Trifolium wormskioldii is a species of clover native to the western half of North America from Alaska, through California, to Mexico. Its common names include cow clover, coast clover, sand clover, seaside clover, springbank clover, and Wormskjold's clover.
This plant grows in many types of habitat, from beaches to mountain ridges, below about 3200 meters in elevation.
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 centimeters long. The lower stipules are tipped with bristles and the upper stipules may be toothed.
Many Native American groups of western North America used this clover for food. The herbage and flowers were eaten raw, sometimes salted. The roots were commonly steamed or boiled and eaten with fish, fish eggs, and fish grease.
- Trifolium wormskioldii. The Nature Conservancy.
- Trifolium wormskioldii Lehm. Germplasm Resources Information Network (GRIN).
- Jepson T. wormskioldii
- Trifolium wormskioldii. Native American Ethnobotany. University of Michigan, Dearborn.
- Thorybes diversus. Butterflies and Moths of North America.
- Charters, M. L. "wormskioldii". California Plant Names: Latin and Greek Meanings and Derivations.
|Wikimedia Commons has media related to Trifolium wormskioldii.|
- Jepson Manual Treatment of Trifolium wormskioldii
- USDA Plants Profile: Trifolium wormskioldii
- Trifolium wormskioldii — U.C. Photo gallery
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