Also known as double-cut red clover. Most widely adapted of the true clovers. Mixes well with grass, used for hay, pasture, and soil improvement. Fertile, well-drained loams, silt loams, even fairly heavy textured soils are preferred to light or gravelly soils.
It is a good source of Vitamin A, Niacin and Calcium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese. Red clover sprouts are easily digested, too.
How to sprout red clover seeds.
You will need:
- 1 Tsp of red clover seeds
- 1 quart wide mouth canning jar (any quart jar will work, but the wide mouth jars are easier to use) with mesh screen or cheese cloth.
- Measure 1 teaspoon of red clover seeds into a quart canning jar. Fill the jar with water.
- Cover the jar with a fine mesh screen and secure the screen tightly to the jar with the canning jar ring or a rubber band. Keep the jar room temperature and let the seeds soak for at least 5 hours, overnight is better (8-12 hrs).
- Empty the water through the mesh the following morning, then rinse the seeds and drain again. Tip the jar upside down at an angle and set it in a bowl to allow the water to continue to drain. A dish drying rack works well for this.
- Rinse and drain the clover seeds two to three times every day. Continue to soak the clover seeds at night and rinse during the day until you see the beginning of tiny leaves. At that time, move the jar near a sunny spot
- Drain the sprouts a final time when all the seeds have sprouted, which usually takes about five to six days. Tip the jar upside down in a bowl and allow the sprouts to drain for eight to 12 hours, or until the sprouts feel dry to the touch.
- Store the clover sprouts in the refrigerator (make sure they are dry to the touch!). The sprouts can last up to six weeks, but the taste is better when the sprouts are fresh.
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This product was added to our catalog on Tuesday 13 March, 2007.