Clover

Clover is so common that it would be hard to walk 5 steps in any urban green area and not find it. Both the leaves and flowers are edible. The flowers can make a mid honey flavoured tea, but the leaves are what draws me out to gather them.

Simply, clover leaves can be a full-on lettuce replacement. They can go in sandwiches, salads, or if the stem of the leaf growth is too tough and old, blanch them for 2 minutes and eat them as a boiled green. If you can not find enough clover for your sandwich or salad, simply bulk up the amount with those handy dandelions that I talked about in an earlier post. The mild flavour of clover can mellow out the slight bitterness of dandelion greens.

Ingredients:

• as much clover as you need for one serving of sandwich filler or salad

Utensils:

• scissors

• sieve

Directions:

1. Either hand pluck or cut the clover leaves off their stems

2. Collect in sieve

3. Wash and shake dry

4. Place in between two slices of bread, or mix in a bowl with other salad in ingredients

5. Enjoy

Easy to identify, and to source, I find clover an easy go to for my sandwich greens, and it is available throughout the growing season.