Sophora japonica is a perennial flower, with racemes, butterfly-shaped corollas, blooming in clusters and overlapping hanging. Small flowers shrink and curl, and petals are scattered. Complete calyx bell-shaped, yellow-green, apex 5-lobed; Petals are mostly yellow or yellowish white, but there are also other colors such as purple. Usually 1 petals are large, nearly round, slightly concave at the apex, and the other four petals are rectangular.
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Sophora japonica can be eaten. It is often planted near houses and roadsides, and is widely cultivated in China, mainly distributed in the north, mainly in the Loess Plateau and the North China Plain. It usually blooms in April and May every year, and the flowering period is about 10- 15 days. Sophora japonica has good ornamental value. As soon as the flowering period arrives, clusters of white Sophora japonica flowers are covered with branches, and the air is filled with a faint and elegant fragrance, which is refreshing.
Sophora japonica is sweet and fragrant, rich in vitamins and minerals, and has the functions of clearing away heat and toxic materials, cooling blood and moistening lung, lowering blood pressure and preventing stroke. After picking it, it can be made into soup, mixed vegetables, braised rice, Sophora japonica cake and wrapped in jiaozi. The most common thing in daily life is steaming Sophora japonica.