Jonjoli

Found at almost every Georgian meal, jonjoli are the fermented buds of Staphylea colchica, the Caucasian or Colchis bladdernut tree or bush. The plant grows readily in Georgia, in the wild and in gardens, and its unopened buds – resembling pale lilac clusters – are picked, salted and packed into jars. Like other fermented vegetables, delicately sour jonjoli are favourite accompaniments for stewed beans, lobio. (See photos). Acacia blossoms can be used as a substitute.