Trefoil

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About Trefoil
In botany, trefoil is the name for several plants that have trifoliate leaves. The most common of the trefoils is clover. Two old plants are represented by bird’s-foot trefoil or lotus corniculatus, and the prairie trefoil or lotus americanus. The Latin name for trefoil is trifolium, meaning three-leaved plant, while the French name is trèfle. This plant can reach 1 ½ feet in height and its leaves occur in clusters of 3. Individual leaflets are ovate in outline, approximately 1 to 3 ½ inches long, roughly hairy above and densely velvet hairy below. The flowers occur in elongated inflorescences where each flower arises from a central stalk; individual flowers occur on flower stalks that measure from 2 ½ to 8 mm in length. Flowers are red to purplish in colour, having a length from 5 to 9 mm. As far as the trefoil fruit is concerned, this is a loment of 2 to 6 segments that are each triangular in outline. Generally, the trefoil is recognised due to its trifoliate leaves, stipules, and small purple or pink flowers.

Cooking Trefoil

 * Stir-frying Trefoil
 * Steaming Trefoil
 * Boiling Trefoil
 * Pan-Frying Trefoil
 * Roasting Trefoil
 * Stewing Trefoil

Trefoil Nutrition

 * Trefoil Nutrient Charts

Trefoil Recipes
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Trefoil Related Recipes

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