I like, no… LOVE, spring buds boiled, steamed, or sautéed for 2-4 minutes, served hot with a little pat of butter and a sprinkle of sea salt.  I’ll be freezing a couple dozen bunches of these little darlings so that I can continue to enjoy them once spring bud season is past.



Roasted spring buds

Toss purple broccoli, kale and other spring buds with olive oil and salt.   Adding a few garlic cloves split in half is good too but optional.
Spread on a baking sheet, bake at 400 or 450 until the leaves and buds are crispy and the stems are soft but slightly crunchy. It takes 15 to 25 min. depending on the size of the stem. Delicious!

Submitted by Linnea of Nootka Rose Farm


Freezing spring buds

1. Par-boil for 2 minutes

2. Plunge into ice cold water to stop the cooking process and set the bright green color

3. Drain and pat dry

4. Freeze in meal-size portions


Using frozen spring buds

1. Slip frozen buds into rapidly boiling water

2. Wait for water to come back to boil

3. Then cook for 2 minutes

4. Drain and serve

Submitted by Anna, spring bud lover