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Parts Used: Flowers, young seed pods and young buds of redbud are all edible.
Find It: Eastern Redbud trees are native across much of the eastern United States and Canada.
Redbuds are a small understory tree usually found right at the edges of the forest, or planted as an ornamental in yards across the country. They have heart shaped leaves, grey shaggy bark, and show up bright pink in the early spring!
When to harvest: We gather the young flowers and leaves just as they emerge (leaves will be bright and glossy). Young they are great in salads or stir-fry, as the leaves grow they are better suited for soups, and broths. Right about the time we start to leave the leaves for the trees, the seed pods are usually the right size for picking. Gather pods when they’re still bright green and can be easily nibbled trail-side as a test. We use them in any recipe that calls for snow peas or green beans.
Store it: Dried Redbud flowers are beautiful in granola, over yogurt and deviled eggs in winter months.
Find It: Eastern Redbud trees are native across much of the eastern United States and Canada.
Redbuds are a small understory tree usually found right at the edges of the forest, or planted as an ornamental in yards across the country. They have heart shaped leaves, grey shaggy bark, and show up bright pink in the early spring!
When to harvest: We gather the young flowers and leaves just as they emerge (leaves will be bright and glossy). Young they are great in salads or stir-fry, as the leaves grow they are better suited for soups, and broths. Right about the time we start to leave the leaves for the trees, the seed pods are usually the right size for picking. Gather pods when they’re still bright green and can be easily nibbled trail-side as a test. We use them in any recipe that calls for snow peas or green beans.
Store it: Dried Redbud flowers are beautiful in granola, over yogurt and deviled eggs in winter months.
Do you have a Redbud in your Yard???
Here are a few recipes!
Redbud Granola:
This granola is perfect for topping yogurt, topping desserts or eating right out of the jar. Colorful jars of granola also make great gifts!
Ingredients:
Preheat oven to 325F.
In a large bowl, Add honey and spicebush berries. Using an immersion blender, blend until berries are mostly smooth. Or add in ground spicebush berries if you’ve already processed them.
Next, whisk the Peanut Butter and Honey together until they are well incorporated.
Last, add in your Rolled Oats, and Salt to the bowl and stir until everything is well-coated in the wet mixture.
Spread evenly on a parchment lined tray, and bake for 15 minutes.
Remove from the oven, flip the Granola, then bake again for an additional 8-10 minutes, until golden and crispy.
Let cool completely, and fold in redbud flowers. Store at room temperature in a mason jar for up to 10 days.
*You can re-crisp it up by adding it to the oven, if you live somewhere its humid.
Ingredients:
- 1/4 cup Peanut Butter or Almond Butter
- 1/2 cup Maple Syrup, Or Honey
- 2 cup Rolled Oats
- 1/4 Chia Seeds
- 2 tsp Spicebush Seeds
- 1/2 tsp Salt
- 1/3 cup Dried Redbud Flowers (optional)
Preheat oven to 325F.
In a large bowl, Add honey and spicebush berries. Using an immersion blender, blend until berries are mostly smooth. Or add in ground spicebush berries if you’ve already processed them.
Next, whisk the Peanut Butter and Honey together until they are well incorporated.
Last, add in your Rolled Oats, and Salt to the bowl and stir until everything is well-coated in the wet mixture.
Spread evenly on a parchment lined tray, and bake for 15 minutes.
Remove from the oven, flip the Granola, then bake again for an additional 8-10 minutes, until golden and crispy.
Let cool completely, and fold in redbud flowers. Store at room temperature in a mason jar for up to 10 days.
*You can re-crisp it up by adding it to the oven, if you live somewhere its humid.
Redbud Tart Recipe
(submitted by Holland at Van Gogh's Eeterie)
- 2.5 Cups Redbud Jelly
- 3 Cups Coconut Milk
- 1 Tablespoon Dried Redbud
- 3 pods Star Anise
- 3 teaspoons Agar
- 1/2 teaspoon of xanthin gum
Mix in a pan cold, heat gently while stirring regularly until its hot in the middle and sets up on a frozen plate. Skim or strait out the solids, pour mixture into molds, decorate with whatever.
Redbud Jelly Recipe
(makes about 4 cups)
To make redbud Tea: Bring 2 cups of water to a boil. Remove from heat; add 2 cups of redbud flowers and stir. Let stand about 10 minutes and strain. Measure exactly 1 3/4 cups of prepared infusion into 6 or 8 quart saucepan. Add lemon juice and sugar. Add 1/8 tsp butter to reduce foaming. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin. Return to a full boil for 1 minute, stirring consistently. After a minute remove from heat, skim away any foam with a metal spoon. Ladle quickly into prepared jars, fill to 1/4 inch of the top. Wipe jar rim, and cover with lid. Screw bands tightly and allow to cool. Refrigerate for months. Alternatively, you can water-bath can them to make them shelf stable for up to a year. |
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Written by the owner of Eating the Ozarks! |