RED CLOVER SPROUTS

Red clover · Trifolium pratense

Clover sprouts organic seeds FRESH SPROUTSRED CLOVER
SEEDS
Red clover sprouts 3 days FRESH SPROUTSRED CLOVER
3 DAYS
Red clover sprouts homegrown FRESH SPROUTSRED CLOVER SPROUTS
6 DAYS

RED CLOVER SPROUTS

TASTE • EDIBLE PARTS

Clover sprouts are found in a red and a white variety. White clover sprouts taste like rocket salad. Red clover sprouts are more neutral in taste and very reminiscent of their cousin, Alfalfa.

Like Alfalfa both types of clover sprouts gets a long slender white root. The elegant roots are edible like the stem and leaves.

You can even eat the empty hulls, but they are bit dull in taste. If you wish to rinse the hulls away just before you eat the sprouts, the easiest way is to put the sprouts in a large bowl with water. Then the hulls will fall off the grown sprouts.

NUTRIENTS

VITAMINS
A, B3, C, K

MINERALS
Potassium, Iron, Calcium, Copper,
Magnesium, Zinc, Phosphorus, Manganese

PROTEIN
3%  measured in relation to sprouts consisting of 75% water.

SIZE • LOOKS

Clover sprouts are white and green in color regardless of variety, so it is not easy to tell the difference between the two types. They are both 12 cm long without roots and 20 cm including the roots.

They are as easy to grow as their botanichal cousin,  Alfalfa. You can only see the difference between on the seeds. White clover seeds are light brown. Red clover seeds are reddish brown in several shades.

The interesting difference is in the taste. If you like bitter salads, then White clover is for you. If you prefer mild salad the Red clover sprouts will be better for your taste.

 RED CLOVER SPROUTS IN RECIPES

I often use clover sprouts of both types in my smoothies. I prefer to mask the bitter taste of white clover with cucumber or juice from red grapefruit and ginger.

You will often find that these sprouts are also easy to use as substitute for salad. They are a little fragile, so heat is not their favorite thing, but used in cooled sandwiches, wraps, cold dips and salads both clover types are lovely and crisp.

I especially like that the whole sprout including the long root is beautiful as green garnish in all recipes.

RECIPES