​Red Clover, Purple Clover, Rose Clover,Trifolium pratense,Pea Family (Fabaceae)

Found in meadows, pastures, roadsides
Seen blooming in July in Abiquiu

The common name of Red Clover is confusing as the flowers are more a rose pink to pink/purplish, not true red. It is not native to the Americas but has become naturalized and can be found growing wild in grassy locations that are not regularly mowed. It is grown as a forage crop for pasturage, hay and green manure for livestock. It can be easily distinguished from other varieties of clover by the large pink flower heads as well as the lighter green V-shaped marking that appears on the leaflets. Its flowers have a honey-like fragrance. The flowering heads and foliage are both edible, raw or cooked.  Its young leaves should be harvested before the plant blooms.  They can be used in salads or soups or cooked similar to spinach.  The flowering heads as well as the seed pods can be dried and used as a flour substitute.  The young flowers can also be eaten raw in salads. They taste sweet or like hay but they are not easily digestible.  Do not eat the flowers if pregnant or nursing. Historically, Red Clover was used for asthma, whooping cough, cancer, and gout. Today, extracts from Red Clover are most often promoted for menopause symptoms, high cholesterol levels, or osteoporosis. Source.
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