Bigleaf maple blossoms are now in full show in our pacific north west climate. They are a crispy tender edible, tasting similar to sugar peas. Wonderfull chopped into salads, pickled, or dipped into batter and fried into fritters.

They are a significant pollen source for our pollinators and as such, may be aggravating to some allergy sufferers. I like using local blooms like maple as a type of “exposure therapy”, taken as a tablespoon infused in herbal vinegar daily to help curb hay fever symptoms.

Maples are known as a grandmother tree and it feels pretty special to gather flowers from trees that are hundreds of years old.

One recipe I’ve been enjoying this season is maple blossom pesto. Pestos are a nice way to get the nutrients of wild greens into your diet in a taste accessible way. Plus you can can them for dry storage to have a nice chlorophyll boost in the winter months. You can experiment with subbing different greens into the recipe - nettles, chickweed, miners lettuce or whatever you desire.

Maple Blossom Pesto

1 1/2 -2 cups maple blossoms
1 - 1/2 cups fresh basil leaves
Optional: a handful or two of fresh mint
2-3 cloves of garlic
1/4 cup of pumpkin seeds
squeeze of fresh lemon
Salt and pepper
Olive or grape seed oil - 1/4 cup to start and then add to your desired consistency

Directions:

Add all ingredients to a food processor and pulse until your desired pesto texture. Add extra oil as needed. Keep for 2 weeks in fridge or seal & can for dry storage.