Cherry blossom season always seems to coincide with wet weather here. No sooner do the blooms arrive, when a big storm comes by to bring them down.
These fragile blossoms were a little more tenacious this year, and ephemeral showers of petals greeted us each time we stepped outside.
Learning more about foraging within our own garden has led to the discovery that cherry leaves and blossoms are edible — the possibilities include salted cherry blossoms, cherry blossom tea, pickled leaves, and sakura petal jelly (here and here).
Diary of a Tomato 
Just lovely…. I’ve had the same impression of my various viburnums, that their blooms coincide with stretches of rainy weather. But then, everything seems to change so quickly in the spring. There are times when I just want to pause it all and enjoy it for longer. Alas, that’s not an option. I hope you’re trying some cherry blossom tea—that sounds so delicate and sweet.
Eleanor
I love the photos!
Your photos of the fallen blossom are stunning-truly beautiful!
If you don’t know it yet, check out Shakespeare – Sonnet 18 – the line about the ‘darling buds of May’
“Shall I compare thee to a summer’s day?
Thou art more lovely and more temperate;
Rough winds do shake the darling buds of May,
And summer’s lease hath all too short a date;
Sometime too hot the eye of heaven shines,
And often is his gold complexion dimm’d;
And every fair from fair sometime declines,
By chance or nature’s changing course untrimm’d;
But thy eternal summer shall not fade,
Nor lose possession of that fair thou ow’st;
Nor shall Death brag thou wander’st in his shade,
When in eternal lines to time thou grow’st:
So long as men can breathe or eyes can see,
So long lives this, and this gives life to thee.”
Thank-you, poetry is always welcome here!