Did you know you can eat magnolia petals? Magnolia syrup is floral in tone with surprising ginger notes. It\u2019s a great way to capture the essence of these fleeting spring flowers. Magnolias, which are amongst the oldest flowering plants, are one of them. If you pick blossoms, always ask permission first if the tree isn\u2019t yours.\n

\n

Bottle of Magnolia Syrup with magnolia blossoms.\n

As we\u2019re in prime magnolia season right now, I thought I\u2019d give you a slightly different spring recipe to see March out. I do like cooking with foraged ingredients, whether that be out in the woods and fields or in the garden. It\u2019s surprising how many garden flowers are edible.\n

Can you Eat Magnolia Flowers?\n

Well, you\u2019ve probably gathered by now that indeed you can eat magnolia blossoms. Or at least the petals. The base of the flower is bitter and best removed before you down it. In fact magnolia flowers have been eaten in China for millennia. They\u2019re said to have medicinal properties, but I\u2019m no expert, so I won\u2019t say any more about that.\n

\n

Among the best edible species is the Magnolia x soulangeana, known for its delectable blossoms. Fortunately, we have one of these beauties in our garden, alongside a Magnolia grandiflora. Although the latter blooms infrequently and sparsely, I’m eagerly anticipating the chance to sample its flowers when they do appear.\n

One culinary adventure we embarked upon was pickling magnolia petals, alongside crafting magnolia syrup.\n

To our delight, the pickled petals turned out to be a delightful surprise\u2014they resemble Japanese pickled ginger and pair wonderfully with sushi.\n

However, we found that they also make a lovely accompaniment to bread and cheese, adding a unique twist to a classic combination.\n

Wondering what magnolia blossoms taste like?\n

It’s a journey of intriguing flavors that may surprise your palate. While magnolia petals don’t exude a distinct aroma, the taste experience is a delightful revelation.\n

\n

\n
• Upon first bite, you’re greeted with the unmistakable essence of ginger, despite the absence of its fragrance.\n
• This initial burst of ginger flavor gives way to a subtle floral note, adding a delicate touch to the overall taste profile.\n
• Depending on the variety, you might detect a hint of bitterness, further enriching the culinary experience.\n
• The versatility of magnolia blossoms extends beyond pickling and syrup-making. Fresh petals can elevate the flavors of salads, sandwiches, and stir-fries, offering a unique twist to everyday dishes.\n\n

  In my culinary experiments, I’ve crafted syrups from various floral sources\u2014rose, lilac, elderflower, and now magnolia. While lilac syrup failed to impress, magnolia syrup has piqued my interest enough to revisit it next year. Unlike its counterparts, rose syrup remains a perennial favorite, cherished for its versatility and usefulness in a multitude of recipes.\n

  Crafting magnolia syrup is a simple process, reminiscent of making rose syrup.\n

  By simmering magnolia petals in a sugar-water solution, you can create a sweet elixir that’s perfect for drizzling over desserts or adding to beverages.\n

  \n

  \n
  • Start with a small batch to gauge your preference, then scale up as desired. Just remember to remove the bitter central ovaries and stamens from the petals before starting\u2014the key to a flawless syrup.\n
  • Magnolia petals start to turn brown quite quickly, so you\u2019ll need to make this syrup soon after you\u2019ve picked them. Luckily, it\u2019s super easy and quite quick.\n
  • I use golden caster sugar for this recipe. But if you\u2019d prefer a lighter colour use white sugar instead. Granulated or caster are both fine.\n\n

    Bottle of Magnolia Syrup with a glass of cordial and water.\n

    You can use the magnolia syrup as a cordial. Just dilute it in cold, hot or fizzy water to taste.\n

    You can also use it in cakes, whip it up with some cream or simply pour over ice-cream or pancakes. In fact, it makes quite a nice gingery substitute.\n

    How Long Does Magnolia Syrup Last?\n

    It keeps well in the fridge for up to a year and it freezes well too.\n

    To freeze, either pour into a plastic drink bottle or for smaller quantities use an ice cube tray. As soon as the syrup is frozen, remove from the tray and place the cubes in a plastic bag.\n","protected":false},"excerpt":{"rendered":"

    Did you know you can eat magnolia petals? Magnolia syrup is floral in tone with surprising ginger notes. It\u2019s a great way to capture the essence of these fleeting spring flowers. Magnolias, which are amongst the oldest flowering plants, are one of them. If you pick blossoms, always ask permission first if the tree isn\u2019t\n","protected":false},"author":1,"featured_media":75784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[404],"tags":[746],"class_list":{"0":"post-75790","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-health-and-fitness","8":"tag-hometips-lifehacks-health"},"jetpack_featured_media_url":"https:\/\/lorevista.com\/wp-content\/uploads\/2024\/05\/437067301_1026381849302559_2141506087695658241_n.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/posts\/75790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/comments?post=75790"}],"version-history":[{"count":0,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/posts\/75790\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/media\/75784"}],"wp:attachment":[{"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/media?parent=75790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/categories?post=75790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lorevista.com\/wp-json\/wp\/v2\/tags?post=75790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}