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CULTURAL AND WILD PLANTS
Meadow clover. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Red clover, Trifolium pratense. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: trifolium Family: Legumes (Fabaceae) Origin: Eurasia and North Africa Area: Red clover grows in temperate climates in many regions of the world, including Europe, North America and Asia. Chemical composition: Red clover is rich in flavonoids, isoflavones, coumestans, phenolic acids, carotene, vitamin C and other biologically active substances. Economic value: Red clover is used as livestock feed and also as a green manure for soil improvement due to its ability to fix atmospheric nitrogen. The plant is also used in medicine for the treatment of diseases of the heart and blood vessels, as well as an anti-inflammatory and antitumor agent. Legends, myths, symbolism: In Celtic culture, for example, clover was considered a sacred plant, symbolizing life, death, and rebirth. In Christian tradition, clover has been associated with the Holy Trinity, and the three-leaf clover has been seen as symbols of the Father, Son, and Holy Spirit. In Irish culture, clover is considered a symbol of good luck, and its three leaves are traditionally associated with the triple divine blessing. Irish immigrants often wore clover as a symbol of their roots and national identity. Clover is also often associated with peace and harmony, and in some traditions it is considered a symbol of unity and brotherhood. For example, in Chinese culture clover is associated with marriage and family life, while in Japanese culture it is considered a symbol of peace and happiness.
Red clover, Trifolium pratense. Description, illustrations of the plant Clover. Legends, myths, history
Tradition tells that Saint Patrick used three leaves on one stem to explain the concept of the Holy Trinity - the leaves depicted God the Father, God the Son, and God the Holy Spirit. The first mention of the connection between the baptist and clover occurs at the beginning of the 17th century in the diary of the wandering Protestant Caleb Threlkeld. He wrote: "This plant (white clover) is worn by people on their hats every year on March XNUMXth, the day they call St. Patrick's Day." Therefore, the clover or shamrock has become a symbol of Ireland. On St. Patrick's Day, you are supposed to drink at least a glass of alcohol in some Irish bar. There is the so-called "Patrick's Cup" - a unit of whiskey that was drunk on St. Patrick's Day. Tradition instructs to put a leaf of "shamrock" (sour) in a glass before drinking a glass of whiskey.
Left to right: Red clover, Trifolium pratense; Creeping clover, Trifolium repens; Swedish clover, Trifolium hybridum But clover is not unique to Ireland. Indeed, there is some ambiguity about clover in a country that claims to own it. The national flower is painted on the jerseys of the Irish football and rugby teams, on the tails of airline aircraft, and on the stationery of the Irish Tourist Board. But the official symbol of Ireland is the 12-string harp. The only country where clover is a national symbol is the Caribbean island of Montserrat, originally formed as an Irish Catholic colony: there, a shamrock-shaped stamp is stamped on the passport. Author: Martyanova L.M.
Clover leaf. Myths, traditions, symbolism
A symbol of the Irish-Celtic national consciousness, already revered by the Druids of the pre-Christian era as a sacred symbolic plant and later interpreted as a symbol of the Trinity (trinity). Because of this, he became an attribute of St. Patrick, who kills a snake with a staff with a clover-shaped cross. The four-leaf clover leaf is today a sign of happiness, which is explained purely outwardly - its rarity (whoever finds such a leaf is lucky, and therefore the clover leaf itself brings happiness). The original symbolism probably goes back to the high vitality of the plant, which made it the embodiment of a powerful vitality. In medieval love lyrics "green clover" plays a large role as a place of love meetings, and, for example, "to take an oath over a green clover" means to give it even more vitality. Since clover was once planted on graves, probably as a hint of new life after the resurrection, it could also become a symbol of farewell, often along with roses (a symbol of love) and violets (flowers with the purple color of repentance). Author: Biedermann G.
Meadow clover. Description of the plant, area, cultivation, application
It grows everywhere among shrubs, in meadows, forest edges, along roads. Biennial or perennial plant 60-80 cm high. Stems ascending, pubescent, branched. Leaves trifoliate, compound. Blooms in May - June. The flowers are purple-red, pink, rarely white, collected in large heads, single or paired, surrounded by stipules, located at the ends of the branches. The fruit is an ovoid bean with small seeds. Leaves and inflorescences contain organic acids, glycosides, ascorbic acid, carotene, vitamins Bb, Bg, K, E, tannins, resinous substances, flavonoids, fatty, essential oils. Good honey plant (bees collect up to 1 kg of honey from 100 ha). In nutrition, young leaves and heads of clover are used. Salads, vinaigrettes, side dishes, dressings for first courses, tea, drinks are prepared from them. Clover heads and leaves are fermented and pickled. Clover powder. Rinse clover leaves with cold water, dry in the air in the shade, dry in the oven at a temperature of 45-60 ° C, grind into powder, sift through a sieve. Store in glassware or paper bags. Use for dressing the first and second courses, 25 g per 1 serving. Clover salad. Rinse young clover leaves thoroughly with cold water, chop, add chopped carrots, boiled potatoes, hard-boiled eggs, salt. Season with sour cream, or mayonnaise, or vegetable oil. 100 g carrots, 100 g potatoes, 80 g clover leaves, 25 g sour cream (or mayonnaise, or vegetable oil), 1 egg, salt. Clover and sorrel soup. In salted meat broth or water, boil chopped potatoes, carrots, onions until half cooked. Then add chopped clover, sorrel and cook over low heat until tender. Fill with sautéed onions. Before serving, put circles of hard-boiled eggs, sour cream in plates. 500 ml of broth, 10 g of clover and sorrel leaves, 80 g of potatoes, 50 g of carrots, 50 g of onions, 1 egg, 25 g of sour cream, salt. Vegetable soup with clover. Boil chopped potatoes, carrots, onions, parsley root in salted meat broth or water. 5 minutes before readiness, add chopped leaves and clover heads. Season with browned onions, tomato sauce. Before serving, sprinkle with dill and parsley, put sour cream. 500 ml of broth, 150 g of potatoes, 50 g of carrots, 50 g of onions, 15 g of parsley root, 80 g of clover, 25 g of tomato sauce, 25 g of sour cream, salt, dill and parsley. Clover garnish. Stew clover leaves over low heat in a small amount of oil and water, add pepper, dill, cumin, bay leaf, salt, season with sour cream, or mayonnaise, or sunflower oil, or tomato sauce. Use as a side dish for meat and fish dishes. 500 g of clover leaves, 30 g of vegetable oil, 100 ml of water, spices to taste, 25 g of sour cream (or mayonnaise, or sunflower oil, or tomato sauce).
In folk medicine, clover inflorescences and grass are used. They have anti-inflammatory, antiatherosclerotic, antitoxic, expectorant, diuretic, diaphoretic action. A decoction of clover inflorescences. Boil 20 g of inflorescences in 250 ml of water for 15 minutes, leave for 30 minutes, strain. Drink 50 ml 3-4 times a day for urolithiasis, chronic cough, bronchial asthma, anemia, scrofula. External use for lotions for burns, frostbite, bedsores, abscesses, wash festering wounds, ulcers. Infusion of clover herb. Infuse 40 g of herbs in 200 ml of boiling water for 1 hour, strain. Drink 50 ml 3-4 times a day for coughs, colds. Infusion of clover inflorescences. Infuse 30 g of flower heads in 200 ml of boiling water for 1 hour in a warm place in a sealed container, then strain. Take 50 ml 4 times a day 30 minutes before meals for chronic cough, gastritis, skin diseases, colitis, cholecystitis, diathesis. Wash wounds, ulcers, make lotions on inflamed places, carbuncles, boils. Contraindications have not been established. Clover inflorescences and grass are harvested during flowering. They tear off with their hands or cut off with a knife a whole inflorescence with a wrapper, without peduncles. Some of the plants are left to restore natural thickets. Dry in the air, under a canopy, in the attic, veranda, laying out a thin layer on the bedding. It is not recommended to overdry, so that the heads do not crumble. Store in a well ventilated area. Preparations are possible in the required quantities. The shelf life of inflorescences is 2 years, herbs - 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Red clover, Trifolium pratense L. Botanical description of the plant, areas of growth and ecology, economic importance, applications
The legume family is the Fabaceae. Bi- or perennial herbaceous plant 15-60 cm high. Stems ascending, simple, with adpressed hairs. The leaves are trifoliate, with broadly ovate, finely toothed lobes. The flowers are small, pink, red, lilac-red, less often - pale purple. Inflorescences are loose spherical heads. The fruit is an ovoid, one-seeded bean. Blooms in June - September. The fruits ripen in August - October. Grows in medium-moist meadows, forest clearings, along fields and roads. Eurasian look. It grows throughout Europe, in North Africa (Algeria, Morocco, Tunisia), Western and Central Asia. The green mass contains essential and fatty oils, tannins, trifolin and isotrifolin glycosides, organic acids (n-coumaric, salicylic, ketoglutaric), sitosterols, isoflavones, resins, vitamins (ascorbic acid, thiamine, riboflavin, carotene, tocopherol). During the flowering period, the aerial part contains 20-25% protein, 2,5-3,5 fat, up to 0,01 carotene, up to 0,12 ascorbic acid, up to 1,5 free amino acids, 24-26 fiber, more than 40% nitrogen-free extractives, calcium and phosphorus salts. Up to 150 kg/ha of nitrogen is accumulated in the roots after mowing of the aerial parts. The content of essential oil in flowers reaches 0,03%, it contains furfural and methyl coumarin. The seeds contain up to 12% semi-drying fatty oil. Flavones and flavonols (kaempferol, quercetin, pratoletin, etc.), isoflavones (genistein, formononetin, etc.) were found in the grass and flowers. Since ancient times, clover has been an integral part of aromatic healing baths and medicinal teas. Vitamin concentrates are obtained from the leaves. Essential oil is used in aromatic compositions. Salads are prepared from the leaves, green cabbage soup and botvinia are seasoned with them. The dry, crushed leaves were added to flour in the past when baking rye bread, and were also used to make sauces and cheeses.
In the Caucasus, young unblown flower heads are fermented like cabbage and added to green salads. It is one of the most valuable forage grasses. 100 g of red clover hay contains 52,2 feed units. In terms of nutritional value of hay, it is almost as good as alfalfa. The plant is widely used for green fodder, hay, haylage and silage. After harvesting the seeds, the straw is used for fodder. Nitrogen accumulated in the roots remains in the soil after ploughing, which helps to increase the fertility of the fields. Widely cultivated as a fodder plant. An antifungal substance, trifolirizine, has been isolated from the roots. Essence from fresh flowering plants is used in homeopathy. Flower heads and leaves were used in folk medicine: inside - as an expectorant, diuretic and antiseptic for cystitis, astringent for gastrointestinal disorders; externally - with furunculosis and burns, as an emollient and analgesic for rheumatic and neuralgic pains. In folk medicine of various countries, a decoction and infusion of flowers are used as an appetite enhancer, for tuberculosis, as an antitussive for whooping cough, bronchial asthma, malaria, migraine, uterine bleeding, painful menstruation, and leucorrhoea. The juice of a fresh plant was washed with eyes for allergies. The crushed leaves were applied to festering wounds and ulcers. Valuable honey plant. Honey is one of the best varieties, it is not candied for a long time. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Red clover, Trifolium pratense L. Description, habitats, nutritional value, use in cooking
Red clover is a biennial or perennial herbaceous plant from the legume family with branched stems and many-flowered heads. Occurs along forest edges and clearings, among bushes. Clover is a good honey plant, hairy bumblebees and industrious bees work on its pink and white heads from morning to evening. From one hectare bumblebees and bees collect up to 100 kg of honey. Clover leaves and heads contain vitamin C, provitamin A (carotene), vitamins P and E, glycosides (trifolin and isotrifolin), essential oil and other substances. For food, you can use clover heads, which are harvested for tea during flowering. Crushed heads are also used for seasoning soups. Salads are prepared from young leaves with the addition of boiled vegetables (potatoes, grated beets), hard-boiled eggs. To give a spicy taste, such salads are seasoned with vinegar or horseradish juice. In Kyrgyzstan, a delicious and nutritious dish is prepared from young clover leaves in mutton fat, which, according to local residents, has the ability to restore strength during significant physical exertion. For the winter, clover (heads and leaves) are prepared in dried, pickled and pickled form. Author: Koshcheev A.K.
Clover. reference Information
Clover is a wonderful grass that adorns pastures and meadows, steppe areas with white and pink heads. One of the best honey plants. More than 40 types of clover grow in Ukraine. In the temperate zone are known: mountain, meadow, field, medium, spreading, Swedish clover. It has been cultivated as a fodder plant relatively recently - since the XNUMXth century, but it has been known and appreciated, used for fattening livestock and war horses since the time of Kievan Rus. Although clover is considered a good honey plant, bees pollinate it poorly: the flower of the plant has the shape of a long tube, and the proboscis of the bee does not reach the nectar in it. Clover is pollinated mainly by bumblebees and small bugs. The seed yield depends on the number of bumblebees during the flowering period of clover. The leaves of almost all types of clover are used in salads, boiled leaves replace spinach. In the Altai, the Caucasus and Eastern Siberia, clover leaves were previously collected in significant quantities and harvested dry for future use. The ground leaves gave a dark greenish sweetish flour, which was added to rye flour. Young clover greens have a sweetish bland taste and are most often included in spicy salads. In the Caucasus, clover greens are part of cold borscht, okroshka, and are used to make soups and soup purees. Dry crushed leaves are used in the preparation of cheeses. Young unblown heads are often sour, like cabbage, for winter salads. Clover grass contains 14,5% protein, 3,5% fat, 33,9% nitrogen-free extractives, B vitamins, carotene. In medicine, clover heads are used to prepare infusions and extracts for the treatment of female diseases, tuberculosis, and hernia. Author: Reva M.L.
Deep well of red clover. Featured article
At the beginning of the XNUMXth century, even before the invasion of Napoleon, there was a lot of talk in Russia about the eccentricities of the Tula landowner A. Roznatovsky. Having a lot of good hayfields, he began to sow woodpecker grass for livestock feed. Food for livestock turned out to be so tempting that the entire four-legged population from Roznatovsky's estate rushed to the plantations. Neighbor horses ran in herds, ate under the root, knocked out with their hooves so that they had to sow again. I had to urgently fence off the experimental site. Fences didn't help. Then they dug a deep ditch around the entire area of 28 acres, and nearby they poured a shaft of such a height that the horses could not jump over. They strengthened the shaft with turf, and in this form the engineering structure has survived to this day. Dyatlovina in those years was called red clover. Tall, bushy, with trifoliate leaves and red pompoms of inflorescences. Seeds were obtained from abroad, although a red clover, wild, grew nearby in the meadows. It was believed that foreign is more profitable. They mow their own once a summer, imported - twice. The landlords, one by one, joined the clover boom. First out of curiosity, like Roznatovsky, then out of profit. However, the first enthusiasm soon gave way to disappointment. Foreign dyatlovina - Dutch or German - turned out to be unstable. It did not grow long, the thickets withered, thinned out. The meadow turned into a wasteland. From abroad they suggested: probably not the right soil. We need a dense, clayey one: if you hit it with a boot, the heel will fly off! They beat with their heels, how many boots were spoiled, but the clover did not work out as it should. Finally, they found out: it’s not about the soil, but about the climate. Clover dies due to cold weather. Freezes out. It is warmer in Western Europe than in Tula. And even with two cuts, the Tula shamrocks did not give a big increase. Rather, on the contrary. In the end, clover was condemned as unsuitable for Russia. And only the peasants of the Yaroslavl village of Konishevo in 16 households with fanatical perseverance continued to sow dyatlovina for a hundred years in a row. From generation to generation. They kept it until the very days of October. During this time, the clover has changed. From a two-cut, it became a single-cut. And the chill seemed to be less. So, it seems clear: cultivated clover came from foreign varieties. But who can guarantee that history has accurately recorded the centuries-old path of fodder grass? Who can prove that modern clover is not a descendant of a local wild race? More solid evidence is needed. The well-known meadow specialist Professor P. Lisitsyn undertook to find them. He seized on two indicators: protein and ash. According to the content of both clover, they differ. At the cultural stock of protein rises to the south. At the local, wild, - to the north. If the cultural originated from the local one, then its protein would decrease to the south and increase to the north. In terms of ash reserves, wild clover from different places is the same. Cultural - no. To the south, the ash in the stems becomes more, to the north - less. It was here that it was finally confirmed: our cultural red clover is a descendant of the foreign one. That's why it's so soft and fragile. And it would be better for breeders to introduce their own, home-grown into the culture. And in general, you won’t get enough trouble with clover. Take some seeds. You can write a whole detective novel about clover seeds. They were always missing. And in order to get a profit, seed companies mixed small pebbles into their product, which were pre-painted to match the color of clover seeds. The landowners bought, sowed painted stones and then wondered why such rare seedlings. When they found out, they began to sow their own, home-grown seeds. But here it didn't work either. Even the wisest Russian agronomist I. Klingen at the turn of the century could not get enough of them. Every year there are fewer and fewer seeds. In other years, they did not collect anything at all. One grass was green. Klingen found out the reason: perturbations in agriculture. In those years, more and more lands were plowed, meadows were mowed earlier. Clover pollinators were driven out of their possessions. Only strips along railways and ravines remained the refuges of the unfortunate bumblebees (and ravines can be useful). It was necessary to urgently look for substitutes for bumblebees. In 1900, such a substitute was found - an ordinary bee. The beekeeper A. Titov set his bees on clover, and each family brought him a bucket of honey over the summer. However, there were few such happy years. More often bees did not work on clover. They flew anywhere: for buckwheat, for linden, for raspberries. Just not for clover. Cause? Poor flower design. The whisk tube is too long. She is like a deep well. The bumblebee has enough proboscis to reach the bottom, to the nectar. But the bee is missing. Sometimes it will be a dry year. The tube will not grow to normal length. It will remain stubby, shortened. Then the bee will reach. Or vice versa, a very good year, when the flowers are overflowing with nectar. But these are exceptions. Klingen decided to do without the services of an ordinary bee. For pollination of clover, in 1908 he ordered gray, Caucasian ones from Abkhazia. Those proboscises are longer and just right to reach the nectar. In the very first year, the Caucasian bees processed the clover so carefully that the seed yield was four times greater than with bumblebees. Encouraged by good luck, Klingen began to order more and more bees from the Caucasus. Three years later, he had already accumulated about a thousand bee colonies. It was possible, of course, to get by with ordinary bees, but then you need to work with clover for many years and select those varieties where the corolla tube is shorter. Or bring out a bee with a long proboscis. Observing reliability, I note that the gray Caucasian bee is good, but it mixes very quickly with the usual, Central Russian. And the descendants lose the most important quality - a long proboscis. In addition, it winters poorly in the north. In general, the surest way is to breed an ordinary bee with a longer proboscis. In the meantime, this is not done, they force the short-proboscis to work on clover. Against their wishes. The beekeepers have to resort to deception. When clover blooms, the bees fly past to other crops that are blooming at the same time. Klingen noticed this and mowed everything except the clover. Thus, he wanted to force the winged workers to go to work with the help of hunger. The bees were starving, but they did not go to the clover. Now they are trying to do the opposite: to preserve other honey plants and maintain the strength of the bee colony. And in order to seduce the stubborn and attract them to clover, they dilute sugar syrup, soak clover bouquets in it and spray the infusion over clover. Of course, deceived creatures rush after the sugar rain. And having got used to the smell of clover, then they fly for the usual nectar. It would seem that success has been achieved? The bees got up and got to work. They buzz on clover, drag honey to the apiary. Along the way, they also perform the main task - pollinate flowers. This is what guarantees the harvest. But when the beekeepers weighed the profit in the hives, they were upset. They know that each hectare of clover yields 260 kilograms of nectar. And only 6 hit the hives! Where is the rest? Remained in the whisk tubes. The proboscis is short! But maybe the seeds are safe? No, and here success is only partial. The behavior of bees on clover is still not fully understood. They do not sit on every inflorescence. More often a bee will spin, buzz and fly away without landing. Passes one head, another, a third. Finally liked it. Sits down. Pollinated one flower. Another one. And further. The rest did not like something (and there are several dozen of them!). She snorted and flew away - to choose tastier or more comfortable. Maybe looking for with a shorter whisk or with a full-bodied portion of nectar?
So, hope for a bee, but do not make a mistake yourself. Willy-nilly, we have to remember about bumblebees. No wonder the bumblebees are guarded. Where their nests are, even cattle are forbidden to graze, despite the best grass. After all, these workers do their job without flaws and in any weather! The exact opposite of red clover is white. This one supplies nectar to all who need and who do not need. The nectar in the flowers is shallow. Get all and sundry. In a good year, bees collect three buckets of honey per hectare. In bad - zero. Before other honey plants, white clover is far ahead. Nectar accumulates even in drought. The most important property is that it is not afraid of trampling. Though squat, but tenacious. The more it is trampled on, the more it grows (up to certain limits). Cause? Shoots are trampled into the ground and take root. Only in height it does not grow very much. It spreads along the ground, for which it is called creeping. Where is it not! Agronomists have always dreamed that the white was taller. Well, at least it's red. And fate took pity on them. In Italy, Russian travelers found one near the city of Lodi. O joy! They were immediately brought home. Sowed in Ukraine. The heat-loving giant has died out. Vinnitsa craftsmen selected those plants that survived, and bred a new variety - White Giant. Near Vinnitsa, the Giant winters well. Artyukov found out about it and sowed it in the Urals. The Giant of Vinnytsia has died out. There are only a few bushes left in the garden. But maybe you can find your own White Giant in the Urals. The fact that among his own, home-grown clovers come across outstanding masterpieces, convinces the discovery of the botanist M. Popov in Baikal. The world-famous botanist M. Popov, a corresponding member of the Academy of Sciences, came to work on Lake Baikal after the war. There he learned that cultivated clovers freeze to death. Not even Italian or Vinnitsa, but Central Russian, which the settlers from Tver and Smolensk brought with them. Winter in the Baikal region has little snow, that's the whole point. There is a very good wild type of clover in Siberia - lupine. Beautiful: red head, the leaves are not the usual triad, but an elegant five, like a lupine. And most importantly, it does not freeze. Cattle eat it with great eagerness. One problem - few leaves. Edible one head and stalk. In addition, due to the small leaves in the meadows, weeds clog it. Once Popov was touring with student L. Bardunov along the banks of the Sarma River. The place is infamous for the hurricane of the same name. It suddenly crashes down from the mountains, drowns boats in Baikal and smashes them to pieces on the rocky shores of Olkhon Island. Exploring the banks of the stream, Popov noticed the crimson heads of the same lupine clover, but he did not look quite ordinary. It did not stretch upward with thin stems, but fell apart to the sides with many lush shoots. Its curtains thickened, merged with each other. This only helped the red-headed clover, because now it easily fought off neighboring plants. Popov immediately realized that in front of him was exactly the kind of clover that agronomists had been dreaming of for decades. Moreover, its own, Siberian, adapted to little snow and not drowned out by herbs. In January 1954, the scientist already reported in Irkutsk at a meeting of livestock breeders about his find. And now I would like to tell one old parable about clover, which is most directly related to its fate in our day. The parable talks about the important role sometimes played in the life of a clover ... by cats. This leguminous grass is known to be pollinated by bumblebees. The more bumblebees, the better for the clover. But mice kill bumblebees. The more mice, the worse for the bumblebees. So much the worse for clover. However, mice are controlled by cats. The more cats, the less mice. The fewer mice, the more bumblebees. The better the clover is pollinated. This parable could be taken for a true story, if not for one circumstance. Cats live in houses and usually do not roam the shamrocks. However, there is one beast that replaces the cat. Fox! It was she who always controlled the mice in the fields and where the clover was sown, guarded it. But the situation has changed. Here is what I read in one of the central newspapers of Ukraine. It said there were fewer foxes. In Ukraine, their number has almost halved in recent years. Along the chain of connections, this was reflected in the clover. In 1948, so many mice divorced that they eliminated all clover crops in the Vinnitsa region and in the neighborhood. Connoisseurs fear that the fox in Ukraine may soon disappear as a species, and then the history of 1948 may repeat itself. In the meantime, millions of rubles have to be spent on the fight against mice. The fox could return this money to the state piggy bank. Author: Smirnov A.
Red clover, Trifolium pratense. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Red clover, Trifolium pratense. Tips for growing, harvesting and storing
Red clover (lat. Trifolium pratense) is a perennial herb that is widely used as livestock feed and beekeeping. Tips for growing, harvesting and storing red clover: Cultivation:
Workpiece:
Storage:
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