Root - raw or cooked[61 , 105 , 118 , 257 ]. The long, fleshy, white rhizome was a very important food crop for several native North American tribes, who semi-cultivated the plant to ensure good yields every year[256 , 277 ]. The roots can be harvested at any time of the year and were normally dried before being cooked, though they were also occasionally eaten raw[256 ]. The dried root will store for a considerable period of time if it is kept in a cool place[256 ]. The native Americans considered the long horizontal rhizomes to be superior to the shorter taproots, and also considered that the best roots grew in soft sandy soils[256 ]. The rhizomes were commonly harvested and prepared together with the long, brown roots of Pacific silverweed (Potentilla anserinas ssp. pacifica). Both plants were usually dug in the autumn, after the leaves had started to die back for the winter. The rhizomes were pried out with long, pointed wooden digging sticks. They were cleaned and tied in fist-sized bundles using one of the rhizomes as a tie. Traditionally, they were cooked in an underground pit[277 ]. Leaves and flowers - raw[257 ]. Usually eaten raw with salt[257 ]. Often eaten in quantity, especially since it produces tender leaves later than most other species in the genus[1151 ]. The wilted, dry leaves have been soaked and stirred in cold water to make a sour drink[257 ]. Cow clover (Trifolium wormskioldii), also called slender clover, is a member of the sunflower family’s Artemisia genus. Like other clovers, it should be eaten with caution because the plant can contain harmful compounds such as nitrates, slaframine, cyanogenic glycosides (linamarin and lotaustralin), phytoestrogens, and saponins. These chemicals are especially dangerous to grazing livestock, but in small amounts, healthy fresh clover parts are usually tolerated by people. Wilted or discolored plants should never be eaten, and larger servings should always be cooked to reduce potential toxins. All clovers in this group have edible leaves, flowers, and seeds, while cow clover also provides edible rhizomes. Leaves and flowers can be eaten fresh in salads or cooked as potherbs. Fresh leaves range from mild to slightly bitter or acrid, sometimes with a soapy accent. Cooking improves safety and flavor, producing a bright emerald-green broth that works well in soups. The flowers can also be used in teas, which are considered pleasant. Seeds may be sprouted like alfalfa sprouts or prepared as mush, adding some nutritional variety. Despite these uses, clovers were rarely a major staple for Native Americans in the Southwest, though they were more commonly eaten in the western U.S. and Pacific Northwest. Foragers will find that clover plants are not especially productive, since each plant produces only a few leaves and flower heads, and grazing animals may heavily compete for them. Still, clovers can provide useful supplemental food when harvested carefully [2-3].

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None known

Nitrogen Fixer.

Special Uses