Trifolium fucatum subsp. virescens

(Greene) Jeps.

Fabaceae Edible: Leaves, Seeds, Seedspod 1,197 iNaturalist observations

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iNaturalist· cc-by-nc-sa

iNaturalist· cc-by

Summary

Trifolium fucatum is a species of clover known by the common names bull clover and sour clover. 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. It is an edible species of clover.

Description

A clover herb.

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Edible Uses

The leaves, flowers, young seedpods, and seeds are edible. Bull clover can be eaten before and during flowering. It can be eaten raw, baked, or steamed. Take care 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. 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.