Sophora japonica generally blooms from April to May every year, and the flowering period is generally about 10-15 days. Sophora japonica has good ornamental value. When the flowering season comes in midsummer, strings of white sophora japonica flowers are covered with branches, and the air is filled with a light and elegant fragrance, which is refreshing.

For me, who grew up in the south, I only learned so much about Sophora japonica in junior high school texts, but I have never tasted it. I have always been curious about what the unforgettable aroma is. It wasn’t until I became interested in cooking and posted recipes to study food that I gradually gained an understanding of the food culture and combination of ingredients in various places. Yesterday, by chance, a foodie friend brought me some fresh Sophora japonica flowers from afar. I couldn’t express this special feeling in words, so I took the time to make two Sophora japonica flower recipes, took photos and sent them to me. My friend looked at it and said that her journey was indeed not wasted. She used photos to express her truest love for food. I recorded the fleeting flowering period of Sophora japonica with recipes.

Are you also interested in leaving a mark on your taste buds in this sea of ??flowers with the fragrance of May locust flowers?