Latin Name:

Type: Perennial


Zone: 3-8 (some sources say 4)

Soil: Loamy soil; “This crop is well-adapted a wide range of soil types and conditions. . . . It forms tap roots and is useful for remediation of compacted soils.” ( “Red clover can be grown in poor soil too but for optimum growth soil should be moderately fertile, calcium rich and slightly acidic to neutral in pH.” (; “Ideally, the soil should have a pH between 6.0 to 7.0. Soil can be amended with lime (limestone) if needed to raise pH. Do not sow if pH is not 6.2 or higher.” (

Sun: Full sun

Companion Plants: Oats

Height:  24-36″ tall

Planting: at a depth between 1/8 and 1/4 of an inch, be careful not to be deeper; after the last frost of the spring; Like most seeds, they require warmth and plenty of water to germinate. Do not start in arid or excessively dry locations or conditions.

Ground cover; blooms late spring to early summer; attracts beneficial insects

“It’s a great legume to frostseed or interseed with small grains where you can harvest grain as well as provide weed suppression” (

“In a study in Wisconsin, red clover fixed enough nitrogen to supply the equivalent of 160 pounds per acre of nitrogen fertilizer.” (

Flowers bloom from April-September.


“Since red clover seedlings tend to be slow growing, it benefits from a nurse crop.”

Bees love clover! Helps create some of the best honey.

Pests: “Red clover supports aphid predators such as ladybeetles, green lacewing larvae. and hoverfly larvae.” ( “Plantations of red clover are attacked by threatening fungal infections, bacterial and viral infections, which can bring significant losses in yield. Common diseases that attack red clover are brown spot and powdery mildew. Fungal infections also affect the condition of the leaves – plants wilt, turn yellow and wither.” (



“Mow medium red clover during the summer of the first year.” (

“Harvesting one cutting of red clover forage is possible in the fall in red clover that was established early in the year.” (


Eat in salads, cooked, ground flour, soups or teas. High in protein!

Easier to eat if soaked for about an hour or boiled.

“Native Americans have used this plant as a salve for burns, as well as for bronchial problems. Many cultures worldwide have traditionally used red clover to treat whooping cough, respiratory problems, psoriasis, eczema, and yes, even cancer. . . . source of many nutrients including vitamins A, B1, B2, B3, and C. It also contains calcium, chromium, cobalt, magnesium, manganese, phosphorus, potassium, selenium, silicon, sodium, and zinc. . . . source of isoflavones. Red clover’s isoflavones are a rich source of phytoestrogens, water soluble chemicals that act like estrogens in the body because of their ability to fit into estrogen receptors. They have strong antioxidant properties and here is the best part of all! Research conducted by the National Cancer Institute discovered that red clover contains four phytoestrogens: biochanin-A, formononetin, daidzein, and genistein. This may sound like a foreign language but, daidzein and genistein helps prevent the growth of cancerous tumors.” (

Cleanses the spleen

Helpful Links:

Management of Red Clover as a Cover Crop –