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Preserved Sakura

Edible Flower

Feast was invited to develop a workshop by Plant NOMA as part of Manchester's Bloom Town events, a programme of nature focused activity celebrating the National Trusts annual Blossom Watch. We devised a workshop exploring the edible and medicinal properties of blossom, sharing some of our learning from Fallowfield Secret Garden. Moving forward from the workshop Feast alongside the garden users and volunteers are experimenting with using the medicinal plants and flowers in different herbal teas.

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Exploring blossoms Feast focused upon the Japanese tradition of preserved Sakura (pickled cherry blossom).

The blossoms (and leaves) of cherry trees are edible. Although not traditionally eaten in the UK, in Japan the blossoms are pickled and used as ingredients for sweets, baking and tea.

Cherry trees generally tend to bloom for only a week or two each spring. This could be even shorter if seasonal wind or rain knocks the blossoms from the trees. In Japan People gather under the blossoms to share food and drink for Hanami, a centuries-old flower viewing tradition that celebrates the blooming of the trees. Many schools and businesses have a cherry tree in front of their building and the financial year and the school year both start in April, with the blossom a fitting symbol of renewal and a fresh start as well as a reminder for the beautiful but transient nature of life.

After a short walk on a rainy Sunday afternoon to identify and collect different blossoms, workshop attendees began the collective process of making their own Sakura.

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To make your own Sakura

Ingredients

  • 2 ½  cups of loosely packed cherry blossom buds, a few flowers and very young leaves
  • 2 tbsp sea salt or himalayan salt
  • ½  cup of rice wine vinegar for a less salty taste or umezu (the vinegar from the process of umeboshi pickle)

Instructions

  • Collect cherry blossom buds and small flowers from trees that are away from any main roads
  • Wash your blossom and gently pat dry.
  • Layer the blossom in a glass bowl or jar, sprinkling sea salt over each layer.
  • Cover the salted blossoms and leave in the fridge for 1 to 2 weeks.
  • After your preferred length of time add the vinegar to the jar making sure to cover all the blossom. Return to the fridge for an additional 1 to 2 weeks.
  • Once the 2 weeks are up, you can either keep the blossoms as they are and use as a pickle or dry them. The pickled blossom will keep for 6 months in the fridge but the colour of the petals will become less vibrant over time. Alternatively, drain and keep the vinegar to use in cooking and place the blossoms out to dry. They can be air-dried by spreading out on a small tray or board covered with a soft tea towel or cloth and place in a warm, dry area away from direct sunlight. It should take an average of 3 days for the blossoms to dry fully (actual drying time will depend on warmth and humidity).
  • Once dried, re-coat the blossoms in salt and return to a glass jar. They can be stored in a dark cool place for up to a year
  • Your preserved Sakura can be used in a tea or as a pickle to accompany fish and rice dishes.
  • To use in tea, place one flower in the bottom of a cup or mug, add hot water and watch the blossom open before drinking.

*Workshop and recipe print designed by Eleni Pittordou 
*All images courtesy of withlove studio