Red clover is native to the pastures and meadows of central Asia and beyond. It enjoys a place in the major schools of herbology, but only started being used often in Western herbalism in the last century or two. For food, the leaves are eaten as salad greens and the flowers are dried for tea. Country kids will often pull the flowers apart and suck out the sweet nectar. This herb is used extensively in agriculture as it's great for hay (to feed livestock) and is known to place large amounts of nitrogen into the soil. Since it tastes sweet and mellow, with a coll disposition, we recommend making this herb into a tea. Enjoy!
