While winter weather will likely return (according to weather reports, in just a couple of days), I’m taking much joy in spring flowers brought into bloom by the warm weather we’ve had lately. Daffodils, coltsfoot and forsythia, all bursting out in yellow, my favorite color, feel like they are blooming just for me, when I need them most (winter is not my favorite season).
The sweet little yellow forsythia blossoms have been of particular interest to me. Each dainty flower joins all the others to form a veritable explosion of bright cheerful yellow.
The deciduous forsythia shrubs — they drop their leaves in autumn — grow quickly (although those my family planted have taken their sweet time growing). In early spring, the flowers open up before the leaves.
I’m not the only one who loves these early springtime blossoms: Pollinators such as bees and butterflies apparently enjoy them too.
Some people consider forsythia invasive, as it is native to China and spreads quickly in favorable conditions. While it can spread quickly, it doesn’t propagate by seeds — just roots and shoots.
Named after a Scottish botanist, the plant became popular in the United States in the early 1900s. There are several varieties, and of course hybrids, including dwarf and weeping forsythia.
Gardeners enjoy it not only for its early and cheerful blooms, but also its cold hardiness, toleration of hot summers and deer resistance.
I learned only recently that the ornamental forsythia flowers have an additional virtue: They are edible.
Forsythia is one of the fundamental 50 herbs used in traditional Chinese medicine, according to the Farmers Almanac.
On other online sources, I learned that forsythia fruit, called Lian Qiao, is used for its herbal benefits to help treat fever, sore throat and similar ailments by Chinese herbal practitioners.
Only limited studies of forsythia medicinal properties have been reported. One study found it inhibited growth of esophageal cancer in mice. Other in vitro studies suggest it may be antiviral and antibacterial. I also read that it can slow blood clotting, and warnings not to take it for weeks leading up to surgery.
I found other mentions that it is rarely given on its own by herbal practitioners and is often combined with honeysuckle.
Please note, I do not recommend self prescribing or rushing to get some of the forsythia products available online.
I firmly believe herbs are powerful — what is strong enough to help is strong enough to hurt (many pharmaceuticals are derived from or based on plants, and herbs have been used as medicines throughout human history). As such, they should be used with care and reliable knowledge and experience. Consult a professional herbalist and research thoroughly before use.
The flowers are apparently edible, although sometimes bitter. I read about making tea, syrup and jelly recipes, as well as adding them to spring salads. I might try some of these.
Very young leaves are edible too, although I’d skip them because as they grow they build up a toxin and should not be eaten.
Since I haven’t eaten any parts of the forsythia plants myself, I can’t recommend its flavor or best uses, but I can recommend bringing a few branches inside and arranging them in a vase. They will brighten any space.
