“Discover the Exquisite Taste of Spring with Cedrela Sinensis”

Cedrela Sinensis, also known as the Tree of Heaven, offers tender, flavorful young leaves perfect for pickles, stir-fries, or salads. Learn how to identify, cook, and store this springtime delicacy!

Hello food enthusiasts! 🌿 Today, I’d like to introduce you to Cedrela Sinensis, a delightful wild edible that’s cherished for its unique flavor and versatility. Often referred to as “the king of spring greens,” its tender young leaves are a favorite for gourmet cooking. Let’s dive into the world of Cedrela Sinensis, how to prepare it, and why it’s a must-have ingredient for springtime recipes!

1. What is Cedrela Sinensis?

Cedrela Sinensis, commonly found in southern Korea, is a deciduous broad-leaved tree that grows up to 10–20m tall. Its tender red-tinged young leaves are harvested in spring and prized for their subtle aroma and mild, nutty flavor.

Key Characteristics:

Leaf Shape: Pinnate with narrow, lance-shaped leaflets (8–15cm long).

Size: Full compound leaf can reach up to 60cm in length.

Growing Conditions: Prefers sunny spots near human settlements.

2. Cedrela Sinensis vs. Tree of Heaven

Cedrela Sinensis is often confused with the Tree of Heaven (Ailanthus altissima) due to their similar appearance. Here’s how to tell them apart:

Cedrela Sinensis:

Tender, reddish young leaves with a delicate, nutty aroma.

Perfect for cooking and has a mild, pleasant flavor.

Tree of Heaven:

Coarse leaves with a strong, unpleasant odor.

Inedible and used for timber or pest control.

Fun fact: In some regions, Cedrela Sinensis is mistakenly called the “Tree of Heaven,” while the real Tree of Heaven is referred to as “False Heaven Tree.” So be cautious when foraging!

3. How to Use Cedrela Sinensis in Cooking

Cedrela Sinensis can elevate any meal with its unique flavor. Here are a few ways to prepare it:

Pickled Cedrela Sinensis

Ingredients:

Young Cedrela leaves

Soy sauce, vinegar, sugar, and water

Instructions:

Blanch the leaves briefly in boiling water.

Prepare a pickling solution with soy sauce, vinegar, sugar, and water.

Submerge the leaves in the solution and refrigerate overnight.

Cedrela Tempura

Coat the leaves in a light batter and fry until crispy. Serve as an appetizer or garnish for rice dishes.

Seasoned Salad

Simply blanch the leaves and toss them with sesame oil, garlic, and a pinch of salt for a quick and healthy side dish.

4. Health Benefits of Cedrela Sinensis

This springtime green isn’t just tasty—it’s packed with health benefits!

Antioxidant-Rich: Helps combat free radicals and promotes cell health.

Digestive Aid: Its natural compounds improve digestion and boost appetite.

Nutrient-Dense: Rich in vitamins and minerals, making it a great addition to any diet.

5. How to Store Cedrela Sinensis

Short-Term Storage:

Wrap fresh leaves in a damp paper towel and store them in the refrigerator. Use within 2–3 days.

Long-Term Storage:

Blanch the leaves, squeeze out excess water, and freeze in airtight containers. They’ll retain their flavor and texture for months.

6. Pro Tips for Cooking Cedrela Sinensis

Always blanch the leaves briefly to remove any bitterness.

Avoid overcooking, as the leaves can lose their delicate flavor and texture.

Pair it with bold flavors like garlic, sesame, or chili oil for a balanced dish.

Final Thoughts

Cedrela Sinensis is truly a gem of spring. Its nutty aroma, soft texture, and versatility make it a wonderful addition to any meal. Whether you pickle it, fry it, or toss it in a salad, this wild edible is sure to impress. 🌱

Have you tried cooking with Cedrela Sinensis before? Share your experiences in the comments below!