It is an herbaceous, short lived perennial plant, variable in size, growing to 20–80 cm tall. The leaves are alternate, with three leaflets) each leaflet 15–30 mm long and 8–15 mm broad, green with a characteristic pale crescent in the outer half of the leaf. The flowers are dark pink with a paler base, 12–15 mm long.
Commonly grows wild in meadows throughout Europe and Asia, and has now been naturalized to grow in North America.
Larger than White Clover. An important food source for honeybees to make honey, so good to have around! Clovers in general are healthy to eat in any way, basically: in salad, as a cooked green, ground to flour, or blended with another tea. Clover is high in protein! The most common things to eat on the Clover are the flowerheads and the leaves, but are easier to eat if soaked for about an hour or boiled. Skilled herbalists have used this plant to treat cuts, burns and skin problems such as psoriasis.