I was gathering some White Clovers today while visiting my parents for the fourth. This is a plant we use to eat as kids (along with violets) on days that we were outside from sun up to sundown. I had forgotten about them until this year when I really started getting into herbalism again for the first time in a few years. I’ve been trying to focus on local herbs since things have been financially hard and I can’t order out for things like my Star Anise or Angelica Root, and that's when I remembered these little guys and decided to give them a deeper look. White Clover (Trifolium repens), also known as dutch clover, grows in ABUNDANCE in the United States Midwest. Most people view it as a weed and go to great lengths to rid their lawns of it, which is a shame because its a very important food source for bees in this area. Quoted from the page “Worts and Cunning”, “White Clover is a nutritious and sweet tasting herb that can be easily incorporated in teas. It has a clearing energy and while Red Clover is especially attuned to the lower half of the body, especially the womb, White Clover has a greater affinity for the upper half of the body. It is great for clearing out old coughs and head colds still lingering from winter. Add it to facial steams and herbal baths to help connect your body to the revitalizing energy of spring.” http://www.wortsandcunning.com/blog/weeds-and-witchcraft-spring Drying White Clover - Spread the blossoms and the leaves out onto trays or screens and let dry until crispy. Alternatively, tie the blossoms and leaves into bundles and hang until completely dry and crispy. Store the dried herbs in air-tight jars. I also found this delicious recipe from https://homespunseasonalliving.com White clover and strawberry cookies: Ingredients 1 Cup Butter, softened¾ Cup Brown Sugar, packed 2 Eggs 2 Tablespoons Milk 3 Cups All-Purpose Flour 1 teaspoon Baking Soda ½ Cup Fresh White Clover Blossoms, packed & chopped (3/8 ounce)1 Cup Strawberries, diced (5 ounces) InstructionsPreheat oven to 350 degrees.Line cookie sheets with parchment paper or silicone baking mats.Sift together the flour and baking soda. Set aside.Cream together the butter and brown sugar until light and fluffy. Add the eggs and beat well. Stir in the milk.Beat the dry ingredients into the butter mixture until well combined. Fold in the white clover blossoms and strawberries and mix until combined.Drop dough by Tablespoons full onto prepared baking sheets.Bake in preheated oven for 13-15 minutes. Edges will be golden brown.Cool on wire cooling racks.
