It is interesting to know that Clover is a particular plant that has several species. the categories of Clover that we deal with most are:
- White Clover: widespread in Italy especially in the woods, meadows and in the mountains up to an altitude of 2000m; under certain climatic and environmental conditions it becomes a perennial plant.
- Alexandrian Clover: It originates from Asia. In Italy it is particularly widespread in the Mediterranean areas. It prefers temperate climates but resists drought conditions.
- Incarnate Clover: widespread especially in Lazio and in the southern areas. Prefers temperate climates. Clover honey is harvested in the summer, especially from April to July.
It has a transparent liquid color. It has a regular crystallization and after this process it becomes a dirty white color, with homogeneous density with fine crystals. It is delicate on the nose, reminiscent of white flowers.
It has an odor for plant notes. Its taste tastes of milk candy with a ripe banana aftertaste and fresh legumes. Thanks to its delicate aroma, Clover honey goes well with fresh cheeses such as ricotta or Greek feta.
Obviously it is an excellent sweetener for tea, herbal teas, low-fat yoghurt etc.
Among the benefits it brings, its diuretic and purifying properties must be remembered as it is low in calories. It is antioxidant, prevents osteoporosis; it is antiviral and antibacterial, in fact empirical studies have shown that among other types of honey, that of Clover has the strongest antibacterial function against harmful Staphylococcus aureus cells - equivalent to a dose of 2.2 mg of the antibiotic kanamycin.
In the context of cosmetics, it is an excellent ally for hydrating, toning and giving brightness to the skin.