I recently got to take my red clover obsession to a new level, when I reviewed the book “Year-Round Indoor Salad Gardening” and put some of my red clover seeds to use in my kitchen garden! I’ve only made three batches of soil sprouts but I’m planning on making these in rolling batches throughout the year!
I had been meaning to grow sprouts in general for some time now, but never got around to it. I had initially been looking into growing sprouts in water trays, but after reviewing and trying the soil sprout method by Peter Burke, I’ve found that the soil sprouts especially appeal to me since:
1) When planted in trays, they blend in with the other potted plants and add to the interior décor of my kitchen.
2) Being planted in soil, they are able to actually put down roots and pull on the nutrients from the enriched soil, making for tastier, healthier, more nutrient dense sprouts!
3) Working with soil feels more like gardening, and just fills up my gardening happy place!
Why Red Clover Sprouts
Red clover sprouts have a very mild flavor, mild crunch, but are packed with lots of nutrition! Clover is easy to grow and produces a beautiful green leaf which is a lighter green than alfalfa sprouts. (It actually tastes very similar to alfalfa, so much so that many can’t tell the difference between the two!)
Red Clover is a wild perennial herb belonging to the legume family. While it is often just viewed as a wild growing plant, almost on par with a common weed, Red Clover is actually a powerful plant chock full of healing and therapeutic properties, and when ingested, it is a great tonic for cleansing and overall wellness!
Historically, Red Clover Herbal Tea was seen a means of purifying the blood by acting as a diuretic (helping the body get rid of excess fluid) and as an expectorant (helping clear the lungs of mucous). It is also known to improve circulation, and to help cleanse the liver. Red Clover is also a source of many nutrients including calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C.