Weeping Higan Cherry

The weeping Higan cherry is native to Japan, where it is called beni-shidare zakura (pink weeping cherry). The weeping Higan cherry is one of more than a dozen species of cherry blossom trees. These species of the genus Prunus are valued for the beauty of their flowers and do not produce fruit that is edible by humans. The weeping Higan cherry and other cherry blossom trees are culturally significant as symbols of spring both in Japan and in others regions where they have been introduced. In Japan, the springtime custom of hanami involves picnicking beneath cherry blossom trees in March and April in order to enjoy the flowers. This practice has been adapted by U.S. cities that host cherry blossom festivals. The National Cherry Blossom Festival in Washington, D.C. commemorates the city receiving a gift of cherry trees from the city of Tokyo in 1912. The festival events run throughout the month of April and include a large street festival. In New Haven, the Wooster Square Cherry Blossom Festival, now in its 43rd year, celebrates the 72 cherry blossom trees that were planted in the neighborhood in 1973.

The shape and flowers of the weeping Higan cherry have made it highly prized for its aesthetic value. Miharu Takizakura, a 1,000 year-old weeping Higan cherry in Fukushima Prefecture, is considered one of the three great cherry trees in Japan and was designated a national treasure in 1922. The tree flowers in mid to late April and is a tourist destination, attracting 300,000 visitors every year. One of the features of cherry blossoms that contribute to their symbolic significance is that they are only in full bloom for a short period of time (between a few days to two weeks, depending on weather conditions). The fleeting nature of the flowers embodies the concept of mono no aware, an appreciation for the impermanence of things. Cherry blossoms are a common motif in Japanese poetry and a kigo (seasonal word) that represents spring (they are often referred to simply as hana, which means flower).

In addition to their aesthetic value, cherry blossoms have practical uses. Kabazaiku is the craft of making tea boxes and other woodworks out of cherry wood. Both the flowers and leaves of cherry blossom trees are edible and have many culinary uses. Sakurayu is a herbal tea made from salt-pickled cherry blossoms in hot water, traditionally served at weddings instead of green tea. In Japanese, the expression “to make the tea cloudy” (ocha wo nigosu) means to be ambiguous. Because sakuraya is a clear drink, it symbolizes an auspicious beginning. Sakura mochi, a confection typically eaten in the spring, is a rice cake filled with red bean paste and wrapped in a cherry blossom leaf. Many other products, including lotions and candies, can be purchased that feature cherry blossom design motifs, scent, or taste.