Spring Foraging

Some of the delights of spring are the many flowers, fresh greens, and herbs that Nature offers us for free. Over the last few days, I have moved into foraging mode and harvested black locust blossoms, red clover and lyre-leaf sage. You can read about it on my Emerald Mountain Sanctuary blog.

Emerald Mountain Sanctuary

Now, at the end of May, the air is fragrant with the delicate floral aroma of black locust blossoms.

Black locust trees (Robinia pseudoacacia) are well known for the durability of their wood; not everyone knows that their creamy white blossoms are edible. Eaten fresh, they have an unmistakable pea-like taste. I have made fritters with them in the past, and baked them into cakes or breads.

If you are lucky to come across some low-hanging blossoms, you can quickly harvest a substantial amount. Don’t they look playful and even a bit romantic?

Locust blossoms Locust blossoms

I make a hot tea by simmering the blossoms in hot water, then straining the blossoms out and adding honey or sugar. A soothing tea on cool, rainy evenings. The tea can also be chilled and enjoyed as a refreshing lemonade.

Locust blossom tea Locust blossom tea

Two other wild foods that required a bit more effort to…

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About Beauty Along the Road

A blog about discovering beauty in all its ordinary and extraordinary manifestations.
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2 Responses to Spring Foraging

  1. How lovely, Roter Klee, I love red clover, brings back so many childhood memories from Germany. Thank you for sharing, my friend

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