Paleo Foraging

Trifolium spp.

Clover

Cahuilla: tre’evula (Bean and Saubel 1972:141)

Gosiute: tan’-so (Chamberlin 1911:383)

Pomo: sō, Yuki: sik / pots (Chesnut 1902)

Location in Texas: all TX, more E; common in Travis Co.; 14 spp. in TX, some introduced.

Form: herb; annual, biennial, perennial.

Food

Seeds – ground into a meal to make mush by the Cahuilla (Bean and Saubel 1972:141). Seeds were common in archaeological sites of Indians throughout California except in the Mojave and Sonoran deserts (Hammett and Lawlor 2004:323328,334,339).

Foliage – when fresh and green, was eaten raw straight from the field and collected in great abundance (Chesnut 1902, Dixon 1905). It was eaten raw or boiled for greens by the Cahuilla (Bean and Saubel 1972:141). Gathered clover foliage was kept outside and was covered by a blanket to slow wilting (Chesnut 1902). It can cause bloating when eaten in great quantity, which was relieved by the Patwin by drinking a decoction or extract of soaproot, or by rubbing or treading upon the stomach (Chesnut 1902). California bay laurel seeds were also eaten with clover to prevent bloating (Chesnut 1902). Clover was also dipped into salt water before eating (Chesnut 1902).

Gathering Season – Foliage: from the beginning of April to July, especially before flowering, but the flowers and seeds of several species were also eaten (Chesnut 1902). Foliage and seeds: February-July (Bean and Saubel 1972:141).

Notes – Special dances were held to commemorate its appearance in spring, and it was used for some games (Chesnut 1902).

The below species were all known to be eaten by various Indian tribes:

Trifolium albopurpureum
Trifolium bifidum decipiens
Trifolium ciliolatum
Trifolium cyathiferum
Trifolium dichotomum
Trifolium fucatum
Trifolium obtusiflorum
Trifolium variegatum
Trifolium virescens
Trifolium wormskioldii

Experimentation

I have eaten the foliage and flowers of various species many times, both raw and cooked. They are an excellent green because of their good taste, soft texture, and nutritiousness.