Every spring in Vancouver was marked by pink rain. I collected bags of cherry blossoms to candy, pickle, turn into syrup, and grind into a powder for seasoning.
Every spring in Vancouver was marked by pink rain. I collected bags of cherry blossoms to candy, pickle, turn into syrup, and grind into a powder for seasoning.
In my experience they vary from tree to tree. There are different… sub species, I think? They all taste delicate and floral, some are musky and bitter, others are a little spicy, some have citrus notes.