the same health constituents as red clover but is entirely edible. Its dried leaves and flowers offer a faint vanilla-like flavor, suitable for salads or baked goods, while its flowers can be brewed into a delightful tea.
It’s important to remember that no herbs, including clover, have received FDA approval for medical use. Always consult with a healthcare provider before using red clover for any health-related purposes. Both red and white clover contain vitamins and minerals such as A, E, C, B-2, B-3, calcium, and magnesium, making them beneficial for both humans and livestock.
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