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.
A very nice and unexpected way to use such spring flowers is with poached fish. The dish just screams spring. I usually use trout because as soon as the snow begins to melt I long to be out in the streams and creeks with my tenkara rod. My tip for cooking any fish (especially with an unfamiliar one) is to try poaching it in a court bouillon. As always, you can tailor this to your taste. But, traditionally a French court bouillon(not a Creole or Cajun court bouillon, which is more heavily flavored and often thicker), is just a broth made from water, chopped onion, some peppercorns, a bay leaf or two, a handful of parsley, maybe a few other mild, aromatic herbs, celery tops, a chopped carrot, several slices of lemon, a cup of white wine and some cloves. Bring this to a low boil, then reduce to a simmer. Poach your fish in this liquid and taste it. It should, at least, be good for fish soups, Casseroles, patties, croquettes or fish meatballs. You may want to eat it as is. If it tastes lean and has a good flavor, try baking or frying it next. But, this is perfect for trout, which can easily be overwhelmed by strong flavors.
You could certainly just plate your poached trout with some butter on top and sprinkle some Redbud and forsythia flowers over it. This is very pretty and has a fresh, bright taste. But, it is a little feminine for my tastes. I would plate it on a bed of mixed spring vegetables, including Ramps or Wild Garlic, maybe some Fiddle Heads or Asparagus, etc. cooked in bacon fat and crumble bacon on top. A nice chunk of hearty, fresh baked sourdough bread to sop up the drippings is perfect! You could also try making a roux based sauce using butter and flour and stir in some of the poaching liquid if you like the flavor – you can add a little cream or cheese for variation.
This article is an excerpt from
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Disclaimer
The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I’m just a guy who studies herbs. I am not offering any advice. I won’t even claim that anything I write is accurate or true! I can tell you what herbs have “traditionally been used for.” I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don’t even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
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