Egyptian clover

The annual plant reaches 45 to 75 cm (18 to 30 in) tall with erect or ascending stems, the growth habit resembling red clover. The leaves are trifoliate, with slender leaflets. The flowers are white to creamy white, produced in inflorescences similar to those of white clover with around 100 flowers.

The species is native to northeast Africa and southwest Asia, from Egypt east to Pakistan.

Egyptian clover is cultivated mostly in irrigated sub-tropical regions, and used as leguminous crop. It is an important winter crop in Egypt, where it may have been cultivated since ancient times, and was introduced into northern India in the early nineteenth century. It is also grown in northern Africa west of its native range, and in Australia, China, Europe and the United States, and is locally naturalised north to England. There are two agricultural cultivar groups of berseem clover, single-cut and multi-cut. Single-cut cultivars, like 'Balady', feature a high growing point and have poor recovery once harvested. Multi-cut cultivars, like 'Frosty', feature a lower growing point allowing for multiple harvests from a single sowing. It is generally frost-sensitive and should be planted only after potential for frost has passed. The exception is 'Frosty' berseem clover which was developed by Grassland Oregon, Inc. and released in 2016. This variety is capable of surviving temperatures as low as −15 °C (5 °F).

Forage. Egyptian clover provides highly nutritious fodder for livestock in winter season in repeated cuttings. Yields range from 44 to 71 tonnes per hectare of forage in a single growing season. It contains 17% crude protein, 25.9% crude fibre and 60–65% TDN (Total Digestible Nutrients) content. Berseem needs a mild temperature to germinate and further establishment. …