Jonjoli (Colchis bladdernut)
Staphylea colchica
Drooping white spring flowers; the unopened buds are pickled as jonjoli, a classic Georgian table relish.
Hardiness: zones 6 to 9
Light: part shade
Size: about 10 ft tall, 8 ft wide
Harvest: April to May
From: Georgia
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, pollinators.
Native to: Caucasus. Hardy in zones 6 to 9.
The story
Jonjoli is a taste of the Georgian spring. The flower clusters of the Colchis bladdernut are gathered in bud, salted and left to ferment like sauerkraut, then dressed with onion and oil for the table.
Planting
Sun or part shade and moist, fertile soil. It is hardy and easy.
Growing
Prune after flowering if needed. It suckers gently into a thicket.
Harvest and use
Pick the flower clusters in spring while the buds are still closed. Salt and ferment them for a few weeks before eating.
What to watch for
Late frost can catch the buds. The papery seed bladders are ornamental, not food.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home