Freshwater Feasts

By El Lower, Great Lakes Aquatic Nonindigenous Species Information System (GLANSIS) communications specialist

Cherry blossoms are among the most iconic sights of spring, and are beloved for their delicate pink and white blooms and sweet aroma. The state of Michigan is the leading producer of tart cherries in the United States, but ornamental cherries are also exceptionally popular as landscaping trees throughout the Great Lakes region. While best known for their fruit, did you know that the flowers of the cherry tree are also edible? Preserving cherry blossoms is a great way to keep this fleeting delicacy around a little longer, and the Japanese method of making salt-preserved sakura flowers results in a uniquely beautiful ingredient that can be used in both sweet and savory dishes. The flowers and the vinegar used to preserve them will have a soft pink color and almond flavor, making a special addition to seasonal menus. Try adding them to sugar cookies, onigiri rice balls, or even tea.

Ingredients

• 1 cup rice vinegar
• About 5 loosely-packed cups of cherry blossoms
• 3 tsp sea salt, preferably very fine and uniodized (iodine can dull the color)

Instructions

1. Pick cherry blossoms from an (unsprayed!) ornamental cherry tree. It’s best to use flowers that are just beginning to open, as they hold their shape better when preserved. 
2. Gently wash your collected flowers and carefully dry them in a salad spinner, and leave to air-dry further on a towel if necessary.
3. Sprinkle layers of flowers with the sea salt in a mason jar, glass snapware container, or other nonreactive vessel. Refrigerate for three days.
4. Cover the flowers with rice vinegar and refrigerate for an additional three days.
5. If pickling, simply leave the flowers in the vinegar and transfer both to the refrigerator. They will keep for 6 months or more, but the flowers will become less vibrant over time.
6. If drying, drain and reserve vinegar. Spread the flowers out to dry – they can be fully air-dried in a warm, dry spot out of direct sunlight for three days when covered with a clean dish towel, or put them in a dehydrator on a very low setting (about 95°F) for 6-8 hours.
7. Dried blossoms can be stored at room temperature, away from direct sunlight, and will keep for a year. The infused cherry blossom vinegar will keep in the fridge for 6 months or more, as will pickled blossoms.