Crimson clover is spillin over the cover crop garden bed, and it’s a spring dream come true. From the moment these red paintbrushes bloomed in a random pot from an unknown mixed seed packet last spring, I have been dreaming about how they would look tumbling out from under future fava plants. And not just how they’d look but how they taste! That’s right - you can add Crimson Clover to your edible flower list, and your medicinal tea garden list, and your soil-fixing list for smart crop rotation... I like lists. Here’s the truth, Ruth: Crimson Clover heads are sweet in the centers - a light honeysuckle flavor. Adding them to your teas will not only make your tea sweeter, but also carry medicinal compounds: they’re high in antioxidants, are anti-inflammatory, and contain coumarin, a natural blood thinner. The sweetness is in the center of the flower heads - the petals, if separated from the flower heads, don’t taste like much at all but are pretty cute sprinkles for your morning yogurt, oats, cakes, cookies and salads! Crimson Clover is a cinch to grow - plant in the fall in mild climates and you’ll have red flowers in March and April. Plant in early spring in cold climates and you may or may not get flowers by the time the heat sets in, but you’ll have a lovely, kitten-soft green carpet. Unlike other clovers, it tolerates shade really well. I’ll be adding some blooms to a my weekend spring garden bouquet. Oh yeah, they hold up nicely in a vase if you pick them in the morning - another point for my ever-growing list! Is Crimson Clover on your list?