$3.00 – $4.00 inc GST
Red clover is a dark-pink herbaceous plant originating from Europe, Asia, and North Africa and is also popular throughout South America as a fodder crop to improve soil quality. The flowering portion of red clover is used decoratively as an edible garnish.
The Red Clover plant makes a cleansing tea. The benefits of drinking a tea of the flowers of this plant accrue over time and include the cleansing of toxins from the body and thinning of the blood. The leaves and flowers are eaten in salads. The cultivation of Red Clover is also very beneficial to the soil. Red Clover plant is a native of the Northern Hemisphere and prefers light, sandy, well-drained soils in an open, sunny position. Flowers are rosy purple to magenta in colour and fragrant. Frost resistant but drought tender. It is a perennial plant; it grows to 0.6m x 1m.
Red Clover Sprout:
Using either a seed sprouting jar, sprouting tray, terra cotta sprouter, or hemp sprout bag, add about 1.5 tbsp red clover sprout seeds to your container and allow seeds to initially soak for 4-6 hours. After initial soaking, continue to rinse red clover sprouting seeds 2-3x per day and immediately drain, not allowing water to sit and soak. Rinse seeds 2-3x per day for 4-6 days, keeping organic clover sprouts fresh, crunchy, and hydrated without waterlogging. Non-GMO red clover sprouts are quick to harvest in just 4-6 days, ready for fresh use with a soft, light, mild, and crisp bite (similar to alfalfa) and only about 25 calories per cup. Tasting, looking, and sprouting very similar to alfalfa sprouts, red clover sprouts have become one of the most popular varieties for their mild, agreeable, and very universal flavour.