Below is a list of all known varieties for Clover. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acacia Flower (Black Locust) | The "fragrant, white, pea-like" flower clusters of *Robinia pseudoacacia*. "Sweet, pea-like, fragrant" flavor. Used for "fritters." (Other locusts are toxic). |
| Acacia Flower (Mimosa, Silver Wattle) | The "yellow, pom-pom" flowers of *Acacia dealbata*. "Mild, sweet, grassy" flavor. Used "candied" or in "fritters." |
| Alpine Sorrel Flower (Oxalis acetosella) | The "white, purple-veined" flowers of "common" wood sorrel. "Tart, sour, lemony" flavor. |
| Alsike Clover (Trifolium hybridum) | A clover with flowers that are white at the base and pink at the tip. Mildly sweet, used for tea. |
| Bouncing Bet Flower (Soapwort) | Pale pink, phlox-like flowers. Edible in small quantities, with a mild, slightly sweet, and "soapy" bitter flavor. (Note: contains saponins). |
| Chicory Flowers | The bright, azure-blue flowers of the chicory plant. They have a mild, earthy, and slightly bitter flavor, similar to the leaves. |
| Common Mallow (Malva sylvestris) | The "pink-purple, dark-veined" flowers. "Mild, bland," and "mucilaginous." Used for "color" and "thickening." |
| Creeping Wood Sorrel (Oxalis corniculata) | A "common, purple-leafed" lawn weed. The "yellow" flowers are "tart" and "lemony." |
| Crimson Clover (Trifolium incarnatum) | A vibrant, cone-shaped, deep-red flower. Edible, with a mild, sweet flavor, but not as commonly used as red clover. |
| Dame's Rocket Flowers | Purple, pink, or white, four-petaled flowers (often mistaken for Phlox). They have a mild, peppery, mustard-like flavor. |
| Dwarf Mallow (Malva neglecta) | The "small, pale pink" or "white" flowers. "Mild, bland, mucilaginous." The "green seed pods" ("cheeses") are also eaten. |
| Evening Primrose Flower | The "yellow, four-petaled" flowers of *Oenothera biennis*. They "open at dusk." "Sweet, mild, lettuce-like" flavor. "Buds" can be eaten too. |
| Fireweed Flowers | The bright, magenta-pink flowers that grow up a tall spike. They have a sweet, peppery, and slightly floral flavor. Used to make jelly and tea. |
| Flowering Quince (Chaenomeles) | The "bright, scarlet-red" "flowers." "Edible," "tart" "garnish." |
| Forget-Me-Not Flowers | Tiny, five-petaled, true-blue flowers. They are edible with a very mild, bland flavor and are used exclusively as a delicate garnish. |
| Forsythia Flowers | The bright, yellow, four-petaled flowers that bloom in early spring. They are edible, with a mild, "green," and slightly bitter, lettuce-like flavor. |
| Fuchsia-flowered Gooseberry Flower | The "hanging, red, fuchsia-like" flowers of *Ribes speciosum*. "Edible," with a "mild, nectar-sweet" and "slightly tart" flavor. |
| Gallant Soldier Flower | A common "weed" (*Galinsoga parviflora*). The tiny, daisy-like flowers (yellow center, white petals) are edible with a mild, slightly sweet, "artichoke" flavor. |
| Guelder-Rose Flower (Viburnum opulus) | The large, lacy, "snowball" flower clusters. The flowers are edible (bland), but the berries are mildly toxic unless cooked. |
| Hairy Bittercress Flower | The "tiny, white, four-petaled" flowers of this common "weed." The "entire plant" is edible, with a "peppery, mustard-like" flavor. |
| Hawthorn Flowers (Crataegus) | The "small, white" or "pinkish," five-petaled flowers. "Strong, nutty, almond-like" and "musty" flavor. Used in "syrups" and "teas." |
| Hollyhock Mallow (Malva alcea) | The "large, bright pink," "hollyhock-like" flowers. "Mild, sweet, mucilaginous." |
| Japanese Quince Flower | The "red, pink," or "white" "flowers" of the "Chaenomeles" "shrub." "Edible, tart, floral" "flavor." "Fruit" is "used for jelly." |
| Linden Flowers (Tilia) | The intensely fragrant, pale-yellow flowers of the Linden (Basswood) tree. Used to make a popular, calming herbal tea (tisane) with a sweet, honey-like flavor. |
| Magnolia Petals (Grandiflora) | The "large, waxy, white" petals. "Strong, pungent, ginger-cardamom" floral flavor. Best "pickled" or used as a "spice." |
| Magnolia Petals (Saucer) | The "pink-white, waxy" petals (*M. soulangiana*). "Similar, strong, pungent, ginger-floral" flavor. |
| Meadowsweet Flower | Creamy-white, feathery flower clusters with a strong, almond-like, sweet scent. Used to flavor cordials, wines, and jams. |
| Milkweed Flower (Common) | The "pink-purple, globe-like" flower clusters of *Asclepias syriaca*. "Intensely fragrant," with a "sweet, floral, musky" flavor. "Buds" are cooked like broccoli; "flowers" are used for "jelly" or "syrup." |
| Mullein Flower (Common) | The "small, yellow" flowers from the tall, "fuzzy" *Verbascum thapsus* spike. "Mild, sweet, honey-like" flavor. Used to make a "tea" or "infusion." |
| Musk Mallow (Malva moschata) | The "pale pink" or "white," "musky-scented" flowers. "Mild, sweet," and "mucilaginous" (slimy texture). Used to "thicken" soups or in "salads." |
| Pellitory-of-the-Wall Flower | A "wall-growing" plant (*Parietaria judaica*). "Tiny, green-red" flowers. The "leaves" and "stems" are eaten, with a "mild, green" flavor. |
| Phlox Flowers (Wild) | Wild Phlox (*Phlox paniculata*). The small, five-petaled, pink or purple flowers have a sweet, slightly spicy, floral flavor. (Note: Must not be confused with toxic look-alikes). |
| Pineapple Weed Flower | Small, green-yellow, cone-shaped flowers that look like a daisy without petals. When crushed, they have a strong, sweet *pineapple* aroma and flavor. |
| Pink Sorrel (Oxalis debilis) | A "common garden" sorrel with "pink" flowers. "Tart, sour, lemony" flavor. |
| Queen Anne's Lace Flowers | The large, lacy, white flower heads (umbels) of the wild carrot. The flowers are mildly sweet and "carroty." (Note: Must be 100% correctly identified, as it resembles poison hemlock). |
| Red Clover (Trifolium pratense) | The most common culinary clover. The pink-purple flower heads are slightly sweet and high in protein. Used in teas and salads. |
| Red Clover Flowers | The pinkish-purple flower heads. They have a mild, sweet, honey-like flavor and are used in teas or salads. |
| Redbud Flower (Cercis canadensis) | The "bright, magenta-pink," "pea-like" flowers. "Pleasant, sweet-tart" and "acidic" flavor. Used in "salads." |
| Redwood Sorrel (Oxalis oregana) | The "pink" or "white," five-petaled flowers found in "redwood forests." "Bright, tart, lemony" flavor. |
| Rowan / Mountain Ash Flowers | The "creamy-white, flat-topped" clusters (*Sorbus*). "Strong, almond-like" scent, but "bitter" flavor. (Berries are used for jelly). |
| Salsify Flowers | The purple, daisy-like flower of the salsify root plant. The flowers (and buds) are edible with a mild, sweet, "artichoke" flavor. |
| Scurvy-grass Flowers | The small, white, four-petaled flowers of the *Cochlearia* plant. Both leaves and flowers have a strong, pungent, "horseradish-mustard" flavor. |
| Shepherd's Purse Flowers | The tiny, white, four-petaled flowers of this common "weed." The entire plant is edible, with a peppery, "cabbage" flavor. |
| Showy Milkweed Flower | The "pink, star-shaped" flowers of *Asclepias speciosa*. "Edible," with a "sweet, floral" flavor. |
| Swamp Milkweed Flower | The "deep pink" flowers of *Asclepias incarnata*. Also "edible," with a "sweet, floral" flavor. |
| Sweet Woodruff Flower | Tiny, white, star-shaped flowers that grow in clusters. The flowers and leaves have a sweet, "new-mown hay" and vanilla-like scent (from coumarin). Used to flavor May wine. |
| Vetch Flowers (Common) | The small, purple, pea-like flowers of the *Vicia sativa* plant. They are edible with a mild, sweet, "pea" flavor. (Note: seeds of some vetch species are toxic). |
| Violet Wood Sorrel (Oxalis violacea) | A variety of wood sorrel with deep-pink or violet-purple flowers. They have the same intense, tart, "sour-lemon" flavor as the leaves. |
| Weld (Dyer's Rocket) Flowers | The tall, yellow flower spikes of the *Reseda luteola* plant. The flowers are edible with a mild, peppery, mustard-like flavor. |
| White Clover (Trifolium repens) | The common lawn clover. The small white flower heads are mildly sweet with a hint of vanilla. Best used in teas. |
| White Clover Flowers | The common white clover flower, which has a very mild, grassy-sweet flavor. |
| Wood Sorrel (Oxalis) - Pink | A variety of wood sorrel with small, pink, five-petaled flowers. They have the same bright, tart, lemony-sour flavor as the leaves. |
| Wood Sorrel (Oxalis) - Yellow | The "small, yellow" flowers. "Bright, tart, lemony-sour" flavor. Used as an "acidic" accent. |
| Wood Sorrel Flower (Oxalis) | Small, yellow or pink/white flowers with a bright, tart, lemony-sour flavor. Used as an acidic accent garnish. |
| Yarrow Flowers (White) | The small, clustered white flowers of the *Achillea millefolium* plant. They have a strong, bitter, and medicinal-herb flavor. Used very sparingly. |
| Yarrow Flowers (White, Common) | The "small, clustered" white flowers (*Achillea millefolium*). "Strong, bitter, medicinal-herb" flavor. Use "sparingly." |
| Yarrow Flowers (Yellow) | The yellow-flowering cultivars, which have a similar, but sometimes milder, bitter, and aromatic flavor. |
| Yarrow Flowers (Yellow, 'Coronation Gold') | The "yellow-flowering" cultivars. "Similar, but milder," "bitter, aromatic" flavor. |
| Yellow Wood Sorrel (Oxalis stricta) | The "common, yellow-flowering" "weed." "Bright, lemony, sour" flavor. |