Here in southern New England, we have about two weeks in late May when the black locusts bloom. This mildly invasive pioneer tree is often found along waterways, highways, along the edges of open fields, and in poor soil; the roots of black locust alter the nitrogen content of soil. The bark can be quite rough looking, deeply grooved and grey. The only safely edible parts of the locust tree are the flowers. There are ways to make the beans in the pods edible, but we have not bothered trying to detoxify them as a food source. The flowers are fantastic raw, with a sweet, pea-like flavor. We have flavored sugar with the blossoms, as well as cooking up a few other recipes and making a peasant wine. We also make a simple flower infused drink by soaking the blossoms in water with lemons, and then straining and lightly sweetening the drink; it's very refreshing on a warm spring day!
Black Locust Custard
Black Locust Flower Jelly
Black Locust Flower Doughnuts
Black Locust Flower Syrup
|Black Locust Flower Infused Sugar|