Eating clover
Clover is edible, but not a choice food.
It has a lot of protein and vitamines. But doesn’t taste great to most people.
- Young leaves and flowers are sometimes used in teas or salads.
- Moderation is key: occasional foraging is fine, but it’s not a staple food.
- Avoid during bloom-heavy or wet seasons, when toxin levels may spike.
☠️ Toxic Compounds in Clover
- Phytoestrogens: Red clover is rich in isoflavones, which mimic estrogen. In large or prolonged doses, these can disrupt hormone balance in both animals and humans, potentially affecting fertility.
- Cyanogenic Glycosides: White clover can produce hydrogen cyanide when its tissues are damaged—a defense mechanism known as cyanogenesis. This can be toxic if consumed in large quantities or under stress conditions like drought.