Clovers, plants of the genus Trifolium, belong to the legume family, Fabaceae. The genus name, derived from the Latin tres and folium, meaning three leaves, describes their characteristic foliage. Clovers, such as white clover (Trifolium repens) and red clover (Trifolium pratense), are found across many landscapes globally, from temperate meadows to forest edges and lawns. Their prevalence and high nutritional value make them a sought-after food source for a broad spectrum of the animal kingdom.
Clover as a Staple for Wild Herbivores
Clover serves as a significant dietary component for numerous animals in their natural habitats, often encountered in fields, forest clearings, and along roadsides. Larger wild herbivores, such as white-tailed and mule deer, frequently browse on clover patches due to its abundance and palatability. Rabbits, specifically the eastern cottontail, are also well-documented consumers of clover, often grazing it down so intensely that they can locally reduce its proportion in a field.
Smaller mammals, including woodchucks, squirrels, and various rodents, also rely on clover. Meadow voles and field mice feed on the foliage, stems, and seeds. Even insects consume clover, with grazing caterpillars and beetle species feeding on the leaves, while adult butterflies and bees utilize the nectar from the flower heads.
The Role of Clover in Commercial Farming
Agriculture relies extensively on clover for feeding domesticated livestock and improving soil health. Clover is highly valued as a forage crop, used in pastures, hay, and silage, often mixed with grasses. Cattle, sheep, goats, and horses are the primary consumers in managed settings, where clover boosts feed quality. Farmers utilize clover in rotational grazing systems because of its ability to withstand intensive grazing pressure. Beyond direct feed, clover functions as an effective cover crop, preventing soil erosion and enriching the soil by providing a natural source of nitrogen for subsequent crops.
Nutritional Benefits and Safety Considerations
Clover’s appeal is rooted in its superior nutritional profile compared to many common grasses. The plant is noted for its high protein content, which is beneficial for growth and lactation in livestock. It also contains a rich array of minerals, including calcium, magnesium, and potassium, which support overall animal health. As a legume, clover participates in nitrogen fixation, a process where symbiotic bacteria in its root nodules convert atmospheric nitrogen into a usable form. This process increases the nitrogen content of the plant itself, making it a highly nutritious food source.
Despite its nutritional advantages, clover consumption carries specific health risks for certain animals. Ruminants like cattle and sheep are susceptible to frothy bloat, a build-up of gas in the rumen caused by the rapid breakdown of clover protein. This condition can be life-threatening and is particularly risky when animals graze on high-clover pastures that are wet or have heavy dew.
Another concern, particularly with red clover, is “slobbers,” the common name for slaframine toxicosis. This condition is caused by the alkaloid slaframine, produced by the fungus Rhizoctonia leguminicola, which infects clover plants, especially in wet and cool conditions. Horses are highly sensitive to this mycotoxin, which causes profuse salivation and excessive urination. The symptoms are generally not fatal and resolve after the contaminated forage is removed.