Dutch Clover / Bijela djetelina

Description:

White clovers are part of the pea family Fabaceae. The genus name, Trifolium, derives from the Latin tres, "three", and folium, "leaf", so called from the characteristic form of the leaf, which has three leaflets (trifoliate); hence the popular name trefoil.The species name, repens, is Latin for "creeping". It is a herbaceous, perennial plant. It is low growing, with heads of whitish flowers, often with a tinge of pink or cream that may come on with the aging of the plant.

Habitat:

It is native to Europe, North Africa, and West Asia. It has been widely introduced worldwide as a pasture crop, and is now also common in most grassy areas of North America and New Zealand.

Notes:

Dried flowerheads and seedpods can be ground up into a nutritious flour and mixed with other foods, or can be steeped into a tisane. White clover flour is sometimes sprinkled onto cooked foods such as boiled rice. When used in soups, the leaves are often harvested before the plant produces flowers. The roots are also edible, although they are most often cooked firsthand.