Salted cherry blossoms can be eaten directly.

Salted cherry blossoms are a classic Japanese ingredient, there are many varieties of cherry blossoms, but not every one of them can be eaten, so you should choose the right Yaezakura Sekiyama cherry blossoms, which have the best taste. Other edible are Oshima cherry blossoms, Yoshino cherry blossoms, etc. Please do not try any variety you are not sure of to avoid adverse reactions. The inedible varieties can be used as ornaments after salting. The best choice for Sekiyama is when the flowers are half bloomed, i.e. five to seven points apart, the flavor is relatively strong, and it looks good when made. The period of enjoying the flavor is one year.

I, edible methods:

1, salted cherry blossoms can be used as pickles with white rice, can also be brewed to make cherry blossom tea.

2, salted cherry blossoms soaked in boiling water, the color faded, become transparent, but the bloom. The tea cups are left with a faint touch of green.

3. The more you store the nectar of cherry blossoms, the more fragrant it becomes, and the flavor is strong but does not dissipate. When eating, use a small spoon to scoop out, with porridge, cakes, dumplings, etc. can be.

Two, salted cherry blossom nutritional value:

In recent years, modern medicine proves that cherry leaves in addition to the traditional medicinal records, but also rich in vitamin A, B, E, cherry leaves, cherry leaf peduncle, cherry bark, cherry roots contain cherry leaf enzyme, cherry bark glycosides have inhibited the efficacy of malignant tumors. Its cherry leaf flavonoids also has beauty, maintain youth, strengthen the mucous membrane, promote sugar metabolism of the efficacy.

Baidu Encyclopedia - Salted Cherry Blossoms