Acacia flowers are multiple flowers, racemes, butterfly-shaped corolla, in full bloom in clusters, overlapping and hanging. Florets more crumpled and curled, petals more scattered, intact calyx campanulate, yellow-green, apex 5 lobed; petals 5, to yellow or yellow-white common, there are other colors such as purplish-red, usually 1 piece of a larger, suborbicular, apex slightly concave, the remaining 4 pieces of oblong; 10 stamens, of which 9 basal union, filaments elongated. Flowers bloom in April-May, the flowering period is usually 10-15 days. The fragrance of flowers is fresh and light. Sophora flowers taste fresh and sweet, rich in vitamins and a variety of minerals, but also has the effect of clearing heat and detoxification, cooling the blood and moistening the lungs, lowering blood pressure, and preventing strokes. Will be picked after the soup can be made, mixed vegetables, stewed rice, can also do acacia cake, dumplings, daily life is the most common steamed acacia (also known as acacia wheat rice), many regions of China have this habit, the practice is very simple, will be cleaned acacia flowers into the flour and mix well, and then add salt, monosodium glutamate, and other seasonings, mixing well and then put into a cage drawer can be steamed. In addition, in the production of porridge, soup can also be added to the acacia flowers. Note: black acacia, the so-called stupid acacia can only be eaten, acacia is not edible. Made of Chinese medicine acacia flowers: < acacia flowers & gt;: wrinkled and curled, petals more scattered, intact calyx bell-shaped, yellow-green, yellow or yellow-white petals. Body light. Taste slightly bitter. Flower buds (acacia) ovate or elliptic. Calyx yellowish-green, with unopened yellowish-white petals above and yellowish-brown within. Light in texture. Taste slightly bitter and astringent. <Fried Sophora >: dark yellow in appearance, fragrant. <Sophora charcoal>: appearance of burnt brown, light, taste astringent.