Redbud iced tea
After a long, cold, and dark winter, I can’t help but notice how beautiful the colors in people’s yards look as I drive to and from work. The warmth and sunlight bring everything back to life, revealing a vibrant array of colors that is refreshing after months of cold, gray, and short days.
One of the beautiful colors comes from the redbud trees. Did you know you can eat redbuds? These delicate blossoms have a slightly tangy taste and offer small amounts of vitamin C, antioxidants, flavonoids, and fiber. My great-grandmother, Arizona Henry, called redbud blooms “pink popcorn” and used them for garnishes, and she made teas with them. They can also be added to any salad. 
Grandma was never in a hurry when she went out looking for food, and she never came home empty-handed. She didn’t believe much in spending money if the woods by the railroad tracks in Jim’s Town were offering something up for free.
Grandma would reach up and pinch off the blossoms, careful but quick, dropping them into her basket or paper bag. She never stripped a tree bare. She always said you had to leave some behind, for the bees, for the birds, and for tomorrow. By the time she was done, her fingers had a pink tint.
The redbuds aren’t just pretty. They’re an invitation to walk outside, pick a handful, and bring them home. Scatter them across a plate or steep them in tea, and discover your own way to enjoy them.
And in a small, quiet way, you’re doing exactly what Arizona Henry did, making something beautiful and useful out of what the season gives, without spending a dime.
Redbud Iced Tea
Ingredients:
2 cups fresh redbud blossoms, cleaned
4 cups water
1 cup sugar
1 lemon, squeezed
Ice
Instructions: Pick fresh redbud blossoms and make sure they’re clean. Rinse gently in cool water. Bring 4 cups of water just to a boil, then remove from the heat. Add the blossoms and cover. Let steep for 30 minutes. The water will take on a soft pink tint and a light floral scent. Strain out the blossoms, add lemon and sugar. Let the tea cool and pour it over ice.
If you want to do it like my great-grandmother, you can skip the sugar and let it cool on the porch rather than in the fridge. The final touch would be a few fresh blossoms dropped right into the glass as a garnish.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.
