Red Clovers

Red Clover and Plantain Salad

Red clovers (Trifolium repens) are an amazing wild food. They are absolutely packed with protein, fiber, and vitamins, they are easy to identify and forage, and they taste good, too. A bit vanilla-bean-meets-green-bean. Interesting!

Red Clover bouquet
Red Clover bouquet

And while some wild greens are better potherbs than salad greens, plantain (Plantago, unrelated to the banana-type plantain) leaves — if you pick the young, tender ones — work brilliantly. They are also plentiful and easy to identify and harvest, and have many promising medical properties.

For my salad today I didn’t have to go further than my back yard, and while I really, really intended to have only red clovers and plantains in my salad, I can hardly go foraging without finding other delicious goodies to harvest for my bucket. In the photo below you’ll see I found plantain, violet leaves, chickweed, red clover (lots more than I put in the photo), a couple of dandelions, and some yellow rocket. I ended up with a full bucket, and all of these freshly harvested, washed greens will store quite well in the fridge for several days if needed.

Wild salad greens
Wild salad greens

For this salad I added peanuts and dried cherries, as well as (after I took the photo) some sesame seeds and goat cheese. Lovely and delicious.

I’ve read that red clovers can be dried and ground or pounded into flour; I may have to start a jar for that, just so I can see what it would take, and how it would bake up.

Red clover and plantain salad
Red clover and plantain salad

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