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Cloves Cloves are native to only a tiny handful of farmers, and are tricky and labor-intensive to grow. Just before the buds blossom, they turn pink, at which point they must be harvested immediately. One tree yields about a seven-pound harvest. Dried cloves break easily and must be handled gently to prevent breaking off the pale flower head. In this country we use whole cloves primarily in studding hams and in mulling spices. In French cooking a crucial ingredient in many stocks is a whole onion studded with cloves. Cloves combine nicely with beef; try adding a clove or two to beef stew or beef gravy. Large and fragrant, these are the ideal cloves for making pomander balls. The cloves of Thailand have a delightfully complex flavor, a little sweeter than cloves from the Spice Islands.