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.
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Wow… I had no idea it was a thing to use these as nutrition and seasoning. oO
Can somebody try to describe the taste?
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.
Ok so turning them into candy I can understand but what do you use them picked for?
Deliciousness. It’s like a relish.
They are so good as a pickle. I liked to put them in onigiri when I still had the opportunity to forage like OP
