This is acacia flower, also known as Robinia pseudoacacia. You can eat it. I used to eat it when I was a child. It's delicious and smells good.

Fresh Sophora japonica tastes better when the petals have not yet blossomed. Fresh Sophora japonica should be steamed with coarse flour, which can keep its original flavor and nutrition to the maximum extent. If you add some mashed garlic, monosodium glutamate and vinegar, it will taste better (that's how my family eats it). If it's filling, use dried flowers as the top.

Sophora japonica has anti-inflammatory, edema-eliminating, anti-ulcer, blood pressure lowering, arteriosclerosis preventing and antibacterial effects. Traditional Chinese medicine believes that it is bitter in taste and cool in nature, which can clear away heat and cool blood, stop bleeding and prevent stroke.

bud of Chinese scholar tree

Nutritional components: sugar, vitamins, Sophora japonica diol, aromatic glycoside, etc.