Japanese Cherry Leaves
Estimated Inventory, lb : 0
Description/Taste
Japanese Cherry leaves are generally medium to large in size, averaging 5 to 10 centimeters in length and 3 to 6 centimeters in diameter, and have an obovate, oblong, to acuminate shape. The leaves typically taper to an elongated point on the non-stem end and are known for their serrated edges, often labeled as double-toothed margins. Japanese Cherry leaves range in color from pale to bright green, and the leaves are soft, pliable, smooth, and hairless. The surface bears a slightly creased, crinkled consistency due to prominent veining. The leaves also bear a light, crisp, and slightly chewy consistency, as they are traditionally consumed salted and pickled. Japanese Cherry leaves are favored for their fragrance, reminiscent of floral vanilla, and have a subtle green and salty taste when served pickled. Research should be conducted before eating any cherry leaves in the wild, as not all species under the general name are edible. Most commercial retailers will distinguish between edible and non-edible species, but care must still be taken to be educated before eating.
Seasons/Availability
Japanese Cherry leaves are available from late winter through spring, with a peak season from early April through May. Depending on the climate, each region will have varying times when the new leaves appear.
Current Facts
Japanese Cherry leaves, botanically a part of the Prunus genus, are a broad category of greens belonging to the Rosaceae family. Worldwide, there are between 2,000 and 3,000 varieties of flowering cherry trees, and approximately 100 species are planted throughout Japan. Flowering cherry trees are revered for their ornamental qualities, and trees are popularly planted in home gardens, landscapes, and public parks and gardens. There are several varieties of cherry blossom trees cultivated ornamentally throughout Japan, but for the purposes of this article, only varieties with edible leaves are being discussed. The most well-known species for its edible leaves, Prunus speciosa, is known as the Oshima cherry tree in Japan. Oshima cherry trees are deciduous, reaching 4 to 12 meters in height, and are favored for culinary uses for their large size, hairless surface, and fragrant nature. Japanese Cherry leaves are only available for a short season each year, and this period in the spring is referred to as Hazakura in Japan. Hazakura describes the time when Japanese cherry trees have lost their blossoms and are covered in young leaves. The young leaves are harvested and used for their distinct aroma. Japanese Cherry leaves are salted and stored for an extended period, creating preserved leaves with a salty taste and fragrant scent. Salting is believed to draw out the leaf’s floral, vanilla-like aroma. These pickled leaves are utilized in a wide array of sweet and savory preparations and are considered a delicacy across Japan. They are also utilized for their shape to wrap foods and used as a decorative element in culinary dishes.
Nutritional Value
Japanese Cherry leaves have not been studied for their nutritional properties. The main element of the leaves is coumarin, a chemical compound naturally found in some species. Coumarin is a colorless phenolic substance said to emit a scent reminiscent of vanilla, and this aroma is often incorporated into perfumes. Japanese Cherry leaves are known for their vanilla-forward aroma, and this scent is used in aromatherapy in Japan to boost and promote energy. Salted Japanese Cherry leaves are also believed to help with swelling and act as an anti-bacterial. In natural remedies, Japanese Cherry leaves are dried and, combined with dried bark, are steeped in various liquids to create tinctures for sore throats, sleep, and overall health.
Applications
Japanese Cherry leaves are utilized for their fragrance and are traditionally preserved using salted preparations. Salted cherry leaves are known as Sakura No Ha Shiozuke in Japan and are created by bundling the leaves and storing them in a salt-filled container for over six months. Once ready for consumption, salted Japanese Cherry leaves can be used in sweet or savory preparations. The most popular use for the greens is as a wrapping for Sakura mochi. This specialty treat is comprised of a sweet bean paste enveloped in a mochi cake and wrapped with a salted cherry leaf. The saltiness of the cherry leaf complements the sweetness of the mochi and red bean, and the primary purpose of the leaf is to impart an enticing fragrance. Some consumers eat the salted leaves with the mochi, while others remove it, depending on preference. Salted Japanese Cherry leaves are also used as a base layer in sushi, such as yokan or temari, or they are used as a wrap in place of seaweed around rice. Try adding salted leaves to rice balls, or the leaves can be infused as a scent in parfaits, ice cream, cheeses, noodles, and bread. Dried Japanese Cherry leaves are steeped and used as an aromatic tea. Japanese Cherry leaves are preserved in salt and stored for extended periods. Salted leaves will keep for 6 to 12 months, depending on preparation and storage methods.
Ethnic/Cultural Info
Japanese Cherry leaves are a symbol of early summer in haiku. The history of haiku dates back to the 13th century and is an ancient type of Japanese poem typically arranged in three lines with a 5, 7, and 5 syllable structure. The poetic style increased in popularity in the 17th century and was eventually given its haiku name in the 19th century. Mr. Masaoka Shiki, a Japanese poet, is credited with naming the poetic style haiku, and he incorporated Hazakura, a term for the arrival of the young cherry leaves in the early summer, in over twenty-three haiku. Haiku is centered around nature, and Hazakura is a customary symbol for changing seasons. Beyond haiku, Japanese Cherry leaves are famously served in Sakura mochi during Hina Matsuri, a holiday in Japan translating to “Doll’s Day” or “Girl’s Day.” Hina Matsuri is an annual celebration where families pray for the happiness and health of girls. Sakura mochi is a festive dish served during the holiday, especially on Izu Oshima Island. Each year, in preparation for the celebration, Japanese Cherry leaves are gathered into bundles of fifty leaves and are arranged in a circular pattern in large containers with salt. The traditional container, known as the shito barrel, can hold over 300 bunches of cherry leaves. Most of the salted cherry leaves incorporated into Sakura mochi throughout Japan are made in Izu Oshima Island.
Geography/History
Wild species of Cherry blossoms have been present in Japan since ancient times and several types occur in various forests throughout the country. These trees have traditionally been revered for their ornamental qualities and have become deeply intertwined with the culture and seasonality in Japan. During the Heian Period, 794 to 1185 CE, Cherry blossom trees were selected for cultivation to create improved varieties, and the trees were planted along riverbanks to prevent erosion, sown in home gardens and public spaces, or planted in temples. The Oshima cherry tree is the most well-known species of edible cherry leaves, and it is native to Izu Oshima Island, specifically the Izu Peninsula. Oshima cherry trees are favored for their ability to grow in harsh climates, and they were historically planted for their use as ornaments and a source of firewood. In the 1950s, Oshima cherry trees were later utilized for their young leaves as a salted addition to Japanese sweets. Today, edible Japanese Cherry leaves are cultivated in Japan and are seasonally harvested in the spring. When in season, cherry leaves are preserved and sold through online retailers, distributors, and specialty grocers. They are also being grown on a small scale in China.
