Edible Eastern Redbuds
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Freshly-picked Eastern Redbud flowers from my garden on a bed of lettuce. (Charlotte Ekker Wiggins photo)
Edible Eastern Redbuds
When people think of growing plants in a garden for cooking, most people think herbs, or at least that is what a garden visitor told me during a recent visit. And for the foragers, they’re after morel mushrooms. But there’s an ornamental tree in most of the US that has quite edible parts, the Eastern Redbud.
Eastern redbud tree flowers at the end of their blooming cycle. (Charlotte Ekker Wiggins photo)
Eastern redbud trees have been grown as ornamental trees since the 1600s although some may not realize several parts are edible. Native Americans have used the flowers in dishes for centuries.
The beautiful pink flowers, young seed pods and young buds of Eastern redbuds are all edible. They each have a mild, sweet flavor and a crisp texture.
How to Use Eastern redbud Tree Flowers
The flowers can be sprinkled into a salad, used as a garnish or even baked into cookies or cakes.
The young leaf and flower buds can also be added into a stir fry, salad, or even lightly sautéed with other greens as a vegetable side dish.
The long seed pods, when young and purple, can also be plucked from the tree. These make a brilliant addition to a stir fry, or when finely chopped, they can be added to dressings and dips.
Preparing Eastern Redbud Flowers
Pick the flowers early in the morning. Make sure you are not picking from an area that has been treated with chemicals.
Wash gently with cold water. Let drip dry.
Store in refrigerator until you plan to use.
The flowers will last in a storage container for a couple of days. So pretty!
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