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.
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Photography by Lisa A. Frank
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Marsh marigold (Caltha palustris) wildflower photos I took yesterday 15/04/2024, Stanley, Wakefield, West Yorkshire, UK
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Morning glories twining through concrete.
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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!
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Dandelion Blossom Fritter.
(Ingredients):
20-30 Fresh Dandelion Blossoms
1 Egg
1/2 teaspoon Corn Starch
1/3 teaspoon Salt
Vegetable Oil
1. Soak the dandelions for 10-15 minutes to remove the dirt and debris. Turn them up side on a kitchen paper to dry completely.
2. Whisk egg, salt and cornstarch together.
3. Heat up oil over medium-high heat. Dip the blossoms in the egg wash; fry on both sides until golden. Serve immediately.
Hope you enjoy this simple wild edible recipe.
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