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J blue

Redbud flower and ramp pickle (adapted after “amazu shoga” Sakai, p.87) with southern magnolia flower, American spikenard and rat’s tail radish.

Allium tricoccum, Aralia racemosa, Cercis canadensis, Magnolia grandiflora, Raphanus sativus var caudatus (nonnative)

See AltText for tasting notes.

A black background and a black speckled plate. On the plate are three white magnolia petals of different sizes. They have a pink puddle of pickled redbud flowers sitting in the natural curve of the petals. Between the petals are long thin rat tail radish pods that are dark pink and green and a cut stem of 3 leaves of a spikenard plant. Pickle was fine. It didn’t taste as sweet probably bc of the ramp. Very piquant but nice. Has more possibilities. Magnolia flower raw tastes like pine-sol then like rose then like ginger. It’s very pungent but doesn’t leave a lingering aftertaste. Definitely not for eating raw. Will try a blanching, steaming and pickling recipe if I can find more flowers that are low enough to reach. Spikenard leaf was like a faint mint with some anise and lettuce. It was ok. Better as a mixed green then a bunch by itself. The stalks were too fibrous to steam/boil even though they were very thin. Rats tail radish tastes like a tame radish, kinda nice. Like if a sugar snap was daikon flavored.
#gardening#GrowYourOwn#organic
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J blue

@Trenton_Hoshiko 🥰 thanks! I have an idea in my head of what I want it to look like and then when I actually put the veg together, it doesn’t work. A bunch of fruits and veg got left off the plate on this one.

Trenton Hoshiko | Filmmaker

@jblue I'd just call that editing haha. It got you a gorgeous and delicious looking final result!! Thanks for sharing

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