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I've recently asked in Biology SE What makes cherry blossoms so delicious? Does this delicious molecule (or molecules) have some function in the blossom? Does saliva activate it? It begins

My friend showed me a news item about a monkey (or macaque) recently (early February) seen in Taiwan eating cherry blossoms. I assumed it must have been eating caterpillars or other insects that eat the blossoms, but a quick search in google found a related video shot in Japan Monkey Eating Cherry Blossoms in Slow Motion.

So a few days ago I tried a few. I pulled off the petals (since the monkey also seemed uninterested in them) and when I first started chewing I tasted nothing but inert vegetable matter.

But then over about 15 to 20 seconds of chewing the little blossom bodies I noticed it first became bitter, then slowly increasing taste of what I describe as "Black Cherry" flavor, but without any sweetness. It continued to get stronger and more delicious, and I did not want to stop!

That day I'd chewed (and eventually swallowed) about a dozen blossoms and felt absolutely wonderful; like I had been treated to a real delicacy.

note: The cherry trees planted and cultiated for their decorative blossoms in the early spring are not the same as the trees that yield commercial cherries. I'm told their fruit is quite sour.

Question: Are cherry blossoms ever used in cooking for their flavor? Is there a preference between ornamental (those valued for their blossoms) and agricultural (valued for their fruit) varieties?

decorative cherry blossoms in Taipei in early February

decorative cherry blossoms in Taipei in early February

uhoh
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1 Answers1

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It seems to be quite widely used as a flavouring.

Cherry blossom extract is certainly sold, as is syrup for cocktails (not that I've tried either). I suspected that the blossom might be used in a similar way to rosewater or orange blossom water, which led me to finding liquid extracts, but under the name Sakura* powder it's also sold in powdered form (apparently that's actually powdered petals).

If you're in the US, you can buy cherry blossom flavoured sparkling water in Target (naturally flavoured apparently).

The whole blossoms are sometimes used as a cocktail garnish as well, either candied or salted, according to a bartender's recipe guide, which has plenty of further suggestions for use.

Note that not all cherry-like prunus species have edible flowers, but those cultivated for their blossom tend to, as do varieties cultivated for fruit (but if you pick the blossom you won't get any fruit). Even ornamental cherries are known to contain a rather mild toxin, coumarin, which is also found in cassia cinnamon, and is reduced by the traditional processing of sakura.

Plum blossom (also prunus species) is also used in making tea and flavouring food. Some related species also have toxic parts, including the cherry laurels.

* Sakura is the Japanese word for cherry blossom.

Chris H
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