Clover is so common that it would be hard to walk 5 steps in any urban green area and not find it. Both the leaves and flowers are edible. The flowers can make a mid honey flavoured tea, but the leaves are what draws me out to gather them.
Simply, clover leaves can be a full-on lettuce replacement. They can go in sandwiches, salads, or if the stem of the leaf growth is too tough and old, blanch them for 2 minutes and eat them as a boiled green. If you can not find enough clover for your sandwich or salad, simply bulk up the amount with those handy dandelions that I talked about in an earlier post. The mild flavour of clover can mellow out the slight bitterness of dandelion greens.
Ingredients:
as much clover as you need for one serving of sandwich filler or salad
Utensils:
scissors
sieve
Directions:
Either hand pluck or cut the clover leaves off their stems
Collect in sieve
Wash and shake dry
Place in between two slices of bread, or mix in a bowl with other salad in ingredients
Enjoy
Easy to identify, and to source, I find clover an easy go to for my sandwich greens, and it is available throughout the growing season.