Little did I know when I first came across an old pioneer recipe for “White Clover Snow” that it would be my solace during dark and hungry times. But after a recent dental pummeling that left me aching and unable to chew, it was this sweet unassuming little ‘pudding’ that rode to my rescue. Spooning its creamy softness into my mouth was soothing and nourishing – and I took great comfort knowing it was chock full of medicinal ingredients that would help speed healing along.
Although the original recipe called for Mililotus Mill, the tall, field sweet clover, I wasn’t quite up to going on a forage – so I adapted with what I had on hand – the white clover that was growing in profusion right outside my front door.
Overshadowed by her taller better known sister Red Clover, Trifolium repens L. rarely raises her frilly head above a height of eight inches – which might explain why we hardly notice her, even though she practically grows in every patch of grass the eye can see. And she is one of the oldest cultivated plants in existence, having been brought here by early settlers from Europe.
Why she is not as often used in herbalist remedies or wild cookery today is puzzling – she is reputed to be just as medicinal and even more delicious. But while she might be neglected by us, she is beloved by bees who far prefer gathering pollen from her white blossoms than the red.
White clover is high in protein (being from the legume family) as well as many nutrients and minerals – and is sweet and tasty. And you can even make the blossoms into a white clover flour which I will most certainly be making. Most of us are familiar with her flavour through White Clover Honey, the most commonly used table honey today. And like Red Clover she is a potent healer with anti-inflammatory and anti-bacterial properties, as well as a blood and lymph cleanser, helping dispel toxins from cells and tissues.
Add to this her magical reputation as breaker of curses and dispeller of “ill’ energy and you can see why she makes a good choice for those who are a little down and in need of revitalizing. So while this may not be the desert to wow your guests with at a dinner party, I assure you that the sweet healing energy of the white clover blossoms, combined with golden honey, rich gentle thick cream (or full fat yogurt) and the bright uplifting flavour of orange – make it the perfect comfort food for those occasions when a little tender loving care is in order.
White Clover Pudding
Ingredients
- 2 cups of white clover blossoms (remove/snip petals from the flower head and discard any browned petals)
- 1 tbsp (or one sheet) of organic unflavored gelatin
- 1 cup of water
- 1/2 cup of fresh squeezed orange juice (approx. two large oranges)
- 4 tablespoons of White Clover Honey preferably – though any honey will do
- 1 cup of heavy cream whipped to stiffness (or 1 cup of full fat organic Greek yogurt)
- pinch of salt
- Dissolve the gelatin in 1/4 cup of water.
- In a small saucepan slowly bring to a boil the white clover blossoms, water, orange juice, honey and salt.
- Remove from heat, stir in gelatin until completely dissolved, and allow to stand for 10 minutes.
- Place covered in refrigerator until the mixture begins to jell.
- Whip 1 cup of heavy cream until it stiffens OR get your cup of yogurt handy
- Fold whipped cream or yogurt into the jelled clover mixture.
- Place into a clear class serving bowl and refrigerate until set.
I’ve just recently realized I can eat these darlings. Go figure!!! This is such a wonderful sounding recipe and am looking forward to trying it soon. Thank you.
I love that recipe and your photos very much as well!
If you are a first timer to the clover eating club, what you first need to know is that you must use the freshest blossoms you can find, and use them immediately. Blossoms left to brown will ferment almost immediately and the toxic compound made is Warfarin- a medical blood thinner and main ingredient in rat poison.
Hi Mary, Thanks for the warning, but I thought that this applied only to the taller meadow sweet clovers or melilotus? I’m not sure if it is true for our common little white clover, Trifolium repens? But, yes I only used the freshest blossoms for this recipe and discarded any browning petals.
Reblogged this on Cymraes's Corner and commented:
There comes a time, when culinary delights, simple foraging and magic mix deliciously. This is one of those moments… with thanks to Danielle for this dessert… It’s sounds heavenly!
Just discovered your site…this recipe is wonderful! I’ve been fascinated lately with the plants growing in my yard, and can’t wait to try this out on my little clovers!
Such a beautiful presentation of this healing gem.
Thank you so much.
Will have to make this, I gather the clovers for herbal salves and teas! Thanks for sharing.
What properties does it have in a salve?
I am so grateful to you for this recipe and information. I too have a profusion of White clover which I have always allowed to run riot as the Bees love it so much. Now I can make this with it. Herbally, I would imagine that it is rather like the difference between white and red valerian, the white just has milder medicinal properties than their red cousins.
Thanks again, you are a Star for sharing this 🙂
Beautiful post! A pudding made with white clover. How fun is that? I will adapt it, though, to use pectin or cornstarch instead of gelatin because I’m vegetarian. This has been the year I’ve discovered edible flowers and herbs, opening up a whole new world to me. Thanks be to God for His amazing creation.
You can use agar to adapt it. Agar is from seaweed and is a perfect vegan substitute for gelatin.
Very interesting and enjoyable read. I’m glad I stumbled onto your page!
Looks wonderful! Thanks for this clover recipe, I featured it on my blog today 🙂 http://www.colorfulcanary.com/2016/06/wild-sweet-11-captivating-clover-recipes.html
Reblogged this on Living a wabi-sabi life….
What a great recipe. One more warning – honey when heated looses all healing properties, and according to Ayurveda becomes toxic. If you feed cooked honey to the bees, they will die. I would just slightly modify the above recipe, and add honey after water-blossom mixture is taken of the heat. If one wants to preserve maximum vit C from the orange juice, it should not be heated either… I wonder if those alterations would significantly change the taste of the pudding… One more note, I am not sure if just bringing honey to boil temperature causes negative changes, or if you have to cook it for longer. That would require more research.
Very interesting & positive suggestions and I don’t see any reason why the recipe couldn’t be augmented to do so! Thank-you!
For an extra health boost, you could substitute the gelatin with chis seeds.
I made this for a Lughnasadh potluck earlier this year, and was just refering back to this recipe to write it into my book of shadows for future sabbats! Thank you very much 😀
Well thank-you! Such a beautiful underutilized plant…one of these days I hope to get around to making white clover flour and white clover crispbreads!
Does it have to be orange juice? I wonder what other juices might do well. It sounds sooo delicious
I think it’s the citric twist that gives the pudding some life…but give it a try and let me know how it works out!