Herb: Springbank Clover

Latin name: Trifolium fimbriatum

Synonyms: Trifolium involucratum, Trifolium wormskioldii

Family: Leguminosae

Edible parts of Springbank Clover:

Root - raw or cooked. The root was a very important food crop for several native North American Indian tribes, who semi-cultivated the plant to ensure good yields every year. 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. The dried root will store for a considerable period of time if it is kept in a cool place. The Indians considered the long horizontal rhizomes to be superior to the shorter taproots, and also considered that the best roots grew in soft sandy soils. An important vegetable. This report refers to T. wormskioldiana and gives no more details. It probably means the root. Leaves and flowers - raw. Usually eaten raw with salt. The wilted dry leaves have been soaked and stirred in cold water to make a sour drink.

Description of the plant:


100 cm
(3 1/4 foot)

Habitat of the herb:

Meadows, stream banks and the edges of coastal sand dunes.

Propagation of Springbank Clover:

Pre-soak the seed for 12 hours in warm water and then sow in spring in situ. If the seed is in short supply it might be better to sow it in pots in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and plant them out after the last expected frosts. Division in spring.

Cultivation of the herb:

Meadows, stream banks and the edges of coastal sand dunes.

Medicinal use of Springbank Clover:

None known

Known hazards of Trifolium fimbriatum:

None known

Plant information taken from the Plants For A Future.