This is how I use pickled magnolia petals - as ginger on homemade sushi! I also love it enough to enjoy wrapping a fresh blossom around each piece to eat it too.
The miso soup features wild garlic, another wonderful spring time edible.
Final magnolia post!! This udon noodle soup had a broth made with wild garlic and the last of last year's dried porcinis, and some fresh magnolia blossoms to add a sweet gingery kick. It was delicious!