Information AboutWhite Clover |
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| color = lightgreen | name = White Clover | status = | image = trifolium-repens.jpg | image_width = 240px | regnum = Plant ae | divisio = Magnoliophyta | classis = Magnoliopsida | ordo = Fabales | familia = Fabaceae | subfamilia = Faboideae | genus = '' Trifolium '' | species = ''T. repens'' | binomial = ''Trifolium repens'' | binomial_authority = L. }} White Clover (''Trifolium repens'') is a Species of Clover native to Europe , North Africa , and West Asia . It has been widely introduced elsewhere in the world as a Pasture crop. It is a Herbaceous Perennial plant. It is a low growing, with heads of whitish flowers, often with a tinge of pink or cream. The heads are generally 1.5-2 cm wide, and are at the end of 7 cm Peduncles or flower stalks [1]. The leaves are trifoliolate, smooth, elliptic to egg-shaped and long-petioled. The stems function as Stolon s, so white clover often forms mats with the stems creeping as much as 18 cm a year, and rooting at the nodes [1]. Cultivation and Uses White clover grows in turfgrass, crops, and landscapes [1]. It is also found in a wide range of different field type environments. White clover can tolerate close mowing. It can grow on many different types and PH s of soil, but prefers Clay [1]. Besides making an excellent forage crop for livestock, clovers are a valuable survival food: they are high in protein, widespread, and abundant. They are not easy to digest raw, but this can be easily fixed by boiling for 5-10 minutes {Link without Title} . Dried flowerheads and seedpods can also be ground up into a nutritious flour and mixed with other foods. Dried flowerheads also can be steeped in hot water for a healthy, tasty tea-like infusion. References
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