Crimson clover
Clover farm in St. Paul, Oregon, USA
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Trifolium
Species:
T. incarnatum
Binomial name
Trifolium incarnatum

Trifolium incarnatum, known as crimson clover[1] or Italian clover, is a species of herbaceous flowering plant in the family Fabaceae, native to most of Europe. It has been introduced to other areas, including the United States and Japan.

This upright annual herb grows to 20–50 cm (8-20") tall, unbranched or branched only at the base. The leaves are trifoliate with a long petiole, each leaflet hairy, 8–16 mm across, with a truncated or bilobed apex. The flowers are produced throughout the spring and summer, rich red or crimson, congested on an elongated spike inflorescence 3–5 cm tall and 1.5 cm broad; the individual flowers are up to 10–13 mm long and have five petals. The banner of each flower does not sit upright, but folds forward.

Uses

Crimson clover in Hyogo, Japan

Crimson clover is commonly used in agriculture as a nitrogen-fixing cover crop.[2] The plant uses associations with Rhizobia bacteria to fix nitrogen.[2] The plant is widely grown as a protein-rich forage crop for cattle and other livestock, and is suitable to be made into hay. It is commonly grazed by domestic and wild ruminants.[3] It is often used for roadside erosion control, as well as beautification, however it tends to eliminate all other desirable spring and early-summer species of native vegetation in the area where it is planted.

Crimson clover's flowers and the sprouts are edible and similar in taste and appearance to alfalfa sprouts.[4][5] They can be added as an ingredient in salads, sandwiches, and other dishes, made into tisanes, and can be dried and ground into flour.[5] 100 grams of crimson clover sprouts contains 23 calories, 4g of protein, 2g of fiber, and provides 38 percent of the RDI of vitamin K, as well as 14 percent of the RDI of vitamin C.[4] It has extremely small amounts of calcium, iron, phosphorus, zinc, selenium and magnesium.[4] Like all sprouts eaten raw, there is a risk of contamination with Escherichia coli, Salmonella, Listeria, and Bacillus cereus.[6] However, many reputable facilities in the United States attempt to regulate and test these crops for such bacteria.[7]

Life cycle

In mild winter areas, such as coastal California and the Pacific Northwest, crimson clover typically behaves as a winter annual. The seeds germinate in the first rains of late summer or autumn. The plants grow through the winter, and have a major flush of bloom in late spring. In dry summer climates, the plants die after maturing seeds. In sites having sufficient summer moisture, plants can continue growth and flowering; and may even behave as short lived perennials.

Cultivation

It is sown as quickly as possible after the removal of a grain crop at the rate of 20–22 kg/ha. It is found to succeed better when only the surface of the soil is stirred by the scarifier and harrow than when a plowing is given. It grows rapidly in spring, and yields an abundant crop of greenery. Only one cutting, however, can be obtained, as it does not shoot again after being mown.

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  1. ↑ USDA, NRCS (n.d.). "Trifolium incarnatum". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 15 December 2015.
  2. 1 2 Young-Mathews, Annie (February 2013). "Plant guide for crimson clover (Trifolium incarnatum)" (PDF). USDA. Retrieved May 21, 2019.
  3. ↑ Heuzé V., Tran G., Maxin G., 2016. Crimson clover (Trifolium incarnatum). Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/247 Last updated on April 19, 2016, 11:33
  4. 1 2 3 "Health Benefits of Clover Sprouts". LIVESTRONG.COM. Retrieved 2019-02-25.
  5. 1 2 "Crimson Clover: Pictures, Flowers, Leaves and Identification | Trifolium incarnatum". www.ediblewildfood.com. Retrieved 2019-02-25.
  6. ↑ Meathead (2011-06-11). "Why Raw Sprouts May be the Riskiest Food in Your Grocery Store". Huffington Post. Retrieved 2019-02-25.
  7. ↑ Foodsafety.gov. "Sprouts: What You Should Know". www.foodsafety.gov. Retrieved 2019-02-28.
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