Rhododendron
These days, I see burans everywhere—turned into jams, sherbets, syrups, and even elaborate cocktails. Everyone suddenly seems fascinated by how flavourful it is. But this flower has always been here, enjoyed by local communities for generations. We drink its nectar straight from the bloom or sprinkle it with salt and chilli powder and eat it as is. I suspect it will not be long before attention shifts to the next so-called ‘hidden gem.
— Pankaj, Uttarakhand
What is it?
Rhododendron is an evergreen shrub or small tree native to the Himalayan region. It is well known for its large, bell-shaped flowers that grow in dense clusters and are most commonly bright red, although they may also appear in other colours, such as pink, white, and yellow. The name ‘Rhododendron’ is derived from the Greek words ‘rhodon’ (rose) and ‘dendron’ (tree), meaning ‘rose tree’. In many hilly areas, the flowers have a sweet–sour flavour and are traditionally used to make squashes, jams, juices, and locally brewed wine. One of the distinctive features of Himalayan rhododendrons is that their colour changes with the altitude. At elevations between 6,000 and 9,000 feet, vibrant red flowers are most common, while between 8,500 and 10,000 feet, pink and violet varieties are more frequently found. Above 10,000 feet, rhododendrons usually appear white, often with faint pink or violet tinges. The reasons for this phenomenon are still being studied, but it is thought to be linked to environmental adaptations related to light intensity, climate, and interactions with pollinators.
What other names does it have?
Botanical Name: Rhododendron Arboreum
Regional Names: Lali Gurans (Nepali), Buransh or Burans (Hindi/Garhwali), Eras (Kumaoni) Adrawal (Punjabi), Billi (Tamil), Pu (Kannada), Kattupoo varasu (Malayalam)
When is it in season?
Where is it found?
Rhododendron is found across the Himalayan ranges at altitudes between 1,200 and 3,000 metres, particularly in North-East India and Uttarakhand, with some species also occurring in the Western Ghats. It grows best in acidic, well-drained loamy or sandy soils within moist, semi-shaded upland forests and requires protection from strong afternoon sunlight. The flowers are mainly foraged from wild forests during the blooming season, with fallen blooms collected sustainably. These fresh flowers are later processed into products such as juices and wines, which are sold in local hill markets in regions including Sikkim, Uttarakhand, and Himachal Pradesh. (Source)
Within the Indian Himalayan Region (IHR), a total of 87 species, 12 subspecies, and 8 varieties of rhododendrons have been recorded. The Western Himalaya supports six species—Rhododendron anthopogon, R. arboreum, R. barbatum, R. campanulatum, R. lepidotum, and R. nivale—while the Eastern Himalaya is home to all recorded species. The highest concentration of rhododendron diversity is found in Arunachal Pradesh, which alone accounts for approximately 86 percent of the species, with 75 out of the 87 known IHR species occurring in the state. Source.
What is its history/cultural significance?
As per fossils, rhododendrons are said to be found over 60 million years ago, with origins tracing back to forests across the northern hemisphere. It is the state tree of both Sikkim and Uttarakhand, the state flower of Nagaland and Himachal Pradesh, and Nepal’s national flower. (Source)
In Sikkim, the state government has established the Barsey Rhododendron Sanctuary to protect and conserve the rhododendron species. Symbolising renewal, it is revered in rituals, offered in temples, and has featured in wine events in Sikkim. These flowers are economically vital for tourism and one of its varieties has earned a Guinness record for the world’s largest specimen. (Source)
How can you use it?
Harvest fresh scarlet flowers of Rhododendron arboreum during the spring, preferably collecting fallen ones from the ground or from backyard trees. Always confirm the edible red variety and avoid toxic species such as the pink or white varieties. Gently separate the tart petals from the calyx, stamens, and nectar (which can be harmful). Rinse the petals thoroughly under running water to remove dirt or insects.
For tangy sharbat or juice, soak or press the clean petals (using hot or cold methods), strain, and mix with sugar syrup. Dry the cleaned petals in the shade or sun; once fully dried, they can be used for herbal tea by steeping in hot water. Grind fresh petals with spices for zesty chutney, boil into soup, or ferment it into wine. Petals can also be pickled, jammed, or eaten raw in moderation for their sour flavour.
What states can I find it in?
What parts of the plant are edible?
Primarily the flowers (petals and corolla).
Is it nutritious?
Rhododendron flowers are rich in antioxidants, anthocyanins, phenols, and ascorbic acid, as per research.
How do you store it?
Store fresh flowers in cool temperatures (4-8°C) for 2–3 days. For further use, sun-dry petals in thin layers (away from direct heat) and seal them in airtight jars. Store the jars in a dark, dry place, which will ensure the petals last for over 6 to 12 months. Avoid plastic bags to prevent moisture buildup. Use within season to make the most of the flavour.
Stories:
Rhododendron: Community and Conservation by Priya Jadhav, Sikkim Project
The article explores Sikkim’s rhododendron heritage— or ‘Guraas’—for medicinal cures against altitude sickness. It also highlights the flower’s use in crafts, teas, wines, and eco-festivals, making it an important aspect of cultural identity and sustainable livelihoods at Barsey Rhododendron Sanctuary.
Recipes:
Pahadi Burash Chutney by Isha, Hive Blogs
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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