News Flash: Redbud Flowers Are Edible, And So Are Hon Tsai Tai

Yes, I have recently learned that the redbud tree’s flowers, like many others, can safely be consumed.  I’ve been meaning for a few years now to try my hand at pickling cherry blossoms, but have been unable to source flowers of the big, double Kwanzan variety  that I’m sure have remained unsprayed.  Since I have several pristine redbud trees in my back yard, I decided to try those this spring to assuage my flower-eating impulses.

Redbud Trees in Bloom

I thought it would be easy to pick a few handfuls of flowers from my trees, but when I went out to my yard with basket in hand, I realized my trees were too tall to access even the lower branches easily.  I did manage to stand on tiptoe and pull down some of the lowest ones.  It’s a good thing I wasn’t planning to harvest a lot of flowers!

As the blossoms can be eaten raw, I planned to put them in a salad.  I went around my yard and gathered up some early greens as well.  Lemon balm, mizuna, and lamb’s quarters all supplemented a mix of lettuces from the farmers market to produce a tasty blend.

Salad Raw Materials

The Finished Product

The flowers contributed a slightly lemony taste, complementing the lemon balm nicely, but were nothing to rave about.  They did give the salad a very nice color accent, and would certainly make an impression at a dinner party (especially on your non-foraging friends), but I wouldn’t rank them up there with the best backyard foods I’ve eaten.

Speaking of, it’s been a disappointing year for pokeweed.  I think the natural succession of second-growth trees have shaded out my stands of poke that have been so reliable for several years now; or maybe it’s the result of the second rainy spring in a row.  It’s too early to tell about the berry harvest.  Here’s hoping for a good one!

Unlike the thin crop of the backyard, the pickin’s at the Olney Farmers Market have been anything but slim.  Although our season’s opening day proved windy, chilly and wet, the farmers brought a bumper crop of spring greens and other goodies.  Common Root Farm had an especially beguiling vegetable: Hon Tsai Tai, Flowering Asian Broccoli.

Hon Tsai Tai

I used it in a recipe for ricotta dumplings with spring veggies from the New York Times, modified to fit the mix I had on hand.  The greens were just briefly sauteed in butter and olive oil, then topped with Parmesan, and flowers.  Delicious!

Dumplings, Greens, and Cheese

I’m looking forward to a long season of good eating.  Fingers crossed that it’s not as wet as last year.