Pickled or fresh: An edible Spring treat

 

Its bright fuscia buds lets us know that spring has arrived…

The Red Bud tree is prolific here and not only is it beautiful but it is an edible treat that can augment our Spring salads fresh or be enjoyed pickled. In Ayurveda, astringent tastes are great to incorporate in the Spring at a time where the water and earth elements can dominate- this taste can help bring lightness and balance during this season. Additionally these buds are a great source of Vitamin C.

Finding it…

Red bud (Cercis canadensis)

  • The flowers: The fuscia buds grow directly on the branch with dark purple stems

  • The base of the flower petals - the calyx (adapted part of stem) are deeper in the pink/purple color while the petals themselves are lighter in colors

  • The leaves are heart-shaped with softer, rounder edges and appear after the flowers (so you won’t see them to harvest the buds)

    Always when foraging…

  • be sure that you are positive in your identification

  • Forage and harvest with respect to the plant.. ask permission, harvest no more than 1/10th or 10% offer thanks

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How to enjoy…

Wash with cold water, remove stems and

  • Throw on a salad for a crunch OR

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  • Pickle them! Add flower buds to mason jar and cover in a mixture that is equal parts vinegar and water with 1 tsp of salt per cup of liquid ( a brine solution)

    • Seal jar, turn upside down and place on plate in cool dark place for ~3 days

    • Can then transfer to refrigerator and let pickle ~2 weeks

    • When ready to enjoy pour off the vinegar and SAVE to make a delicious oil and vinegar dressing and add your pickled red buds to the sandwiches, tuna salads, or whatever calls!

 
Jennifer Mintz