Crimson Clover [1938]

CRIMSON CLOVER LEAFLET No. 160 U.S.DEPARTMENT of AGRICULTURE


Issued June 1938.

Figure 1.—Principal crimson clover region of the United States.
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 the advent of hot summer weather. The seed is yellow, slightly larger, and more rounding than red clover seed.
Crimson clover may also be successfully grown as a summer annual in Maine, northern Michigan, and Minnesota. The winter culture of this clover may be extended into Kentucky, southern Missouri, and southern Indiana provided the seed is sown in fertile soil early in August. Production may be successfully extended southward with an increase of soil fertility and with seeding delayed until soil-moisture conditions are favorable.
The most important and difficult phase of successful production of crimson clover is getting a stand. Sufficient soil moisture to germinate the seed and to establish the seedlings is the greatest factor in obtaining a stand, which when established usually produces a good crop.