Sophora japonica is a deciduous tree, which is mostly planted near houses and roadside. Widely cultivated in China, especially in the Loess Plateau and North China Plain. Generally, it blooms from April to May every year, and the flowering period is about 10- 15 days. Sophora japonica has a good ornamental value. Every summer when flowers bloom, clusters of white Sophora japonica flowers are covered with branches, and the air is filled with a faint and elegant fragrance, which is refreshing.

Edible efficacy: Sophora japonica tastes bitter; Slightly cold, entering the liver; Lung; Heart; The large intestine meridian is fragrant and sweet, rich in vitamins and various minerals, and also has the effects 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.

Diet should be taboo:

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.