A quiet confident friend.....Red Clover

We all know her, and have probably weeded her out of the yard, but let’s meet her again with a fresh perspective…….Red Clover!

     Red Clover (Trifolium pratense)

To begin, Red Clover is the best cancer preventative and cancer curative herb!

·       Very high in phyto-sterols which turn into estrogen, progesterone or any hormone that the body needs

·        Red clover is a source of many valuable nutrients including calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C.

·        Single most effective herb to establish fertility (combine with Ms Oatstraw)

·        Reduces possibility of forming blood clots and arterial plaques and may increase LDL (good cholesterol)

·        Red clover has the ability to reduce inflammation in the lungs, calm bronchial spasms, and aid in asthma

·        Can help alleviate hot flashes, lesson symptoms of PMS, and support breast health

·        Has been shown to limit development of benign prostate hyperplasia (enlarged prostate) and may block enzymes that contribute to prostate cancer

·        Can help with skin conditions such as psoriasis and eczema

·        Naturally blood purifying

Women with hormone-dependent conditions such as endometriosis, uterine fibroids, and cancers of the breast, ovaries, or uterus should not take red clover due to its possible estrogenic effects. Men with prostate cancer should also avoid taking red clover, unless a doctor recommends using it.

Red Clover infusion is made only from the blossoms, which are also good sprinkled in a salad!  Who would have known!

How would I make an infusion of Red Clover?  The same way that is used for most infusions.  Put 1 ounce of the dried herb in a glass quart canning jar.  Pour boiling water into the jar to cover the herb and fill it up to the very top.  Screw on the lid and let sit for between 4 and 10 hours.  Then strain out the herb – I pour the whole jar, herb and all, into a mesh reusable produce bag, over a bowl or sauce pan.  Then I close the bag around the herb and squeeze out  all of the remaining liquid.  Then pour all of the liquid back into the canning jar.  Refrigerate.  Drink over ice within 2 to 2 ½ days. 

 

How does she taste?  Like a black tea.  If you aren’t a black tea drinker, you can also mix in a pinch of dried peppermint when making the infusion to make it very refreshing.

Good for the blood, the lungs, the bones and the reproductive system!

 

Nourishing myself from the inside,

SARAH