Elm samaras

Ulmus pumila

vegetable

Green winged seeds, tender and slightly sweet, steamed with flour in spring.

Origin

Northern China and Europe

Where to find it

On the elms of the streets and courtyards of Beijing and northern China; they are picked from the low branches.

Season (United States)

March to April

Preparation

The samaras are stripped from the branches, washed and drained; they are eaten raw, or mixed with flour and steamed for ten minutes.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Round and flat like coins: “yuqian” means “elm money”, a sign of wealth.