Last year I realized that I made so many pickles that I might as well save the juice for future pickles. These 'lion buds were the benefactor of the recycled juice. I brought it to a boil and poured it straight over the buds in a clean jar. Didn't can them, just stuck it in the fridge. They've been great for tanging up salads.
The right bottle is a bunch of chopped blossoms that I let steep in apple cider vinegar.
This is also true. Try sauteeing the greens with garlic, onions, and sausage.
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