What is the name of the Elm fruit? Samara or popularly Olmella.

The immature Elm fruits are edible. In spring, on the Elm branches, devoid of leaves, they are found grouped in small bunches of a beautiful light and bright green. Below a photo.



In the kitchen, they can be considered a great tender snack, slightly crunchy, with a sweet, delicate, and peculiar taste. For my daughter, they have a hint of cucumber, some say they taste like hazelnut or walnut kernel. What aroma do they remind you of? Write me in the comments what you think, I would be pleased.

They can be used to prepare a simple salad or add to a large salad. They are nice for decorating dishes, and I find them pleasant even on top of ice cream or yogurt. Alternatively, they can be cooked in omelets along with other edible flowers, or sautéed and used as a sauce for risotto or pasta.

In the rural tradition, they have always been considered a spring hunger-relief or bread-saver (May bug bread, bread eater or bread saver) by children and others.
Here are the properties and contraindications of the Elm, along with historical notes.

SEASON of the Elm’s Samara: from March to April depending on the location and altitude. I recommend picking them in an uncontaminated environment, when they are still tender, of a bright green color and the central seed is not yet visible. When the Olmelle are turning yellowish and their seed is visible, they lose fragrance and taste. It’s important that the tree’s leaves have not yet grown.