Blossom

Colloquially, flowers of orange are referred to as such as well. Peach blossoms (including nectarine), most cherry blossoms, and some almond blossoms are usually pink. Plum blossoms, apple blossoms, orange blossoms, some cherry blossoms, and most almond blossoms are white in colour.

Blossoms provide pollen to pollinators such as bees, and initiate cross-pollination necessary for the trees to reproduce by producing fruit.

Herbal use

The ancient Phoenicians used almond blossoms with honey and urine as a tonic, and sprinkled them into stews and gruels to give muscular strength. Crushed petals were also used as a poultice on skin spots and mixed with banana oil, for dry skin and sunburn.

In herbalism the crab apple was used as treatment for boils, abscesses, splinters, wounds, coughs, colds and a host of other ailments ranging from acne to kidney ailments. Many dishes made with apples and apple blossom are of medieval origin. In the spring, monks and physicians would gather the blossoms and preserve them in vinegar for drawing poultices and for bee stings and other insect bites.

Descending from China and south east Asia, the earliest orange species moved westwards via the trade routes.

In 17th century Italy peach blossoms were made into a poultice for bruises, rashes, eczema, grazes and stings.

In ancient Greek medicine plum blossoms were used to treat bleeding gums, mouth ulcers and tighten loose teeth. Plum blossoms mixed with sage leaves and flowers were used in plum wine or plum brandy as a mouthwash to sooth sore throats and mouth ailments and sweeten bad breath.