food52 in the News

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May 21, 2010
7 Comments

Did you know cherry blossoms are not only safe to eat, but delicious? Merrill did! Learn more in her latest New Staples column for the New York Times, in which she discusses the edible springtime flower, along with Vietnamese cinnamon and Chilean olive oil, and shares recipes for all three.

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See what other Food52 readers are saying.

  • theprincess&thepea
    theprincess&thepea
  • Merrill Stubbs
    Merrill Stubbs
  • dymnyno
    dymnyno
  • thirschfeld
    thirschfeld
  • Kitchen Butterfly
    Kitchen Butterfly
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7 Comments

theprincess&thepea
theprincess&thepea May 24, 2010
I will also have to remember this for next year. I'm thinking a cherry blossom jelly or sherbert/sorbet would have been great!
 
Merrill S.
Merrill S. May 21, 2010
Don't despair that the cherry blossoms are all gone -- you can pickle any edible blossom!
 
dymnyno
dymnyno May 21, 2010
I think my cherry blossoms are gone already....but...I am hoping not because the birds always eat all the cherries! If the blossoms are there at least I get to eat something!
 
thirschfeld
thirschfeld May 21, 2010
Here is another one , did you know you can eat rhubarb blossoms
 
mrslarkin
mrslarkin May 21, 2010
but the leaves are poisonous, right?
 
thirschfeld
thirschfeld May 21, 2010
Yes they contain oxilic acid. Rarely fatal because you probably couldn't get down enough leaves to do any harm. Big worry is for the little kids.
 
Kitchen B.
Kitchen B. May 21, 2010
Not fair.......all the cherry blossoms have fallen off our trees!!!!!!! I would have gone out and pickled some straight away! I'll have to store that for next year!