Below is a list of all known varieties for Apple Blossom. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acacia Flower (Black Locust) | The fragrant, white, pea-like flower clusters of the Black Locust tree (*Robinia pseudoacacia*). Sweet, fragrant, and pea-like. Used for fritters. (Other locusts are toxic). |
| Almond Blossom | (Related) Pale pink to white, fragrant flowers from the almond tree. Mild, sweet, with a hint of almond scent. (Must be from sweet, not bitter, almond). |
| Apple Blossom "Crabapple" | Small, fragrant pink or white blossoms from a crabapple tree. They have a sour, tart, floral flavor. Used sparingly as a garnish. |
| Apple Blossom Infused Syrup | A simple syrup that has been steeped with fresh apple blossoms to capture their delicate floral aroma. |
| Apple Blossom Petals (Dried) | Dried petals, used to make a delicate, mildly fruity herbal tea or as a potpourri ingredient. |
| Apricot Blossom | The pale pink, five-petaled flowers of the apricot tree. They have a mild, sweet, floral-almond scent. Used for infusions. |
| Callery Pear Blossom | The (infamously) strong-smelling flowers of the *Pyrus calleryana* tree. While edible, they are not used culinarily due to their unpleasant aroma. |
| Cherry Blossom (Sakura - Salt Pickled) | (Related) Japanese cherry blossoms preserved in salt and plum vinegar. Used to make "Sakura-yu" (blossom tea). |
| Cherry Blossom (Sakura) | The famous Japanese blossom. The flowers (especially of the *yaezakura* variety) are salt-pickled (shiozuke) and used in tea (sakurayu) or to flavor rice and sweets. |
| Crabapple Blossom (Dolgo) | Vibrant, deep-pink-to-red flowers from a crabapple tree. More potent and tarter than sweet apple blossoms. Used in jellies. |
| Granny Smith Apple Blossom | Pale pink-to-white flowers from the Granny Smith cultivar. They have a delicate, tart, floral flavor. |
| Honeycrisp Apple Blossom | Light pink and white flowers, known for being very fragrant. Mild, sweet-floral taste. |
| Nectarine Blossom | The showy, bright pink, frilly flowers of the nectarine tree. Similar to peach blossoms, they are used as a tart, floral garnish. |
| Peach Blossom | The pink, frilly flowers of the peach tree. They have a mild, floral, and slightly bitter-almond flavor. Used for infusions. |
| Pear Blossom | (Related) The white, five-petaled flowers of the pear tree. Mildly sweet, very delicate. (Links to 4116 as "Blossom"). |
| Plum Blossom | (Related) The small, white or pink flowers of the plum tree. Slightly sweet, floral, and a bit tart. |
| Quince Blossom | (Related) Large, cup-shaped, pale pink flowers. They have a very fragrant, fruity aroma. Used in jellies. |
| Red Delicious Apple Blossom | Showy, pink-tinged blossoms. Like most apple blossoms, they are used for their visual appeal and subtle floral-tartness. |
| Redbud Flower (Cercis canadensis) | The small, bright magenta-pink flowers of the Eastern Redbud tree. They have a pleasant, sweet-tart, and slightly acidic flavor. Used in salads. |
| Serviceberry Flowers (Amelanchier) | The delicate, five-petaled, white flowers that appear in spring. Mildly sweet, they are a precursor to the edible berry. |