Clovers

Clovers are flowering plants in the genus Trifolium, within the legume family Fabaceae. They occur worldwide in temperate and subtropical regions and include annual, biennial, and perennial forms. Clovers are valued for their low-growing habit, hardiness, and ability to improve soil fertility through nitrogen fixation.

Most clovers have leaves composed of three leaflets, often with a distinctive pale mark or chevron on the central leaflet. The inflorescences are dense heads of small flowers, commonly white, pink, or purple, depending on the species. Flowering typically occurs from late spring through summer and attracts a variety of pollinators, especially bees.

The best-known species are white clover (Trifolium repens), red clover (Trifolium pratense), and alsike clover (Trifolium hybridum). White clover is a creeping perennial that spreads by stolons and is common in lawns and pastures. Red clover is a upright perennial used broadly as forage. Alsike clover is a perennial often grown in mixtures for forage and soil improvement. All clovers form symbiotic relationships with Rhizobium bacteria in root nodules, enabling atmospheric nitrogen fixation that enriches soil.

Uses and ecology: clovers are widely cultivated as forage for livestock, as cover crops to prevent erosion, and as integral components of pasture mixes. They provide quality forage, improve soil structure, and support pollinators with their nectar.

Cultivation and management: clovers prefer well-drained, fertile soils with moderate moisture and a neutral to slightly acidic pH. Grazing and mowing should be managed to reduce the risk of bloat in ruminants and to maintain productive stands. The term shamrock, a three-leaved clover, is associated with Ireland and St. Patrick’s Day, though it is not tied to a single species.