Issued June 1938. 



CRIMSON CLOVER 



By E. A. Hollowell, senior agronomist, Division of Forage Crops and Diseases % 

 Bureau of Plant Industry 



Growth and Distribution 



Crimson clover (Trtfolium incarnatum) is the most important 

 winter annual legume of the central section of the Eastern States 

 (fig. 1). Besides being an excellent hay plant and furnishing an 

 abundance of early spring pasture, it affords protection to the soil 

 during the fall, winter, and spring, prevents soil washing, and pro- 



Figure 1.— Principal crimson clover region of the United States. 



vides green manure for soil improvement. This legume has the dis- 

 tinct advantage of being a heavy producer of seed, which can be 

 easily harvested and sown without the use of expensive machinery. 



Crimson clover is a native of Europe and is widely grown in France, 

 Hungary, and other central and southern European countries. Seed 

 was introduced into this country as early as 1819, but it was not until 

 1880 that the plant became of agricultural importance. During the 

 last 6 years the annual commercial consumption of seed in the United 

 States has ranged from 2 to 4 million pounds. In addition, large 

 quantities of home-grown seed are used and handled from farm to 

 farm. 



The common name of this clover is derived from the distinctive 

 bright crimson color of the blossoms. Other common names, such 

 as German clover and scarlet clover, are frequently heard in different 

 localities. In general the leaves and stems of crimson clover resemble 

 red clover, but are distinguished by the rounding of the tips of the 

 leaves and a greater covering of hair on both leaves and steins. When 

 it is planted in the fall the leaves develop from the crown and form a 

 rosette, which enlarges whenever weather conditions are favorable. 

 In late spring flower stems develop rapidly and terminate their growth 

 with elongated flower heads, Seed forms and the plant dies with 



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