Those who know me a bit better knows that I am crazy about flowers. Especially about edible ones.
So I love looking at them, smelling them and eating them.
It's Good Friday today and the bells in the churches are pealing with sorrowful tones. People who fast properly do not even eat olive oil on this day.
But this morning as I was taking Farrah out for a walk in the park I smelled the flowers from the beautiful Black Locust tree (Robinia pseudoacacia) that are in full bloom.
One of my favourite flowers of the season highly aromatic and usually in bloom at this time of year. The flowers are used to adorn the “Epitaphios” (tomb of Christ) and during the nightly procession on the streets of Athens the scent of the black locust flower permeates the crowds following the processions.
The tree comes from the U.S.A. but pretty much naturalised in Greece and is used in gardens all over the world.
It’s wood is also used to make furniture.
The flowers are eaten in France and Italy and in Japan they are turned into tempura.
I also read that in Romania they make a cordial from the flowers and this is something I need to try out.
So… I turned them into a tempura, a recipe I adapted from Donna Hay. Changed it a bit and added some sugar