Cercis canadensis texensis – Texas Redbud seeds

Description

This regional form of the eastern redbud (Cercis canadensis) is a small, deciduous tree valued for both its ornamental qualities and its lesser-known edibility. Var. texensis features glossier, more leathery leaves and a more compact, drought-tolerant growth habit than typical redbuds — making it especially well suited to warm, dry gardens.

In early spring, the bare branches are covered in small pink-magenta flowers, which are edible raw or cooked. They have a mild, slightly sweet, pea-like flavour and are excellent tossed through salads, scattered on desserts, or pickled. The young seed pods, while still green and tender, can also be eaten in moderation — either steamed or stir-fried like snow peas. Mature seeds are technically edible but usually too hard to be practical without extensive processing.

Texas redbud typically grows 3–5 metres tall with a spreading, rounded crown. It prefers full sun to part shade and well-drained soil, tolerating clay and periods of drought once established. It is cold-hardy to about –20°C and needs moderate winter chilling for good flowering. This variety is well suited to northern and eastern parts of New Zealand with warm summers and free-draining soils.

Germination and Cold Stratification:
Seeds have a hard coat and dormant embryo. Begin by scarifying (e.g. with a brief hot water soak), followed by 8–12 weeks of cold, moist stratification at 1–5°C. After chilling, sow in warm soil (20–25°C). Germination can take 2–5 weeks.

Outdoor Stratification Tip:
Seeds can be sown into trays or pots in autumn and left in a sheltered, rodent-proof spot outdoors. Natural winter chilling will break dormancy, and germination should begin in spring as temperatures warm.