By Nadie VanZandt, Extension Master Gardener, University of Vermont
Introduced to Vermont by European settlers, red clover has become an essential part of the state’s landscape and identity. Designated as the state flower in 1894, this pinkish-purple bloom symbolizes Vermont’s deep agricultural roots—particularly its dairy farming heritage—and serves as a living tribute to the land’s rural character and economic lifeblood.
Originally from Asia Minor and southeastern Europe, red clover spread to the British Isles from Germany in the 1600s and was later transported to North America by English colonists.
Red clover (Trifolium pratense) is an herbaceous biennial or short-lived perennial belonging to the legume family. The plant typically grows erect stems with leaves composed of three leaflets, each including light-colored “V” shapes. Its pink to rosy-purple, pom-pom-like flower heads are dense, oval, or spherical clusters, each consisting of up to 125 individual, pea-shaped flowers.
Adaptable and relatively hardy, red clover thrives in U.S. Department of Agriculture hardiness zones 3 to 9. It prefers full sun and performs best when the temperatures are between 60 and 75 degrees F., though it can tolerate both cold and heat. While it favors well-drained loamy soils, it can also grow in a variety of soil types, including those with poor drainage, provided it receives moderate moisture during its growing season.
Like other members of the legume family (which includes peas and beans), the roots of red clover develop nodules when in contact with beneficial soil bacteria known as rhizobia. They convert atmospheric nitrogen into a form that plants can utilize through a process known as nitrogen fixation. This enriches the soil with nitrogen, an important macronutrient for plant health. Red clover can contribute 75 to 175 pounds of nitrogen per acre, an amount that underscores its value as a soil enhancer.
This nitrogen-fixing ability, combined with its rapid growth, flexible planting schedule, tolerance for a wide range of soil types, and ability to break up compacted soils, makes red clover an exceptional cover crop. As the plant decomposes, it contributes organic matter that further improves soil structure and health.
To maximize nitrogen fixation, red clover seeds are often inoculated with Rhizobium trifolii bacteria and a sticking agent to encourage nodule formation. Inoculation is important in soils lacking sufficient populations of beneficial bacteria.
Red clover is typically direct-seeded in the spring (April to May) or in the fall, provided optimal moisture conditions are met. Fall planting should occur at least six weeks before the first frost to allow the plant enough time to establish.
Farmers use red clover in a variety of ways: as hay, forage in pastures, as a cover crop, or as part of a crop rotation system to improve soil health and reduce the need for synthetic fertilizers. In addition to its agricultural benefits, red clover is a magnet for pollinators. Many insects are drawn to its nutritious pollen and nectar, with bees and bumblebees serving as its most effective pollinators.
Red clover is also edible to humans. The mildly sweet flowers are the most palatable and are often added to salads, soups, jellies, and baked goods. The leaves can be eaten in salads or brewed into tea. The seed pods are typically reserved for animal feed.
Historically, red clover has been valued for its medicinal properties. Native Americans used red clover infusions to treat various illnesses and applied it as an ointment for venomous bites. Its healing reputation spans ancient traditions across the globe.
Brought by settlers and embraced by generations of farmers, red clover reflects Vermont’s deep-rooted traditions and pride in its rural character. Its designation as the state flower honors both Vermont’s agricultural history and its enduring connection to the land.
