Redbud Blossom

Redbud blossoms (Cercis canadensis) have been eaten as a spring edible by Native American peoples for generations, and the flowers carry mild astringent and antioxidant properties from their anthocyanin and flavonoid content. Infused into rice wine vinegar, they yield a delicate, floral, and slightly tangy preparation traditionally used as a food condiment and seasonal tonic to welcome spring.