Red Clover has been cultivated since ancient times for medicinal and magical purposes. From the time of the Celts, clover has been symbolic of the Triple Goddess because of it’s trifoliate leaf form. Red Clover flowers and leaves can be a source of many valuable nutrients, including calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C. Several studies of red clover’s “estrogen-like” isoflavones suggest that it may significantly reduce hot flashes in menopausal women. As a women in the midst of my cronehood, I am happy for any relief this provides!
Making an infusion of red clover is a simple way to receive all the possible benefits of this wonderful plant. Stronger than a tea, herbal infusions deliver nutrients effectively for those plants that are pleasant tasting. Red Clover is a bit tart, so I like to add some dried peppermint leaves to the infusion jar.
Here’s how to make it: Take ½ ounce of red clover blossom and leaves, along with ⅛ cup of peppermint leaves, and place into a glass container about the size of a spaghetti sauce jar. Fill jar with boiling water, covering the herbs completely. Screw on the lid and leave out overnight. In the morning, pour mixture into a clean container. Add water if the mixture is too strong for you. I don’t use any sweetener, but if you need some, honey and agave syrup work well. You can drink the infusion hot or cold. I usually pour it all into a straw cup and drink it like iced tea. (Do not keep more than 48 hours in the refrigerator. The infusion begins to lose freshness after that.)
May the blessings of the Maiden, Mother and Crone fill your day!
*This recipe is not intended to treat, cure or prevent any illness or disease. If you have or suspect that you have a medical problem, consult with your physician for diagnosis or treatment. Use herbs as per instructions and always watch for any allergic reactions.