Not many people recall it, but in 1936 clover was made the national flower of Denmark. That’s a reflection not only of its prevalence and attractiveness, but also of its importance. Clover is full of protein.
Where to Find It
Clover can be found all across Denmark, where it drapes hillsides, pastures, and meadows in green and red. Cows and other grazing animals love clover.
When to Find It
Clover blossoms between May and September.
Flowers: May, June, July, August, September.
How to Spot It
The flowers of the clover are small, narrow and pea-shaped. Many grow together in domed clusters. The plant grows up to 50 cm tall on finely haired stems. Often marked with a light-colored spot, the leaves are egg-shaped and issue from the stem in small groups of two to five.
How to Pick It
Carefully snip off the flowers of the plant.
On the palate
Clover is sweet in flavor and reminiscent of pea pods, albeit with a hint of bitterness at the end. On the tongue, clover can scratch or tickle.
The plant has a subtle pea-like scent.
Clover should not be cooked, but rather used fresh atop dishes, or dried.
Sprinkle clover petals on warm dishes like couscous immediately before serving. They also make a nice accent in yogurt, salad, and cold buttermilk soup. The dried flowers can be used in tea. Clover has a mild blood-thinning effect that makes it unsuitable for pregnant women. It also contains prussic acid, so avoid eating too much or risk an upset stomach.
Store the clover in a sealed bag or airtight container inside the crisper drawer of your refrigerator, where it will keep for up to ten days.
No equivalent substitutions.
Risk of misidentifying the plant
There is no risk of mistaking the plant for another dangerous or undesirable plant.