You can use bittercress (which has the typical peppery flavor of the mustard family and isn’t actually bitter at all) to give a kick to stir-fries, pesto, or even sandwiches.
It’s not very popular in the Western world, but the root in particular is commonly eaten in countries like Japan (where it’s known as gobo), China, and Korea. Its crisp texture and mild flavor (similar to artichoke) make it a great choice for stir-fries or stews. It can also be pickled.
It has a mild, slightly grassy flavor that works well in salads, green smoothies, soups, and much more. It’s also supposed to have all sorts of medicinal properties.
They’re edible, with the young shoots working well in salads, smoothies, or as a garnish for various dishes. You can also use the leaves and stems to make tea.
The most common species in the genus Trifolium—T. repens (white clover) and T. pratense (red clover)—have edible leaves and flowers. They taste mild and slightly sweet, making them perfect for salads, smoothies, soups, and to use as a garnish.