Life Cycle: Herbaceous, short lived perennial, zone 3-9.
Native: Indigenous to Europe, central Asia, northern Africa and is naturalized in many other parts of the world.
Height: 12 to 24 inches
Sun: Full sun to partial shade
Soil: Any soil. Will fix it’s own nitrogen, but will require some fertility; phosphorus and potassium, to yield well.
Water: Moderate
Flowering: Flowers are large, pink blossoms that appear throughout the summer months, with a particularly large flush in mid-spring/early summer.
Propagation: Some say that seed germinates readily in the field (is probably scarified first), while others suggest that seed must be stratified for several weeks before sowing directly in the field. Germination takes 7-10 days with a germination rate of about 75%. Space 12 inches apart in row. When grown as a forage crop, direct seed in early spring or fall, or broadcast seed into standing oats or wheat in early to mid-March for a clover crop, after the grain is harvested. Since red clover is a common forage crop, the seed won’t be expensive (as compared to many other herb crops).
Pests: Pests were not a problem in our field plots, except for rabbit and deer feeding. With only 5 red clover plants per plot, scattered here and there, among other plants that are less delicious, we found that our four-legged friends liked to “eat dessert first.” In a larger, solid seeded field of red clover, this problem would probably not be noticed. One reference reported some powdery mildew on the leaves and flowers in the late summer and early fall. There is also a root weevil that is common in many parts of the country, that limits red clover’s productive stand life to about 2 to 3 years, so plan on rotating this crop.
Harvesting: Harvest the flowers carefully by hand in the early morning while the dew is still on the plant. Clover will bruise easily so handle with care. Place the flowers on a screen in one layer and allow them to dry naturally. When fully dried they have a deep purplish red color. Store them in a glass jar or paper bags away from direct heat and light until they are ready to be used.
Parts used: Flowers, fresh or dried. Some use the dried herb, or leaves.
Used as: Infusion, tincture, syrup, elixir, lozenge, medicinal food, ointment, salve, cream, balm, honey.
Medicinal Benefits: Red clover is reported to have antispasmodic and expectorant effects, and also promotes the skin’s healing process, including use for athlete’s food, sores, burns, and ulcers. Traditional uses also include use for coughs, bronchitis, and whooping cough. It has also been used as an anti-cancer remedy. Science has not confirmed red clovers’ many traditional uses, but has identified many biologically active compounds, including phytoestrogenic isoflavones, which activate estrogen receptors in mammals. Standardized extracts of red clover are sometimes sold, which contain 8 times the amount of phytoestrogens consumed in the typical diet. These same phytoestrogens can cause physical problems with cattle fed late cut hay, and reduced fertility/conception rates in sheep that graze on red clover pasture. Red clover also contains volatile oils and cyanogenic glycosides. Though red clover leaves are sold by several herb companies, there is not much written about the medicinal value of the leaves, as compared to the flowers, which have been used and studied more.
Market Potential: High for good-quality flowers. Flowers sell for between $5.70 - $47.03/lb dw, and the herb (leaves) for $8.00 - $52.80. Because the harvesting is so labor intensive, one might want to secure a market, probably local, to obtain a return for your time investment.
