When i first found pickled magnolia flowers i think i was looking for using magnolia in place of bay (which my father was doing). And, yes, you can do that, but also the flowers. I tried pickling them ... last year? Year before? And i sugar syruped them as well. Meh. I'm not sure the ginger cardamom notes come through enough to make it worth the bother. The pink looks pretty! Definitely instagram/tiktok attention getting! But it's not a meal, it's a garnish.
You've mentioned the Tradescantia virginiana has not been prolific for you. Perhaps this is a climate difference? It grows lush and easily here. I've a purchased selection that is Tradescantia ohiensis -- it's much less tall and fleshy but still abundant. Maybe you've not had T virginiana but T ohiensis?
no subject
https://www.theguardian.com/food/2022/aug/21/pickled-magnolias-springs-first-flowers-are-edible-with-a-potent-spicy-kick
The sochan (cutleaf coneflower) is definitely meal worthy. https://foragerchef.com/sochan/
You've mentioned the Tradescantia virginiana has not been prolific for you. Perhaps this is a climate difference? It grows lush and easily here. I've a purchased selection that is Tradescantia ohiensis -- it's much less tall and fleshy but still abundant. Maybe you've not had T virginiana but T ohiensis?