For a plant as renowned and beloved in China as the plum blossom (meihua 梅花), there is conspicuously little written in English about eating it. However, without understanding the historical affection for consuming plum blossoms, our comprehension of it as a cultural icon misses an important dimension. This article explores the intriguing discourse surrounding plum blossom consumption in three sections. The first section introduces the key concept of qing 清 (“purity”) and its relation to the “poet’s spleen” (shiren pi 詩人脾), which provides a theoretical framework for a relationship between eating it and writing poetry. The second section examines Song-dynasty poems on this eating practice, particularly those by Yang Wanli 楊萬里 (1127–1206) and the Rivers and Lakes poets (jianghu shiren 江湖詩人). Their poetry was closely tied to new developments in the notion of qi 氣 and “poetic spleen” (shipi 詩脾). The third section turns to culinary recipes, primarily from the Rivers and Lakes poet Lin Hong 林洪 (fl. 1224–1263), who promotes qing aesthetics in plum blossom dishes. I argue that the discovery of culinary value in a flower long regarded as more symbolic than edible marks a significant development in Song-dynasty (960–1279) literati culture, aesthetics, intellectual history, and medicine.