Crimson clover

Trifolium incarnatum, known as crimson clover or Italian clover, is a species of clover in the family Fabaceae, native to most of Europe. It has been introduced to other areas, including the United States and Japan. The species name incarnatum means 'blood red'. This upright annual herb grows to 20–50 cm tall, unbranched or branched only at the base. The leaves are trifoliate with a long petiole, each leaflet hairy, 8–16 mm across, with a truncated or bilobed apex. The flowers are produced throughout the spring and summer, rich red or crimson, congested on an elongated spike inflorescence 3–5 cm tall and 1.5 cm broad; the individual flowers are up to 10–13 mm long and have five petals. The banner of each flower does not sit upright, but folds forward. Crimson clover is not only found in nature, as it is kept by humans. The plant is widely grown as a protein-rich forage crop for cattle and other livestock, and is suitable to be made into hay. It is commonly grazed by domestic and wild ruminants. It is often used for roadside erosion control, as well as beautification; it tends, however, to eliminate all other desirable spring and early-summer species of native vegetation in the area where it is planted. In Great Britain, it is most valuable in the south, and less successful in northern regions. Crimson clover's flowers are edible, although the sprouts, which are visually and gustatorily similar to alfalfa sprouts, are edible as well and in fact are more nutritious. They can be added as an ingredient in salads, sandwiches, and other dishes, made into tisanes, and can be dried and ground into flour. 100 grams of crimson clover sprouts contains 23 calories, 4g of protein, 2g of fiber, and provides 38 percent of the RDI of vitamin K, as well as 14 percent of the RDI of vitamin C. It has extremely small amounts of calcium, iron, phosphorus, zinc, selenium and magnesium. Like all raw eaten sprouts, they possess the risk of Escherichia coli, Salmonella, Listeria, and Bacillus cereus contamination. However, many reputable facilities in the United States attempt to regulate and test these crops for such bacteria.