Nènèskakw (Eastern Redbud)

Nènèskakw (Lenape), or Eastern Redbud, is one of the first native trees to bloom each spring. Its romantic pink and purple flowers announce that warmer days are near!

Some Indigenous communities bring blooming Nènèskakw branches into their homes to drive winter out. Let’s do the same and celebrate Nènèskakw this Arbor Day!  

If you like sour flavors, you’ll enjoy eating Nènèskakw’s blush flowers. Indigenous people were known to snack on them, and you can do that, too. You can also add blossoms to pancakes, salads, breads, or prickle or fry them – they’re high in vitamin C. 

Nènèskakw’s seed pods can be eaten raw, boiled, or sauteed. This tree is a member of the pea family, and the pods resemble snow peas.  

Nènèskakw has also been used for medicine. The Delaware steeped Nènèskakw bark in cold water and created a drink to treat fevers and vomiting. Other tribes have boiled the bark to make a tea to treat whooping cough. 

Nènèskakw nourishes the body and soul. And in spring, its showy blossoms will one day welcome visitors into NRFF’s public garden.

Whet your appetite for Nènèskakw with the recipes below. And keep reading to learn about other plants native to the Delmarva region like Tehim (Strawberry) and Manoomin (Wild Rice).

Leda Meredith, The Forager’s Feast: Pickled Redbud

The Preserved Plate: Redbud Jelly

Side Chef: Redbud & Lemon Cornmeal Loaf

Tracks & Roots: Redbud Salad

Cupcake Project: Redbud Syrup

*Disclaimer: This post is for informational purposes only. It is not a substitute for medical advice. Consult a doctor before using this plant for a medical purpose.*