The Dutch clover, or white clover, belongs to the pea family Fabaceae. Native to Europe, North Africa, and West Asia, the Dutch clover has been introduced worldwide as a pasture crop, and is now abundant in lush areas of North America and New Zealand. Widespread, plentiful and high in proteins, clovers are valuable survival food for humans and animals alike. Fresh clovers are used as complements to salads and other leafy vegetable dishes. The clover has been used in folk medicine as an infusion, particularly by the Cherokees, to treat fevers and common colds.