Clover

Clover is a herbaceous plant belonging to the legume family, known for its characteristic trifoliate leaves. Commonly found in temperate zones of Europe, Asia, and America, clover has been valued both in cooking and in traditional medicine.

There are several species of clover, among the most common being white clover (Trifolium repens) and red clover (Trifolium pratense). In gastronomy, its young leaves and flowers can be used in salads, soups, or as a garnish, providing a mild and slightly sweet flavor.

Clover is recognized for its nutritional properties, as it is rich in fiber, antioxidants, vitamins (especially vitamin C and K), and minerals such as calcium and magnesium. Furthermore, it possesses bioactive compounds that may benefit cardiovascular health and the immune system.

In different Latin American countries, clover may have various names, although it is not always a common ingredient in local cuisine. Some regional synonyms include white clover or simply clover. In rural contexts, it is also known as berro del campo (field watercress) in some areas, although this may refer to other similar plants.

While it is more common in European cuisine, clover can be an interesting ingredient to add variety and nutrients to your culinary preparations.