Jonjoli (bladdernut)

Staphylea colchica

flower · fermented

Flower buds of a bladdernut, fermented or pickled then served with oil and onions, on every Georgian table.

Origin

Georgia

Season (United States)

April to May

Preparation

It is drained of its brine and eaten as it is, cold, as a side; it is not cooked.

Did you know?

At the Tbilisi bazaar, jars of jonjoli are sold next to tkemali and stuffed eggplants.