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Red Bud Flowers

Red Bud Flowers

Red Bud flowers are very beautiful and nutritious, and will add a wonderful visual flair to any dish. Native Americans ate redbud flowers raw or cooked as well as the young pods and seeds raw or cooked. The flowers can be pickled. They have a slightly sour taste and are high in Vitamin C . They’re  a pleasant addition to salads and can also be used as a condiment. The unopened buds can be pickled or used as a caper substitute. 

The crunchiness of redbuds makes them a good substitute for bean sprouts, which makes them great for spring rolls. Nothing like seeing the flowers popping through the rice paper. Seems like the perfect way to infuse spring into spring rolls. Bachelor buttons and nasturtium flowers make a wonderful combination too.

A word of caution though: the leaves and bark are toxic.

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  • Details

    Redbud Blossom Muffins
    2 cups redbuds blossoms
    2 tablespoons minced fresh sage or rosemary leaves
    ½ cup sugar
    Minced zest of 1 lemon
    1 ½ cups flour
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    1 large egg
    3/4 cup milk
    1/2 cup yogurt
    2 tablespoons melted butter or oil
    1 tablespoon lemon juice
    1 tablespoon sugar
    ½ teaspoon ground cinnamon
    Preheat oven to 375°F
    In bowl #1, combine redbuds, herb, sugar, zest. Let sit 30 minutes.
    In bowl #2 Sift flour, powder, baking soda, salt large bowl.
    In bowl #3 Combine egg, yogurt, milk, oil, lemon juice.
    Pour the content of bowl one in to bowl two and toss.
    Add the wet ingredients from bowl three, stirring to just moisten. Do not over mix.
    Fill your muffin tins 3/4 full.
    Combine sugar cinnamon the topping sprinkle some each muffin Bake for 25 minutes, or until tops spring back when lightly touched.
    Remove form muffin pan and cool on a wire rack.
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