Red Clover has been recognized since antiquity. The Greeks called it triphyllon, and in Latin it was known as trifolium ~ both names describing its three leaflets joined at the stem. This repeating pattern gave the plant symbolic weight in old traditions, and early herbals praised it as one of nature’s blessings.
Widespread across Europe and later naturalized in North America, Red Clover is a familiar feature of pastures and meadows. Its blossoms, edible fresh or dried as they are here, carry a mild sweetness faintly reminiscent of honey.
Brewed as a tea, Red Clover yields a pale green infusion with a hay-like aroma. The taste is gentle, floral, and smooth.
