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
- 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.