Continuation. Beginning in the newspaper “Family Estate” No. 3(10), 5(11), 2008, 1(13), 2009
Clovermeadow
(Trifolium pratense L.)
A perennial from the legume family with erect, branched stems. The leaves, like the stem, are pubescent and consist of three elliptical, finely toothed leaflets. The flowers are pink or red-lilac, small, collected in pairs, less often - single spherical inflorescences. Each bush has from 3 to 8 stems. Blooms all summer.
Distributed everywhere, reaching 69° N in the north. It grows in floodplain and dry meadows, among shrubs and forest clearings.
In the flowering phase it contains 12.3-22% protein, 1.4-3.9% fat, 19.5-31.2% fiber, 43.4-46.3% nitrogen-free extractives, a large number of carotene, vitamin C, as well as glycosides, alkaloids, tannins, essential oil, etc.
In the crops of meadow clover, or, as it is otherwise called, red clover, there is creeping clover (white clover, or clover), which is characterized by a creeping stem and white inflorescences, as well as hybrid clover with pink, but smaller than meadow clover , inflorescences. In contrast to the latter, the leaves of creeping clover and hybrid clover are smooth and contain slightly less biologically active substances.
For medicinal purposes, red clover is used as a diuretic, for uterine atony, as a sedative, in the treatment of eye diseases, and to increase blood clotting (11). Effective as additional remedy in the treatment of malignant neoplasms, as an antitoxic drug, used to enhance lactation, and has a wound-healing effect (12).
In cooking, flowering clover heads are used to brew tea, make soups and seasonings, and young leaves are used for salads and soups. Clover greens are very tender, cook quickly, and if you add sorrel to it, you can make delicious, nutritious soups.
Culinary use
Mixed tea with clover. Dry at room temperature in the shade of a clover head (2 parts), St. John's wort grass (1 part) and leaves black currant(1 part). Mix and use for brewing.
Clover drink. Place clover heads (200 g) in boiling water (1 l) and cook for 20 minutes. After cooling the broth, strain it, add granulated sugar (500 g) and stir. Serve chilled.
Cabbage soup with clover. Add chopped clover (100 g) and sorrel (100 g), sautéed onions (40 g), fat (20 g) to potatoes (100 g) cooked until half cooked in boiling water (0.5-0.7 l). and spices. When serving, place finely chopped boiled eggs (1/2 pieces) into plates and season with sour cream (20 g).
Clover Leaf Powder. Dry the leaves first in the air in the shade, and then in the oven, grind into powder and sift through a sieve. Use for seasoning soups (1 tablespoon per serving), preparing sauces and other seasonings.
Vegetable cutlets. Chop cabbage leaves (100 g) and simmer until soft. Stew crushed clover and quinoa leaves (100 g each) separately, as they soften much faster. Prepare white sauce from flour (5-10 g), milk (50 g), butter (10 g) and eggs (1 piece). Mix stewed cabbage and greens with sauce, add salt (3-4 g), form cutlets from the resulting mass, roll in breadcrumbs (10-15 g) and fry in a hot frying pan.
Clover leaf powder cupcake. Grind the yolks (1 egg) with granulated sugar (15-30 g) and butter (15-30 g), add wheat flour (45-60 g), clover leaf powder (45 g) and raisins (15-20 g) , mix with beaten egg white (1 egg). Place the resulting mixture in molds and bake.
Stinging nettle
(Urtica dioica L.)
A perennial from the nettle family with a long creeping rhizome, from which erect tetrahedral stems grow up to 170 cm high. The leaves on the petioles are opposite, lanceolate-ovate with a serrated edge. The flowers are small, unisexual, collected in axillary branched inflorescences (pistillate ones form drooping catkins, and staminate ones form erect spikes). The entire plant is covered with stiff, stinging hairs.
It grows in wastelands, near houses, in damp shady places on soils rich in organic matter.
Stinging nettle is very similar to stinging nettle. Unlike the first one, it is annual plant, its stem is shorter (up to 70 cm), the leaves are more rounded, the staminate and pistillate flowers are collected in one inflorescence. The leaves of stinging nettle and stinging nettle are similar in the content of biologically active substances, so they can be collected together for medicinal use and cooking.
Nettle leaves contain almost all vitamins, many microelements, organic acids, as well as phytoncides and tannins, and fatty oil is found in the seeds. There is 2.5 times more vitamin C in this plant than in lemons.
In spring, when the nettle is quite tender, young shoots with leaves are used for salads. The tops of shoots with leaves are suitable for making cabbage soup and puree until late autumn.
In medical practice, nettle is prescribed as a multivitamin and antitoxic plant for diabetes mellitus, kidney stones, paresis, paralysis, arthritis, bleeding (13); it is used as an antimicrobial agent (externally); used for anemia, anemia, uterine atony (14); for strengthening and growth of hair, as well as for various skin lesions (15). It is recommended to prevent overwork and to improve performance.
Nettle leaves are included in various teas, and young shoots with leaves are used to prepare salads, soups and purees.
Culinary use
Nettle salad with nuts(ed. note: to save beneficial features Instead of boiling nettles in a salad, you can scald them with boiling water and soften the leaves with your fingers). Place washed nettle leaves (200 g) in boiling water for 5 minutes, then drain in a colander and chop. Pounded kernels walnut(25 g) dilute in nettle decoction, add vinegar, stir and season the nettle with the resulting mixture. Sprinkle with finely chopped parsley and onion.
Nettle salad with egg. Boil washed nettle leaves (150 g) in water for 5 minutes, drain in a colander, chop, season with salt and vinegar, top with sliced eggs (1 piece), pour over sour cream (20 g).
Green cabbage soup with nettles. Boil young nettles (150 g) in water for 3 minutes, drain in a colander, pass through a grass grinder and simmer with butter (10 g) for 10-15 minutes. Sauté finely chopped carrots (5 g), parsley (5 g) and onions (20 g) in fat. Place nettles and sautéed vegetables into boiling broth or water (0.6-0.7 l) and cook for 20-25 minutes. 10 minutes before readiness, add sorrel (50 g), green onions(15 g), bay leaf, pepper and salt (to taste). When serving, top with sour cream (15 g).
Nettle and potato cabbage soup. Place young nettles (250 g) in boiling water (0.7 l) for 2 minutes, drain in a colander, crush finely and simmer with butter (20 g) for 10 minutes. Grind and sauté carrots (10 g) and onions (80 g). Place chopped potatoes (200 g) into the boiling broth; After the broth boils again, add nettles, carrots and onions. 5-10 minutes before readiness, add sorrel greens (120 g). When serving, place boiled egg slices (1 piece) and sour cream (20 g) on a plate.
Nettle pudding. Chop greens of young nettle (100 g), spinach (200 g) and quinoa (50 g) and simmer with milk or sour cream (30-40 g) until soft. Add egg powder (5-8 g) to the finished greens. breadcrumbs(25 g), granulated sugar (3-5 g) and salt (2 g), mix everything thoroughly, put the mixture in a saucepan greased with oil and sprinkled with breadcrumbs and bake in the oven for 30-40 minutes.
Nettle balls. Place nettles (100 g) in boiling water for 2-3 minutes, drain in a colander, chop, mix with thick wheat porridge (200 g), add butter (20 g) and salt (to taste), form the resulting mass into balls and fry them.
Nettle omelette. Boil nettles (500 g) in salted water, drain in a colander and chop. Add finely chopped dill or parsley (4 sprigs) to onions (3 heads) fried in melted butter (3 tablespoons), mix with nettles and simmer until soft, then pour in beaten eggs (2 pieces) and simmer until cooked.
Salted nettle. Wash the young leaves and shoots of nettle, chop and place in glass jars, sprinkling layers of greens with salt (50 g per 1 kg of greens).
Nettle powder. Dry the leaves and stems (remove rough stems) in the shade in a ventilated area. Grind and sift through a sieve. Use for making soups, sauces, omelettes, porridges, pancakes.
Nettle juice. Pass young nettles (1 kg) through a grass grinder, add cold boiled water(0.5 l), mix, squeeze out the juice through cheesecloth. Pass the remaining pomace through a grass grinder again, dilute with water (0.5 l), squeeze out the juice and combine it with the first portion. Pour the juice into half-liter jars, pasteurize at a temperature of 65-70°C for 15 minutes, close with boiled plastic lids. Store in a cool place. Use for making seasonings and drinks. Nettle juice goes well with birch or carrot juice and honey; you can add lemon juice to it.
Cocktail "Trio". Combine nettle juice (200 g), horseradish juice (200 g) and onion juice (15 g), add food ice (2 cubes) and salt (to taste).
Filling for pies. Pour boiling water over young nettles (1 kg) for 5 minutes, drain in a colander, chop, mix with boiled rice or sago (100 g) and chopped boiled eggs(5 items). Salt - to taste.
In June, clovers bloom in the meadows, and the picture of forbs immediately changes - bright red, pale pink and white inflorescences of clovers are clearly visible on the greenery of the meadow. The Latin name for clover is trifolium, which literally means trefoil. Indeed, in almost all types of clover, the leaf necessarily consists of three small leaves. This genus includes about 300 species. IN middle lane Russia has thirteen of them, but we are only interested in three species, usually the most common.
Antique Russian name clover is a mess, and for good reason. Children eat its inflorescences literally filled with nectar with pleasure. In July, even our ordinary bees take bribes from red clover, which, as you know, is usually pollinated only by bumblebees that have a longer proboscis. At this time, there is so much nectar in the clover that it not only completely fills the flowers, but also flows out of them.
Clover has long been considered one of the most valuable grasses in meadows - they make very nutritious green fodder, dry well in hay, and grow quickly and well after haymaking. Clover grass contains a large amount of protein, a lot of sugars, starch, vitamins, including vitamins C, P, carotene, E, and folic acid.
The most famous and visible is the red one, also known as red clover (Trifolium pratense). It has large, purple-red heads, often two together on one stem with a wrapper of leaves. Stems erect, straight, with appressed hairs. The leaves are trifoliate, with a clear, lighter pattern. In red clover you can clearly see that the head consists of individual flowers. They do not bloom at the same time, the outer ones do not bloom earlier, and sometimes on a completely faded head you can see one or two flowers that remain unpollinated and are waiting for their bumblebee.
Red clover is pollinated only by bumblebees, its flower is too long for a bee to reach the columns with its short proboscis, although they sometimes get nectar, they pollinate only small flowers. The Americans bred bees with longer proboscis by selecting them, but they did not become particularly widespread.
The grass of this type of clover contains up to 14% soluble sugars. Leaves and young shoots of clover are used as lettuce or spinach. Dried and crushed leaves are ground into flour and added to bread, which increases its nutritional value, such bread is a dietary product. In addition to sugars, the green mass of clover contains up to 25% protein, about 5.6% fat, and the protein is contained in an easily digestible form.
1 - red clover; 2 - hybrid clover; 3 - creeping clover
It is interesting that all clovers bloom only in the second or third year, but live different time. Red clover has a lifespan of two to three to ten to fifteen, and sometimes up to 25 years. If clover does not live long, then the so-called clover years occur in the meadows from time to time (usually after three to four years). During these years, clover is almost the main plant in the meadow. In subsequent years, it almost completely disappears; in any case, it is rarely found among flowering herbs. This is caused by the fact that clover seeds do not germinate at the same time. The seeds spilled from the inflorescence will sprout for several years in a row; seedlings continue to appear even when not a single new seed reaches the soil. Thus, after the clover year, some fresh seeds will sprout, which will begin to bloom in a year, and during this year flowering plants there will be few, only those left over from previous years. On next year The bushes that sprouted last year will bloom for the first time and many new ones will appear - “hard” seeds will sprout, and in the third year they will bloom all together - again it will be a clover year.
Of course, in a culture where all the seeds are sown at the same time, this phenomenon should also remain, but over the years the plants die faster. In practice, the yield of green mass reaches its maximum in the third year, then the thickets thin out and the clover has to be replanted. Hard seeds can germinate within 20 years. Cultivated clovers develop faster and more luxuriantly, but die earlier and are less resistant to weather conditions, they freeze and dry out more easily, but they also produce a colossal harvest.
Another type is hybrid or pink clover (T. hybridum). It is also a perennial with one to eight stems, creeping at the bottom, then rising. The leaves are on petioles, which become smaller from the leaf rosette to the inflorescences. Inflorescences are spherical heads up to 2.5 cm in diameter, without leaves near the head, always solitary, on long peduncles in the leaf axils. The corolla at the beginning of flowering is almost white, then pale pink or even almost red, turning brown during flowering, but not falling off when fruiting.
Under natural conditions, this is a purely European plant, but as a cultivated plant it is introduced into Asia, North Africa and North America. This is a typical meadow plant. Loves water meadows and tolerates excess moisture better than lack of it. In spring, during high water, it can live under water for up to two weeks. Like other clovers, it grows well only in sunny places. Also has clover years. Blooms from May to autumn. Rarely lives in culture for more than six years.
Hybrid clover is a little bitter, so it is less palatable for both animals and humans. A wonderful honey plant. He has more short flowers, and the bees easily get to the nectar. If this type of clover predominates in a meadow, such a meadow produces from 52 to 125 centners of honey per hectare.
And the last species is creeping clover, or white (T. repens). This is a smaller species with a large number of shoots that take root in the lower nodes and rise at the top. Leaves with large stipules, characteristic of all clovers, are trifoliate with small teeth along the edges of the leaflets.
This is the most common type of clover in our country. It is difficult now to decide where he is an aborigine and where he was brought artificially. Its inflorescences are small, up to 2 cm in diameter, loose, on long, bare stalks. Flowers with a white corolla, sometimes pinkish or greenish, turning brown when flowering. The most unpretentious of clovers, it grows on almost any soil. It is also undemanding to humidity - it grows well in excess humidity and at the same time is drought-resistant. Very light-loving, like all clovers. It is resistant to trampling, so it is sown at airfields and sports grounds. This is the earliest of the clovers - it blooms already in May and blooms almost until frost, it is pollinated by bees and is an excellent honey plant. It reproduces more weakly by seeds than by creeping ground shoots.
All clovers improve the soil because, like all legumes, they have nodules on their roots in which bacteria live that absorb atmospheric nitrogen and convert it into compounds digestible by plants.
The triple leaf clover was considered in Europe a symbol of the Holy Trinity and is often found in ornaments, embroidery, jewelry and even architecture, especially gothic style. It was considered especially lucky to find a clover with four leaves - it brings happiness. The image of a clover leaf gave the name to one of the suits in the cards - “clubs” in French “clover”. By the way, the pattern we call peaks was originally a linden leaf.
Traditional medicine compares the effect of clover, especially red, with the effect of ginseng. It regulates metabolism, prevents the development of atherosclerosis, reducing cholesterol in the blood, removes toxic substances from the body and restores the body's resistance to infections and adverse conditions.
In the United States and Canada, clover is served as a salad and as dried leaves and flowers. In Asian cuisine, dried clover is used as a seasoning in soups, sauces, etc. In the Caucasus, clover flowers are fermented like cabbage and served in the winter as a delicacy salad. During the war, red clover was prescribed to wounded and weakened soldiers - it strengthens the legs. However, clover should not be abused; in large doses and with prolonged use, it can cause a delay in menstruation in women and reduce potency in men.
And here's what they wrote about clover in 1942 besieged Leningrad: "How food products clover began to be widely used relatively recently. In Ireland, dried flower heads were ground into flour and added to bread. In Scotland and Ireland, dried and ground leaves were used for the same purposes. In Germany and Austria, meadow and creeping clover in last years often used to make soups, like the spinach plant.
Leaves and young, that is, not hardened stems of clover should be eaten. The leaves can be used fresh, raw in salads. Clover should mainly be used for preparing first and second courses. Clover greens are very tender, boil easily and quickly and make good nutritious soups. For taste, it is recommended to add a little sorrel to the soup. Clover also makes a good puree, especially with the addition of sorrel. Second courses can also be made from clover. In pancakes made from yeast dough, you can add clover puree in an amount five to six times greater than the volume of the dough (approximately 10 g of flour per pancake). Cutlets are also prepared from clover puree, adding boiled porridge or cereal to it (approximately 10 g of cereal per cutlet). Flatbreads or clover puree casserole are prepared without adding other ingredients.
Clover can be dried for future use, but the leaves usually fall off when dried. For ease of storage, the dried mass can be crushed. Other methods of preserving clover are also used.”
The flora is incredibly rich and diverse. Plants are able to live everywhere, adapting to even the harshest living conditions. They can be found in hot deserts, swamps and the North Pole. When many years ago people started practicing agriculture, all vegetable world divided into wild and cultivated plants.
The difference between cultivated plants and wild ones
All plants that can be found on the globe are divided into two large groups:
- Wild growing - herbs, shrubs and trees that do not require special care. They can grow anywhere, depending on where the seed from which the plant later grew fell.
- Cultural - plants that a person grows and which he regularly cares for. They grow in gardens, orchards, summer cottages, parks, squares.
All plants on our planet have much in common: structure, feeding habits, absorption carbon dioxide and oxygen production. However, as a result human activity plants have acquired many differences, and this concerns, first of all, the methods of growing them.
Thus, wild plants are able to grow well without human influence. To do this they use those Natural resources that surround them. And even if living conditions are completely imperfect, plants manage to adapt to them. Precisely because they grow in wildlife, they were called wild-growing.
Rice. 1. Forest thicket
Kinds wild plants:
- trees;
- shrubs;
- herbs.
Cultivated plants, on the contrary, need careful and regular care. People grow them to get a rich harvest.
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Types of cultivated plants:
- vegetable;
- cereals;
- fruit;
- decorative;
- spinning
Rice. 2. Wheat is a typical cultivated plant
How did cultivated plants appear?
IN old times all plants on the planet were wild. Ancient people only collected edible berries, fruits, roots and herbs, and spent a lot of time searching for them. The situation changed when our ancestors figured out how to grow plants using seeds and began growing them near their settlements.
From this moment on, wild plants began to gradually become domesticated. Under human influence, they changed: they became larger, tastier, and more productive. Thus, cultivated plants appeared on the planet.
Why is plant cultivation necessary?
The quality of the fruits of wild plants is very different from their cultivated counterparts. It is enough to compare the berries of wild raspberries and cultivated ones: forest raspberries growing in the wild have very small fruits and are not at all as sweet, and their number on the bush is much less than that of garden raspberries.
Rice. 3. Wild raspberries
Translated from Latin word"culture" means "to cultivate", "to cultivate". For many hundreds of years, people have cared for plants, carefully selecting only the best specimens. Thus, the taste qualities of cultivated plants gradually improved and their productivity increased.
Thanks to human influence, the range of products has also grown. So, if a wild apple tree has small, sour, greenish fruits, now there is a huge selection of apples of various tastes, colors and sizes.
Red clover (Trifolium praténse)- other names: meadow trefoil, detyatina, konyushina - belongs to the legume family. In addition to red meadow clover, there are several species - hybrid clover (Swedish pink), creeping clover (white).
Red clover is a perennial herbaceous plant with a tap root, highly branched.
Features: stems – branched, erectly ascending in the form of an abundant bunch; leaves - in the form of a trefoil, attached to a long petiole, ovoid in shape, finely toothed at the edges, the upper surface is bare, green with a whitish spot, stipules are pointed, narrowed, at night the leaves are folded together; the flowers are lilac-red or pale lilac, collected in round heads - inflorescences, located 1..2 at the top of the stem and surrounded below by apical leaves with stipules.
Blooms from May to the end of summer.
Clover grows in meadows, river banks, forest edges and clearings, among bushes, along roads; It is one of the best grassland plants, valued due to its high content of digestible proteins, mineral salts, trace elements, vitamins and other biological active substances. Many cultivars have been developed that produce big harvest green mass.
Meadow clover is a good honey plant; up to 100 kg of fragrant, transparent honey is collected from 1 hectare.
Compound
Flowers of meadow clover, in addition to sugars, contain glycosides trifoline and isotrifoline, alkaloids, essential oils, resinous substances, vitamins C, P, group B and carotene; green leaves contain a lot of carotene, vitamin C, and organic acids.
Application and medicinal properties
Since ancient times, clover has been used as medicinal herb. Decoctions of inflorescences are drunk for headaches, malaria, colds, bronchial asthma. Lotions from a decoction or steamed clover head are applied to burns and abscesses.
Since ancient times, clover has been used for healing baths. Infusions of inflorescences are used as a general strengthening medicine: pour 1 tablespoon of finely crushed clover flower heads with a glass of boiling water, leave for 1 hour, then strain and take 1/4 cup per day 30 minutes before meals.
Harvesting and drying
For medicinal purposes, only whole heads with apical leaves are collected during the period of full flowering. Dry in the shade in a good draft, spreading it on paper in a thin layer. Drying must be done quickly, avoiding overdrying and darkening of the heads. After drying, the flowers should have a brownish-purple color, retain a rounded shape and a sweetish, astringent taste.
Clover is harvested from spring to autumn; the heads and leaves are dried, pickled, and fermented, like cabbage. Dried clover heads are crushed and packaged in jars or bags.
Preparation
Both heads and leaves of clover are eaten. During the war, clover occupied a more prominent place in some families, being included in the menu for long periods. Fresh heads were added to simple “brews”, soups were seasoned with them, mashed potatoes. The dried heads were crushed and added to flour for baking bread. Tender green leaves were added to vegetable salads, combining greens with eggs and grated beets. Even today, you can cook delicious cabbage soup from clover and sorrel leaves, and use dried inflorescences to improve the taste of tea.
Contraindications
Cannot be used for estrogen-dependent forms of cancer, heart disease, or thrombophlebitis. It is also worth stopping treatment if you experience diarrhea or stomach pain. Clover is contraindicated during pregnancy and breastfeeding.
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Genus of annual and perennial herbaceous plants legume family (Legumiosae). The Latin name of the genus is Trifolium, meaning "trefoil".
About 300 species of clover are known. More than 40 of its species grow in Ukraine. The leaves are trifoliate and the inflorescences are spherical heads composed of many small red, white, pink or yellow flowers.
Many species are valuable forage grasses.
Clover's habitat is predominantly temperate zone. It is found in meadows, on the edges of forests, in steppe areas, in pastures, on roadsides, on river banks, in ditches, along the edges of fields.
People call this plant a variety of names: red porridge, redhead, and woodpecker, as well as honey blossom, trefoil, licorice, God's bread, scrofulous grass, elm, etc.
From the time of Kievan Rus“konyushina” (clover in Ukrainian) was used for fattening war horses and livestock. Clover flowers along with flax flowers can also be seen on state emblem Belarus. And one of the most famous Belarusian songs is “Kasiў Yas Kanyushynu”.
In Western tradition, the four-leaf clover is considered a symbol of good luck.
From perennial species clovers are widespread: red or meadow clover (T. pratense), white or creeping clover (T. repens), pink, Swedish, or hybrid clover (T. hybridum). Meet as wild species, and are also cultivated in fodder and field crop rotations. The most important hay and pasture crop is red clover, cultivated in almost all countries of Europe, America, Asia, and New Zealand.
Only slightly inferior to it in importance is T. hybridum, originally from Europe.
T. repens's natural range spans Europe and North America and is grown in lawns and pastures.
Of the annual clovers, the following are of forage value: Alexandrian, or Egyptian, clover (T. alexandrinum), incarnate, or crimson, crimson clover (T. incarnatum), Persian clover, or shabdar (T. resupinatum).
The most common wild clovers are: medium clover (T. medium), strawberry clover (T. fragiferum), etc.
Rural residents have long noticed that cows prefer clover to all other herbs. After all, its leaves are especially nutritious and healthy due to their high protein content.
It is no coincidence that clover was one of the first forage plants to be artificially bred back in the 14th century. It began in Northern Italy, from where the culture came to Holland, and then to the banks of the Rhine. In 1633, red clover entered England. In Russia it is cultivated as food plant from the middle of the 18th century.
The clover leaf was even chosen as a symbol of Ireland, this crop is so important for the livestock farming of this country.
Clover is one of the best honey plants: its flowers produce a lot of nectar from May to late autumn. Bees collect up to 200 kg of honey from 1 hectare.
The nectar and pollen in small white clover flowers are shallow and accessible to bees. However, in other types of clovers, pollen and nectar are stored at the bottom of the long narrow tube of the corolla and can only be reached by insects with a long proboscis. Therefore, the best clover pollinators are. The seed yield depends on their numbers during the clover flowering period. Clover also benefits humans as a cure for many ailments: clover flowers have anti-inflammatory, antiseptic, expectorant, hemostatic, astringent, and diaphoretic effects.
Due to such characteristics of the plant as short stature (up to 10 cm), unusual grass structure in the form of a mosaic, creeping, white clover can be used to create flowering and simply green lawns, planting under shrubs and trees, flower arrangements. This clover forms a picturesque solid thanks to the density of its trifoliate leaves and abundant white flowering (in the second year). The placement of the lawn on the site does not depend on the terrain. Light-loving clover is unpretentious to the soil, but does not tolerate stagnant water. After cutting it grows back quickly.
The green mass of clover is used as green manure - green manure - to increase soil fertility. The fact is that inside clover root tubers live special symbiotic nitrogen-fixing bacteria that are capable of retaining atmospheric nitrogen contained in the soil and transferring it to the plant in a form convenient for assimilation. When plowing clover, the soil is enriched with nitrogen and humus.
Atmospheric nitrogen makes the green color of cereal grasses more saturated, increases the growth and number of shoots, and improves the decorative appearance of the lawn. Thanks to its powerful root system (up to 45 cm) and the listed properties, creeping clover in grass mixtures is recommended for strengthening slopes, slopes and grassing wastelands.
Anastasia Rogach
especially for the Internet portal
garden center "Your Garden"
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