Herb: Clammy Clover

Latin name: Trifolium obtusifolium

Family: Leguminosae

Edible parts of Clammy Clover:

Leaves - raw or cooked. The leaves have been eaten after an acid exudation has been washed away. Seed - raw or cooked. The seed can be sprouted and added to salads or it can be dried, ground into a powder and used as a thickener in soups etc or mixed with cereals when making bread etc.

Description of the plant:


100 cm
(3 1/4 foot)

Habitat of the herb:

Moist places below 1600 metres.

Propagation of Clammy 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 in late spring. Division in spring.

Cultivation of the herb:

Moist places below 1600 metres.

Medicinal use of Clammy Clover:

None known

Known hazards of Trifolium obtusifolium:

None known

Plant information taken from the Plants For A Future.