Red Clover is a short-lived perennial legume that grows 1-2 feet tall, and produces purplish-pink tubular flowers. Red Clover is native to Europe, Asia and Africa, Red Clover is widely cultivated for its flowers and as a green manure and nitrogen-rich crop. The Chinese have traditionally used an infusion of red clover flowers internally as an expectorant, while Russians used an infusion to treat bronchial asthma. European cultures also utilized red clover as a medicinal herb to aid in liver and digestive ailments. Various Native American cultures ate the leaves as food, and used the plant for sore eyes and in a salve for burns, as well as for cough, fevers, and menopause.
History and Folklore:
The name Trifolium comes from Latin tres meaning three and folium, meaning leaf; the species, pratense, is Latin for “growing in meadows”.
Cultivation and Harvest:
Pick Red Clover blossoms and the upper leaves when the blossoms are at their brightest. Because it can mold quickly, dry in a single layer.
Do not use while pregnant or nursing. Until we know more, it is recommended to avoid Red Clover in people who have (or have had) estrogen-receptor positive cancer.
Traditional Herbal Actions:
Alterative, Antispasmatic, Depurative, Lymphatic, Nutritive
Bee-bread, Cow Clover, Meadow Clover, Purple Clover, Trefoil, Wild Clover
Ingredients: Red Clover (Trifolium pratense)
None of these items or statements are approved by FDA. Consult your physician before taking any supplement. Do not take herbs or tinctures during pregnancy without consulting your healthcare provider. This product is not intended to diagnose or treat any disease. All information here is for entertainment and educational purposes only.
*This statement has not been verified by the FDA and is only referenced here as a fun fact and/or for historical commentary, is not to be used as medical advice in any way. Consult your doctor before ingesting any herbal product.