A characteristic feature of clover or trefoil is that the only pollinating insects that can pollinate it are bumblebees. This feature can be used when searching for clover..
Clover recipes, soups, salads, side dishes and clover drinks. The nutritional value of clover dishes.
The aerial part of this plant contains glycosides, carbohydrates, steroids, saponins, vitamins C, B, E and K, carotene, phenol carboxylic acids, coumarins, fatty oil, tannins, flavonoids, quinones, essential oil, higher fatty acids, trace elements.
The flowers contain essential oil (0.28%), aromatic compounds, phenolcarboxylic acids, tannins, flavonoids, anthocyanins, higher aliphatic hydrocarbons and alcohols, higher fatty acids, vitamins C, P, E, carotene, glycosides. The roots contain flavonoids, pterocaptans.
In places where meadow clover grows, creeping clover (white clover, or porridge) is found. It is characterized by a creeping stalk and white inflorescences. Hybrid clover with pink, but smaller than meadow inflorescences is also found..
In contrast to meadow grass, the leaves of clover and hybrid clover are smooth and contain less biologically active substances. Clover grows in moderately humid and upland meadows, clearings, edges, in bushes, on the outskirts of fields.
Clover Culinary Recipes.
Cabbage soup with clover and sorrel.
In salted meat broth or in water (500 ml), boil potatoes (80 g), carrots (50 g), onions (50 g) until cooked. Then add chopped clover (100 g), sorrel (100 g) and cook until cooked. Season with sautéed onion (50 g). Before serving, put in circles plates of hard-boiled eggs, sour cream (25 g).
Vegetable soup with clover.
In a salted meat broth or in water (500 ml), boil potatoes (150 g), carrots (50 g), onions (50 g), parsley root (15 g). 5 minutes before readiness, add chopped leaves and clover heads (80 g). Season with sautéed onions (50 g), tomato sauce (25 g). Before serving, sprinkle with dill and parsley, put sour cream (25 g).
Clover Bread Soup.
200 g of stale bread + 3 tbsp. tablespoons chopped flowers, leaves and stems of clover + 1 liter of water + 2 tbsp. tablespoons chopped green onions + 3 tbsp. tablespoons of vegetable oil + salt. All components mix.
Grind young clover leaves, chicory leaves and calendula (10 g.). To dry. Sift and mix. Add as a seasoning to the first dishes 5-10 minutes before they are ready.
Clover leaf powder.
Dry the leaves. Grind into powder. Sift. Use for dressing soups (1 tablespoon per serving), making sauces and other seasonings.
Stew the leaves of clover (500 g) over low heat in a small amount of oil (30 g) and water (100 ml). Add pepper, dill, caraway seeds, bay leaf, salt (all to taste). Season, if any, with sour cream (mayonnaise, vegetable oil, tomato sauce) (25 g). Use as a side dish for meat and fish dishes.
Clover with potato and clover.
Wipe boiled potatoes (60 g). Boil clover leaves (50 g) in salted water. Strain and chop. Add chopped feta cheese or cheese (10 g) and mix. Grease the metal sheet. Spread evenly half the potatoes. Top with clover and cover with remaining potatoes. Beat in milk (10 ml) an egg (1/4 pcs.) And melted margarine (10 g). Bake.
Roasted pork with clover.
Boil until half cooked, and then fry pork meat (200 g). Extinguish by adding a little water, fat (20 g) and clover leaves (400 g). To salt. Spice up. Season with hot sauce.
Clovers and Rice Cutlets.
Mix boiled rice (120 g) with chopped clover (600 g), parsley (40 g), lightly fried onions (80 g), egg (4 pcs.), Pepper and salt. Blind patties, breaded in flour (60 g) and fry.
Chop and stew cabbage leaves (100 g). Chopped clover leaves and quinoa (100 g each) separately. Prepare a white sauce of flour (5-10 g) + butter (10 g) + milk (50 ml) + egg (1 pc.). Mix the stewed cabbage and herbs with the sauce. Add salt (3-4 g). Form cutlets from the resulting mass. Bread in breadcrumbs (10-15 g) and fry.
Rinse and chop young leaves (80 g). Add chopped carrots (100 g), boiled potatoes (100 g), hard-boiled egg. To salt. Season with sour cream (mayonnaise, vegetable oil) (25 g).
Nettle leaves + leaves and unblown clover buds + onions + sour cream + sour cream or mayonnaise + salt. Clover and nettle should be taken twice as much as other herbs for this salad.
Red meadow clover + 1.5 cups of rice + 80 g of mint + 2 tsp vegetable oil + 2 tbsp. orange juice + 2 tbsp. pulp of orange. Cook in salted water until soft. Dry and mix with orange juice. Chop the leaves. Mix with rice, olive oil and chopped mint. Garnish with orange pulp.
Clover and Fresh Cucumber Salad.
Clover leaves and inflorescences 1 cup + cucumber 1-2 pcs + carrots 1 pc + onion 1 pc + vegetable oil 2 tbsp + sour cream 1/2 cup + salt. Rinse and chop leaves and inflorescences. Cucumber cut into strips. Chop carrots. Dice the onion. Mix everything, pour a mixture of vegetable oil and sour cream, salt.
Boil fresh clover flowers (40 g) in water (200 ml) for 20 minutes. Cool. Strain the broth. Add granulated sugar, stir and leave for 2 hours. Serve chilled.
1. A mixture of dried clover flowers (25 g), St. John’s wort (5 g), raspberry leaves (5 g), pour boiling water (200 ml). Insist 8-10 minutes.
2. Dried clover flowers (2 parts), St. John’s wort grass (1 part) and blackcurrant leaves (1 part) mix and use for infusion.
Pickled Clover Flower Heads.
Unblown flower heads of clover can be fermented and pickled like cabbage.
Based on the book Survival beyond the threshold of civilization.