It is hard to believe that the Red-bud tree (Cercis Canadensis) otherwise known as the Judas tree, belongs to the pea family (Fabaceae). As I have written before, the traditional family name of the pea family is Leguminosae, which in the original Latin means “plants with seed pods” and in French Legume, which in the original Latin means “plants with seed pods” and in French Legume means “vegetable”. As you can see, even though the tree can grow to 50 feet tall, it is still in the pea (bean) family.

The red-bud tree, depending on the species encountered, can grow to 40-50 feet tall, although it usually does not reach that height. Each spring, before the wide heart-shaped leaves appear, the tree is covered with clusters of small pea-like pink or lavender flowers. The species C. canadensis alba has white flowers.

The trees can be found growing in most wooded areas from New York, south to Texas. It blooms in early spring at the same time as the dogwood tree. The species usually has a rangy, irregular shape, which in its natural habitat, is not that symmetrical or (other than the flowers) pretty.

I found out quite by chance, that the tree will adapt well to a low growing, symmetrical shrub. There was a red-bud tree that was shading one of my garden beds, and before removing the tree, I cut it back to about 5 feet high stump. It took about 2 months until I could find the time to remove the stump, but in the meantime it had produced foliage over its entire surface. I am certain that, in the string, it would be covered with flowers and would have become a handsome ornamental.

One of the best kept secrets about the red-bud tree is that the flowers and the fruit are edible and delicious. The fruit is the two inch long pod which is flat like an unripened pea pod. In early spring, the flower buds can be picked before they open, just as you would harvest capers. These unopened buds make a delicious pickle or ma be added to soups or salads.

The flowers have a delightful sweet, sour flavor that is as good as any flower you have tasted. They are also high in vitamin C. when added to a salad, the impart a special taste. To set off a special table setting, freeze several flowers into each ice cube, to be placed in water or tea. Add the flowers to morning oatmeal just before serving to brighten the day or add to pancake batter for great color, taste and conversation.

It requires a little trial and error to harvest the pods at the right time for eating. Wait too long, and they are as tough as a board, pick too soon and it can take a long time to get enough. Usually about 2 inches long is a good size, but your taste may vary. Saut/ the ripped pods in butter for about 10 minutes.

Pickled Redbud Buds

2 cups flower buds (remove stem)

1 cup cider vinegar

1 tbl. sugar

1 tsp. brown sugar

1/2 tsp. canning salt

One-one inch long cinnamon stick

1 whole clove

Combine all. Bring to just boiling. Add to sterilized jar. Refrigerate until use.

Pat Biggerstaff is the gardening columnist for the Daily News. She lives in Middlesboro. To comment or suggest topics for future columns, e-mail editor@middlesborodailynews.com.