DID YOU KNOW THESE GORGEOUS BLOOMS ARE EDIBLE!?
Magnolia blooms are one of our favorite wild foods to forage in the spring. It is an annual ritual that symbolizes the awakening of the Earth and the beginning of the growing and foraging seasons in the Northern Hemisphere. We love to enjoy them right off the tree, their toothy and pungent flavor opening our sinuses and senses (after all, they are medicinal too), or stuffed with nettle pesto, lightly grilled, or pickled and preserved for meals later in the summer and autumn. (see recipes below)
The ancient magnolia appeared even before bees which is why their flowers evolved to encourage pollination by beetles. Fossilized specimens belonging to the Magnoliaceae date the tree back to 95 million years ago. They are an ancient beauty, still thriving today with over 220 flowering plant species.
The flowers are not only gorgeous, they are incredibly aromatic too! Inhaling the smell will open the lungs and sinuses, clear congestion and inflammation and even reduce anxiety. We love to nibble on the fresh new petals or brew them in teas to calm the mind and nervous system. Magnolia tea can also be helpful during cold and flu season to soothe coughs and reduce sinus pain. Enjoy the petals fresh when in season and dried for later in the year.
The petals are also extremely nourishing to the skin and contain 10 times more antioxidants than Vitamin E! They can help reduce signs of aging and keep skin moisturized. Try rubbing the fresh petals directly into your skin or infuse the dried petals into oil for a nutrient rich facial or hand treatment.
Another favorite way to incorporate this ancient medicine into our lives is by eating the flowers. They are thick and fleshy, similar to a rose petal with even more bite. Their flavor is reminiscent of ginger and cardamom, delicious in many dishes.
*If foraging, please check the list at the bottom of the page for known edible varieties and remember to only take one petal from each flower or a few whole blossoms from each branch and tree.
Here are a few recipes for you to try:
Pickled Magnolia Blossoms
1 pound magnolia petals, washed and dried if needed
1 1/2 - 2 cups rice vinegar or raw apple cider vinegar
1 tablespoon raw organic sugar (optional)
1 teaspoon sea salt (optional)
- Gently pack magnolia petals into a quart sized glass jar
- If using sugar and/or salt, stir into the vinegar until fully dissolved. The sugar and salt can be a nice addition to balance out flavors especially if you will be using your pickled petals as a substitute for pickled ginger, but not necessary to make a delicious vinegar
- Slowly pour the vinegar over the petals all the way to the top of the jar, making sure all the flowers are fully submerged. Place a piece of parchment paper over the jar before putting on the lid, this prevents the metal from rusting or use a plastic lid
- After a few weeks your pickled magnolia petals will be ready to eat. They are great in sushi, wraps, salads and bowls. We also love to use the vinegar to make salad dressings and mix with honey for a medicinal morning shot
Stuffed Magnolia Blossoms with Pesto
A dozen large whole magnolia flowers
6 cups fresh green leaves such as basil or spinach
2/3 cup walnuts, or pine nuts, pumpkin seeds, hazelnuts, sunflower seeds
4 cloves garlic
1/3 cup finely grated Parmesan
1 tablespoon lemon juice
1/3 cup olive oil
sea salt & pepper to taste
- In a large saucepan, over medium high heat, add half the greens and 2 Tbsp of water. Stir with a wooden spoon and cook until the leaves have wilted and turned dark green, about 2 minutes. Remove cooked greens and repeat with remaining then gently squeeze to remove as much water as possible. Set aside.
- In a food processor or blender, coarsely chop nuts and/or seeds, garlic and Parmesan.
- Add cooked greens, lemon juice, salt and pepper. Process until well blended.
- With the processor running, pour in olive oil to make a paste.
- Taste and adjust seasoning as desired.
- One by one, gently open your magnolia flowers and spoon pesto into the center. Close the petals back to the center. You can eat the stuffed flowers as is, or throw them on a grill for a few minutes on each side. Get creative and add your own touch. We also like to stuff the blossoms with sauteed mushrooms in addition to the pesto.
Magnolia Honey
Gently fill a glass jar with fresh magnolia petals. Pour raw honey over the petals a little at a time. Let the honey seep into all the little crevices in between the petals, making sure there are no air bubbles left in the jar. Fill the honey almost to the top, leaving a little room for possible fermentation gasses to release. Close with a lid. Every day or so turn the jar upside down letting the honey rise to the other side and back again. After two weeks you can start using your magnolia honey. We love to stir a spoonful into our mint tea or spread it on toast, flowers and all.
List of known edible magnolia trees include but not limited to these listed below. Please do your own research before consuming!
- Magnolia coco
- Magnolia grandiflora
- Magnolia denudata
- Magnolia kobus
- Magnolia mexicana
- Magnolia pterocarpa
- Magnolia soulangeana
- Magnolia hypoleuca
Sending love to you,
Team SE