This is Styphnolobium japonicum, also known as Japanese Pagoda tree, and Chinese Scholar tree. Most people still call this tree by its synonym Sophora japonica. Young leaves and flowers can be cooked and eaten as vegetables or they can be dried and used to make tea. You can also produce an edible starch from the seeds from this plant. The flowers and seedpods can be used to make a yellow dye. The beautiful white, cream, and tan flowers smell wonderful. Growing in the full sun this tree blossoms from the middle of the Summer until early Fall. USDA Hardiness Zones 4 to 9.