Herb: Toothed Bur-Clover
Latin name: Medicago polymorpha
Synonyms: Medicago denticulata, Medicago hispida
Edible parts of Toothed Bur-Clover:Leaves and young shoots - raw or cooked as a potherb. Only the young leaves are eaten raw. Plants can be harvested on a cut and come again basis, the first harvest can be made about one month after sowing, plants can then be harvested another 3 - 4 times at intervals of a few weeks. The young leaves contain about 6% protein, 0.14% fat, 9.5% carbohydrate, 1.4% ash. They are rich in vitamins A, C, and E. Flowers - raw or cooked. Seed - cooked. The seed can be parched, ground into a powder and mixed with water to make a mush.
Description of the plant:
Habitat of the herb:Sandy or gravelly soils near the sea in eastern and southern England.
Other uses of Toothed Bur-Clover:Used as a green manure, it fixes atmospheric nitrogen.
Propagation of the herb:Pre-soak the seed for 12 hours in warm water and then sow in spring in situ. The seed can also be sown in situ in the autumn.
Cultivation of Toothed Bur-Clover:Sandy or gravelly soils near the sea in eastern and southern England.
Medicinal use of the herb:None known
Known hazards of Medicago polymorpha:None known
Plant information taken from the Plants For A Future.