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The shamrock carries religious ties, while the four-leaf clover is considered a sign of luck due to its exceeding rarity. In fact, around one out of 10,000 clovers have four leaves.
The results show that there is no one "true" species of shamrock, but that Trifolium dubium (lesser clover) is considered to be the shamrock by roughly half of Irish people, and Trifolium repens (white clover) by another third, with the remaining sixth split between Trifolium pratense (red clover), Medicago lupulina (black medick), Oxalis acetosella (wood sorrel), and various other species of ...
Four-leaf clover: Irish and Celtic, German, Poles [22] [23] Shamrock or Clover Irish: While in most of the world, only the four-leafed clover is considered lucky, in Ireland all Irish Shamrocks are. [citation needed] Horseshoe: English, Poles and several other European ethnicities, Indian and Nepali people.
Parochetus communis, known in English as shamrock pea or blue oxalis, [1] is a species of legume, and the only species in the genus Parochetus and in the subtribe Parochetinae. [6] It is a low-growing plant with blue papilionaceous flowers and clover -like leaves.
The four-leaf clover is a rare variation of the common three-leaf clover that has four leaflets instead of three. According to traditional sayings, such clovers bring good luck , [ 1 ] a belief that dates back to at least the 17th century.
Trifolium dubium, the lesser trefoil, [2] suckling clover, [3] little hop clover or lesser hop trefoil, is a flowering plant in the pea and clover family Fabaceae. This species is generally accepted as the primary plant to represent the traditional Irish shamrock .
“Clover Hendry’s Day Off” by Beth Morrey is a Ferris Bueller-inspired 24-hour adventure in which one 40-something pushover of a working mom says to heck with it and lives life for herself ...
Clover is foraged for by wildlife such as bears, game animals, and birds. Clover is edible by humans, [9] although red clover should be avoided by pregnant women. [10] [medical citation needed] The plant is a traditional Native American food, [11] which is eaten both raw and after drying and smoking the roots.