Sophora japonica is a perennial flower, with racemes, butterfly-shaped corollas, blooming in clusters and overlapping hanging. Small flowers shrink and curl, and petals are scattered. Complete calyx bell-shaped, yellow-green, apex 5-lobed; Petals 5, mostly yellow or yellow-white, also have other colors such as purple (see figure). Usually 1 petal is large, nearly round, slightly concave at the apex, and the other four petals are rectangular; Stamens 10, of which 9 bases are United and filaments are slender; Pistil cylindrical, curved.

Edible

Chinese scholar tree

Sophora japonica is sweet and fragrant, rich in vitamins and minerals, and has the functions of clearing away heat and toxic materials, cooling blood and moistening lung, lowering blood pressure and preventing stroke. After picking it, it can be made into soup, mixed vegetables, braised rice, Sophora japonica cake and wrapped in jiaozi. Steamed Sophora japonica (also known as Sophora japonica rice) is the most common in daily life, which is a habit in many areas of China. The method is simple. Add washed Sophora japonica into flour and mix well, then add seasonings such as refined salt and monosodium glutamate. Mix well and steam in a steamer. In addition, Sophora japonica can also be added when cooking porridge and soup.

Although Sophora japonica is delicious, there are some taboos when eating it. Because Sophora japonica is sweet, diabetics had better not eat more. Powdered steamed Sophora japonica is not easy to digest, and people with poor digestive system, especially middle-aged and elderly people, should not eat too much. At the same time, people with allergies should also eat Sophora japonica carefully.