Mahua

Madhuca longifolia

flower

Fleshy, very sweet corollas that drop to the ground at night, eaten fresh, dried like raisins or fermented into liquor.

Origin

Central India

Season (United States)

March to April

Preparation

The fresh flowers are gathered in the morning, washed and eaten raw or cooked; dried, they are cooked with grains or pounded into a sweet paste.

Did you know?

For Adivasi peoples, the tree is so precious that it is never felled.