The white clover herb or (Trifolium Repens) is a species of clover native to Europe, North Africa, and West Asia. It is a herbaceous, perennial plant. It grows low to the ground with heads of whitish flowers appoximately 0.6 to 0.8 inches wide. The smooth egg-shaped leaves form the symbol of a shamrock making the plant easily recognizable.
White clover herb has been used as minor folk medicine by the Cherokee, Iroquois, Mohegan and other Native American tribes for centuries. The leaves and roots of white clover are edible, raw or cooked. The young edible leaves are best harvested before the plant flowers and are most often used in salads or soups.
White clover (Trifolium repens) acts as a blood purifier to cleanse the whole system. Clover is very good remedy for the symptoms of boils, ulcers and other skin diseases when made into a strong tea and applied externally.
Clover is a source of many valuable nutrients including calcium, chromium, magnesium, niacin, tryptophan, phosphorus, potassium, thiamine, Vitamin A , and vitamin C. Clover is high in protein! Clover is also rich in isoflavones.
It also contains Salicylic acid which like asprin has pain-relieving and fever-lowering properties.
Uses: The same as Red Clover. See: Red Clover
Other common names include Shamrock, Dutch Clover and White Shamrock.