Here in Portland, Oregon towards the end of March, the blossoms are blooming and the streets are ignited with colors. The camellia, plum, cherries, and magnolia trees paint the city with flowers, all of which are edible. My favorite flower to use in recipes right now is the Magnolia × Soulangeana , or common pink and white garden variety. You can pickle the petals to replace ginger in sushi, you can candy them, infuse them, and even smoke with them! Infusing in fat is my favorite use, and ice cream is a perfect vehicle!
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