In spring, the black locust (Robinia pseudoacacia) produces a highly original and fragrant flowering display, gracefully drooping in white clusters accented with fluorescent lime-green. Considered among the best edible flowers, they emit scents of orange blossom and jasmine. These flowers can be used to make sweet floral fritters, offering a delightful introduction to edible flowers.

The surprising and decorative pods of the black locust are painted with red hues and conceal a sweet, edible pulp. They emerge from fine, light foliage that turns yellow before giving way to the brown, dry pods, which remain suspended even after the tree sheds its leaves. It’s wise to collect them before they lead to a problematic reseeding, alongside root suckering that will inevitably need to be controlled, unless used to combat erosion, which the black locust can do, even in poor soils. Its roots, in symbiosis with microorganisms, are capable of fixing nitrogen.

Adapted to urban conditions, it tolerates pollution and soil compaction.