Eastern Redbud, Cercis canadensis, is a gorgeous tree that brightens up early Spring all along roadsides in the Eastern United States with pink flowers. It blooms between March and April.
You can find them right now if you look. In addition to their beauty they are very tasty, slightly sweet even. They are easy to gather quickly in large paper bags by the handful. I usually hold my bag under a branch and brush the flowers quickly into the bag.
There are many things you can do with flowers, but my favorite is either to each plain or sprinkle on top of a salad.
Identification:
Flowers: Irregular, small, pink, growing all along the twigs and branches of the tree.
Bark: Young bark is smooth but as it ages, it becomes rough.
Leaves: Heart-shaped.
Redbud Salad
Ingredients
- 1 Cup Redbud Flowers
- 1/2 Cup Violet Flowers
- 1/4 Cup Blackberries
- 2 Cups Greenleaf Lettuce Chopped
Instructions
- Gather your flowers, blackberries, and lettuce. Wash and dry.
- Combine all ingredients in a bowl.
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Tried this recipe; with violets and red bud in my yard .. and it’s wonderful. I topped it with goat cheese and fig balsamic fig dressing. If you don’t have fresh berries, I found slightly frozen berries made it even fancier.
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