As a forager, there are several exciting moments in spring. One of them is when the beautiful blossoms of the big leaf maple blossoms start to emerge. 

Big leaf maple, Acer macrophyllum, is one of the most common native hardwood trees of the valleys and riparian zones of the Pacific Northwest. Sweet, crunchy, and mildly bitter, their flowers bloom in abundance in the South Willamette valley in springtime. The flowers start to emerge a few weeks after the nettles start popping, and I like to make big leaf maple nettle pesto, though the big leaf maple blossoms stand on their own, and make an excellent pesto, with or without the addition of nettles. 

Another way I like to use big leaf maple blossoms is gently sauteed, and tossed with scrambled eggs or in a quiche. Their flavor and texture is reminiscent of broccoli florets and pairs really well with eggs.

The broccoliesque nature of big leaf maple blossoms makes them a welcome addition to a spring salad. And they pickle up nicely too. I have made truly exceptional big leaf maple blossom nettle krauts that were delicious alone or tossed into various different salads to add texture and tang. 

Another popular, and enjoyable way to eat big leaf maple blossoms, is to make a light batter, dip and fry them. These foraged fritters will pair well with savory or sweet sauces. 

Big leaf maple blossoms, maple blossom pesto, & maple blossom pesto stir fry. 

Big Leaf Maple Blossom Pesto

Two large bunches of clean, dry, big leaf maple blossoms

½ cup of olive oil

¼ cup cashew nuts

2-3 cloves fresh garlic

Salt and lemon to taste

Blend well and store in fridge.