Trifolium willdenovii var. fimbriatum (Lindl.) Ewan (1943)
Trifolium willdenovii var. kennedianum (McDermott) Ewan (1943)
Trifolium wormskioldii var. fimbriatum (Lindl.) Jeps. (1936)
Trifolium wormskioldii var. kennedianum (McDermott) Jeps. (1936)
Trifolium wormskioldii var. ortegae (Greene) Barneby (1989)
Trifolium wormskioldii is a species of clover[3] native to the western half of North America. Its common names include cows clover,[4]coast clover, sand clover, seaside clover, springbank clover,[5] and Wormskjold's clover.[3]
Description
Trifolium wormskioldii, a legume, is a perennial herb sometimes taking a matlike form, with decumbent or upright stems. The leaves are made up of leaflets measuring 1 to 3 centimetres (1⁄2 to 1+1⁄4 inches) long. The lower stipules are tipped with bristles and the upper stipules may be toothed.
The rounded inflorescences are 2 to 3 cm (3⁄4 to 1+1⁄4 in) wide. The sepals are bristle-tipped. The corollas are pinkish purple or magenta with white tips.[6]
Etymology
The species was given its scientific name in honour of the Danish botanist Morten Wormskjold.[7]
Distribution and habitat
This plant is native to the western half of North America from Alaska, through California, to Mexico. It is a perennial herb that grows in many locales, from beaches to mountain ridges, below about 3,200 metres (10,500 ft) in elevation.[6]
Many Native American groups of western North America use this clover for food. The herbage and flowers are eaten raw, sometimes salted. The roots are commonly steamed or boiled and eaten with fish, fish eggs, and fish grease.[8]
^"Trifolium (wormskioldii)". Native Plant Network. US Department of Agriculture, Forest Service, National Center for Reforestation, Nurseries, and Genetic Resources. 2014. Retrieved January 6, 2025.{{cite web}}: CS1 maint: url-status (link)
