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| Trifolium fucatum | |
|---|---|
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Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Genus: | Trifolium |
| Species: | T. fucatum
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| Binomial name | |
| Trifolium fucatum | |
Trifolium fucatum is a species of clover known by the common names bull clover[1] and sour clover. The species is native to the western United States and is edible with proper preparation.
Description
[edit]Trifolium fucatum is an annual herb growing decumbent to erect in form. The stem is often thick-walled and hollow. The leaf blades are made up of oval or rounded leaflets with smooth or toothed edges, and the leaves have large stipules.[2]
The inflorescence is a head of flowers with a base of wide bracts. Each flower corolla is 1 to 2 centimeters (1⁄2 to 3⁄4 in) long and white or yellowish with purple tips. The flower becomes inflated as the fruit develops.[2]
Distribution and habitat
[edit]It is native to the western United States (California and Oregon), where it grows in many types of habitat, becoming common to abundant in some areas.
Planting
[edit]When planting, bull clover seeds should be scattered in places that are free of weedy grasses. It should not be planted along with non-native clover species because they will be competition for native clovers.[2]
The clover is susceptible to attacks from non-native slugs and snails, so measures may need to be taken to repel them.[2]
Uses
[edit]The leaves, flowers, young seedpods, and seeds are edible.[3] Bull clover can be eaten before and during flowering. It can be eaten raw, baked, or steamed. Care should be taken to remove a few leaves from each plant rather than destroying an entire plant when harvesting leaves for consumption. Bull clover has a better taste when grown in moist soils. Indigenous peoples were recorded as consuming the clovers from February to April, prior to the plants blooming.[2]
It is recommended that the plant be dipped or boiled in salt water prior to consumption in order to prevent digestive upset. A small amount should be eaten in order to see how the body responds. In most cases, consuming moderate amounts of bull clover occurs without issue.[2]
References
[edit]- ^ NRCS. "Trifolium fucatum". PLANTS Database. United States Department of Agriculture (USDA). Retrieved 15 December 2015.
- ^ a b c d e f Larner Lowry, Judith (2014). California Foraging: 120 Wild and Flavorful Edibles from Evergreen Huckleberries to Wild Ginger. Timber Press. pp. 74–75. ISBN 9781604696387.
- ^ Warnock, Caleb (2021). Edible Wild Plants of the United States and Canada. Familius. p. 222. ISBN 9781641703314.
External links
[edit]- Calflora Database: Trifolium fucatum (Bull clover, Sour clover)
- Jepson Manual eFlora (TJM2) treatment of Trifolium fucatum
- UC CalPhotos gallery: Trifolium fucatum
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