Airy, Ethereal Cherry Blossoms: Catch Them While You Can

Who doesn’t love cherry blossoms? Even ardent native plant advocates can’t help but admire their uncomplicated optimism. While native woodlands and gardens are still quietly waking, showing no more than the pale effervescence of spicebush and the silver buds of serviceberry, the white and pink froth of ornamental cherry season rolls across the land, a great and beautiful gift whose roots are East Asian. After the long months of winter, and after the suspended weeks that are technically spring but hardly effusive, the wonder of their imported arboreal eruption catches us all like a sudden exhalation. We’ve been holding our breath.

Stand beneath the trees and wonder at their petals. And perhaps nibble one or two: These weeks taste like bitter almond and marzipan, and they will not last.

Photography by Marie Viljoen.

Chew a cherry blossom. The first impression is one of delicacy, followed quickly by bitterness. After a couple of seconds that is replaced by a strong transition to almond essence. It is fleeting. But pairing the blossoms with ingredients that do not overwhelm their distinctive flavor yields some surprising results.

To catch their almond essence, I like to cover cherry blossoms in a jar with good mirin, straining out the flowers after four days, and keeping the seasoned sweet condiment in the fridge. Drizzled across mild, crunchy salads the almond essence shines through. It also makes a startlingly effective dessert, spooned over austere silken tofu.

Cucumber Cherry Blossom Salad

The salad can be left to macerate for an hour in the mirin mixture to develop its flavor. But add the sesame seeds and blossoms just before serving.

• 1 Japanese or 5 Persian cucumbers
• 1 Tablespoon sesame seeds, pan-toasted
• 3 Tablespoons cherry blossom mirin
• 2 teaspoons rice vinegar
• 1/4 teaspoon sea salt

Wack the cucumbers with the back of a knife or a rolling pin to crush them lightly. Break them apart into chunks and place in a bowl. Crush the toasted sesame seeds roughly in a mortar. In a small bowl whisk together the other ingredients. Add the mirin mixture and the sesame seeds to the cucumber and toss well. Transfer to a serving dish and scatter across the cherry blossoms. Serve at once.

See also:

• 24 Edible Weeds: This Spring, Turn Problem Plants Into Seasonal Treats
• Spring on a Plate: Tulip Petals for an Exquisitely Pretty Snack
• 11 Favorites: Edible Flowers of Spring