…Alfalfa, Astragalus, Kudzu, Licorice, Soybean and Chickpea…
What do these plants all have in common?
They are all edible.
They are all medicinal.
And believe it or not, they all are from the same plant family, Fabaceae. Also known as the pea family, the legume family and the bean family. This large family boasts many medicinal herbal plants that are used for a variety of common complaints.
Red Clover is often thought of as hay for livestock as is his cousin, Alfalfa. However, both are highly useful in the medicinal world of herbs as well.
Red Clover has been used for treating cysts, tumors and other growths both cancerous and benign. Her infusions are very nourishing and helpful for women because of the isoflavones she contains. Drinking infusions can give you a huge dose of calcium, chromium, magnesium, niacin, potassium and vitamin C just to name a few of the many vitamins and minerals she contains.
If you are feeling a bit constipated, try drinking a Red Clover infusion to help get things going. She is very gentle and a wonderfully mild laxative for those who are feeling a bit backed up but unlike some other stronger herbs, she won’t cause you to be running for the toilet every 10 minutes!
Red Clover infusions are mild and pleasant tasting. You might want to add a dollop of Red Clover infused honey but I find her infusions to be perfectly delightful just the way they are! Some herbalists prefer to add a pinch of salt to alter the taste in lieu of honey.
To make an infusion, place 2 handfuls (1 if you’re an adult) in a quart jar and cover with boiling water. Be very careful not to spill the hot water on yourself. As an extra precaution, place a butter knife or spoon in the jar before adding the hot water to keep the jar from exploding.
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