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