Springbank Clover (tkwla’i’shen)

All our Root Stock is 100% Canadian Grown, Processed-by-Hand, Non-GMO, Certified Organic, and Open Pollinated. From our 10-acre Seed Farm in Metchosin, BC since 2004.

Quick Notes

• Native plant traditionally cultivated in First Nations root gardens
• Produces thick, sweet-tasting white roots
• Grows well in moist natural areas, garden beds, and containers
• Pretty purple flowers are also edible

About Spring Bank Clover
Spring Bank Clover (Trifolium wormskioldii) is a native perennial plant once widely cultivated by First Nations communities along the BC coast for its sweet, fleshy roots. The thick white roots, which taste similar to fresh pea sprouts, were a valued food source for generations.

This plant thrives in moist environments, making it ideal for wetland gardens, garden beds, and container growing. It naturalises easily and produces delicate purple flowers, which are also edible and add a vibrant touch to salads.

Where Can You Grow Spring Bank Clover?
Spring Bank Clover grows well in Zones 4-9, preferring moist, well-drained soil and partial to full sun. It is well-suited for wetland restoration, permaculture gardens, and edible landscapes.

History and Historical Uses
Spring Bank Clover was historically cultivated in root gardens by coastal First Nations as a nutritious and dependable food source. The name Clover Point in Victoria, BC, originates from this plant, though it has since become rare in the wild. Reviving this heritage crop supports both biodiversity and food sovereignty.

Canadian Zone Information
Zones 8-9: Plant root stock in early spring or autumn for strong establishment.
Zones 5-7: Transplant in spring after the last frost, keeping soil consistently moist.
Zones 4: Grow in containers or wetland areas, protecting plants in harsh winters.

How to Grow and Harvest Spring Bank Clover

• Planting: Bury roots 5cm (2in) deep in moist, well-drained soil.
• Watering: Keep soil evenly moist, especially in dry conditions.
• Harvesting:
  • Roots can be harvested in the second year, selecting thicker, mature roots.
  • Flowers can be picked fresh for culinary use.
• Maintenance: Allow plants to spread naturally for long-term growth.

Seed Saving Tips for Future Supply

• Allow to Flower and Seed: Leave some plants to fully mature and produce seed heads.
• Harvest Seeds: Once seed heads dry and turn brown, collect them before dispersal.
• Dry and Clean: Separate seeds from husks and allow them to fully dry.
• Store: Keep seeds in an airtight container in a cool, dark place. Properly stored seeds remain viable for up to 3 years.

Certified Organic By

Islands Organics Producers Association (Cert#1962)