From the Spring Foraging Cookbook: Redbud

This is a very attractive leguminous tree. You will certainly notice it for its bright, magenta to purple, red flowers in the spring. It is one of the first trees to bring color after winter. These flowers are absolutely delicious – they taste like fresh, sweet, garden peas! Most often, I simply pick as much as I can carry and snack on while hiking. They are very good in salads. Just briefly sauteed with olive oil or butter and salt, they make an excellent side dish. Most often though, I just toss a few on the plate as a garnish. The flavor is sweet, refreshing and just a touch wildly unique. I usually combine them with more bitter flowers such as Forsythia blossoms.

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