In case you haven't heard, foraging is the new cool thing to do -- from Rene Redzepi's restaurant Noma to foraging your own backyard weeds. We're totally down with this trend, especially these jaw-droppingly beautiful cherry blossom pickles (!) from Gardenista.
It's easy enough: gather young cherry blossom buds and tender young leaves from a cherry tree near you (unsprayed, of course). Then it's just a matter of salting and brining the buds and leaves -- and stored in salt, they'll last up to a year. It also helps that the buds maintain their pink blush even after pickling -- these preserves are worth the cherry harvest you'll miss because of them.
DIY: Pickled Cherry Blossoms from Gardenista
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