natural herbs
Toothed Bur-Clover
Medicago polymorpha
Herb: Toothed Bur-Clover
Latin name: Medicago polymorpha
Synonyms: Medicago denticulata, Medicago hispida
Family: Leguminosae
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:
Plant:
AnnualHeight:
60 cm(2 feet)
Flowering:
May toAugust
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 knownKnown hazards of Medicago polymorpha:
None knownPlant information taken from the Plants For A Future.