The Incredible Edible Redbud

The Incredible Edible Redbud In southwest Virginia, we know that spring has arrived when every hill and hollow becomes filled with clouds of mauve smoke haunting bare branches of prolific redbud trees. Each year Honaker, "Redbud Capital of the United States," celebrates with its Redbud Festival throughout the month of April. The town becomes charged with flurries of activity, with participation by old and young alike. However, there is an aspect of the redbud which is not generally known-the flower buds, flowers, and pods are all edible! For a real gourmet touch, turn your salads into a conversation piece by sprinkling the buds and flowers over them. This adds a pleasurable tart taste while looking delectable. The flower buds can be pickled in any favorite vinegar solution and used as a condiment like capers. The very young tender pods which follow the blossoms can be sauteed for 10 minutes in butter and served as a vegetable . The flowers and buds can be stirred into a batter for fritters, using orange juice for part of the liquid. Fry in deep fat and drain immediately on paper towels. Roll in powdered sugar and eat while warm. Scrumptious! by Ruth Trimble a»«W¡P Ui ÍK3PS My favorite is Redbud Jelly. To prepare this unusual treat, place two cups of rinsed redbud flowers in ajar and barely cover with about 2 cups boiling water. Cover and let stand about 24 hours. Strain and discard the blossoms. Add 2 tablespoons lemon juice and 3 tablespoons Sure-Jell to 2 cups of the extract. Bring to a boil, then add 2 cups sugar and boil hard for about one minute. Pour into hot jelly glasses and seal with paraffin. Then you can experience a taste of mountain springtime at any season of the year, or as long as the jelly lasts! ...