Red clover is a variety of clover that is related to the pea. Specifically, it is a trefoil, a term taken from the Latin trifolium, meaning "three-leaved plant."" Native to Europe, Asia and naturalized in many other parts of the world, red clover is a common forage crop and a source of food for honeybees.
The powdered herb may be sprinkled directly into cooked foods or added to flour mixtures for baked goods. While moderate intake of red clover is safe for most people, it should be noted that the herb is one of the most abundant sources of isoflavones, water-soluble phytochemicals that behave like estrogens. For this reason, caution is advised for people who have a history of an estrogen-sensitive condition such as uterine fibroids or breast cancer.
