Acacia Flower

Robinia pseudoacacia · Edible flower

40 pairings

Acacia flower is the hanging raceme of fragrant, creamy-white pea-shaped blossoms borne by the black locust or false-acacia (Robinia pseudoacacia), a thorny legume tree native to North America and widely planted across Europe. Opening in late spring, the sweet, honey-scented clusters are dipped in batter and fried as beignets d'acacia, steeped into syrup and cordial, and scattered fresh over desserts.

Picking a good onedrag

Just opened, white and perfumedDried out, discoloured, wilted

Shop freshThe flower is the only part of a black locust that is food - its leaves, bark, shoots, pods and roots are toxic, so the leaflets come out and stay out. The blossom itself is eaten by the bowlful: batter the raceme whole and eat the flowers off the stem, or strip them for a syrup.Everyday best

The blossomsWhite still, one or two going papery at the edge

What else is in the bunchA leaflet or two to lift out before anything goes in a bowl

The liftHangs well, a little give gone out of the green stalk

Smell at the clusterSweet still, but you lean in to find it

What to look for, from just opened, white and perfumed to dried out, discoloured, wilted.

Preparing