Cercis canadensis
Eastern Redbud is a deciduous understory tree, typically growing to 30 ft. (12m) tall with one or more trunks. Its rounded spreading crown can grow to 25 ft. (8 m) broad. Its smooth brown bark becomes furrowed with maturity.
Growth Rate: This tree grows at a medium rate, with height increases of 13–24″ per year.
Sun Preference: Full sun and partial shade are best for this tree, meaning it prefers a minimum of four hours of direct, unfiltered sunlight each day.
Soil Preference: The eastern redbud grows in acidic, alkaline, loamy, moist, rich, sandy, well-drained and clay soils.
Flower and Fruit: Clusters of magenta-hued flowers are produced from March to May before leaves appear. Flowers are butterfly-like and measure 3.5-5 inches (9-12cm) across. Flattened pea-like pods are 2-4 inches (5-10cm) long. Each pod contains 6-12 dark seeds and matures from greenish-red to brown in the summer.
Leaf: Leaves are simple, alternate, and broadly heart shaped, measuring 2-6 inches (5-15cm) long and wide.
USDA Hardiness Zone is 4-9.
Wildlife Value: The early blossoms draw in nectar-seeking insects, including several species of early-season butterflies. Northern bobwhite and a few songbirds, such as chickadees, will eat the seeds. It can be used for nesting sites and nesting materials, and it also provides shelter for birds and mammals.
Besides from the flower buds on the branches, Redbud tree produces flowers directly from the trunk. This phenomenon is known as cauliflory.
Redbud tree is often targeted by spiders, mites, and tree hoppers. It is also prone to fungal infections that induce cankers, leaf spots and verticillium wilt. Neem oil can be used to treat these issues.
Ethnobotanical Information (Ethnobotany is the scientific study of the traditional knowledge and customs of a people concerning plants and their medical, religious, and other uses.)
Food or Forage Uses
EDIBLE PARTS: flower buds, flowers, young seed pods
HOW TO HARVEST AND EAT: Flower buds, harvested in early spring, can be pickled like capers. Mature flowers are rich in vitamin C, with a sweet-citrusy flavor. They are fantastic in salads, fritters, and pancakes. Young, tender seed pods can be eaten raw or sauteed like snow peas.
Recipes
PICKLED REDBUD:
Ingredients:
1 cup flower buds,
½ cup white wine vinegar,
½ cup water,
½ tsp. kosher salt.
Combine vinegar, water, and salt. Fill a clean jar with buds. Cover with brine until filled. Screw on the cap and let sit for 3 days in a cool dark place.
Medical Uses
Bark tea has been used to treat whooping cough.
Other Uses
Hard wood of Redbud tree is used in the production of veneers. Root of redbud tree contains substances that are used for the production of red dyes.