Redbud seedpods

Description:

A small tree with a sturdy upright trunk which divides into stout branches that usually spread to form a broad flat head. It will grow in the shade and often becomes a dense undergrowth in the forest. It typically grows to 6–9 m (20–30 ft) tall with a 8–10 m (26–33 ft) spread. It generally has a short, often twisted trunk and spreading branches. The bark is dark in color, smooth, later scaly with ridges somewhat apparent, sometimes with maroon patches. The twigs are slender and zigzag, nearly black in color, spotted with lighter lenticels. The winter buds are tiny, rounded and dark red to chestnut in color. The leaves are alternate, simple, heart shaped with an entire margin, 7–12 cm (3-5 inches) long and wide, thin and papery, and may be slightly hairy below. The flowers are showy, light to dark magenta pink in color, 1.5 cm (½ inch) long, appearing in clusters from Spring to early Summer, on bare stems before the leaves, sometimes on the trunk itself. The flowers are pollinated by long-tongued bees such as blueberry bees and carpenter bees. Short-tongued bees apparently cannot reach the nectaries. The fruit are flattened, dry, brown, pea-like pods, 5–10 cm (2-4 inches) long that contain flat, elliptical, brown seeds 6 mm (¼ inch) long, maturing in August to October.

Habitat:

Wichita Forest Park

Notes:

Native Americans ate redbud flowers raw or cooked as well as the young pods and seeds raw or cooked. The flowers can be pickled. They have a slightly sour taste and are high in Vitamin C . They’re a pleasant addition to salads and can also be used as a condiment. The unopened buds can be pickled or used as a caper substitute. The seed is about 25% protein, 8% fat and 3% ash. More so, a 2006 study show the flowers and the seeds to be very high in antioxidants as well as linoleic and alpha-linolenic acid. The seeds also have oleic and palmitic acids.