by Alexandria Dickerson

Magnolias are one of spring’s edible flowers. There are many different varieties, from the different shades of pinks we see in the spring to the large white variety that is an iconic symbol of southern hospitality. Among magnolias, all varieties are edible and most often enjoyed pickled!

Magnolia flowers and bark have a long-standing history with herbal medicine. They contain properties that support the endocrine system and the balancing of the body's hormones. A supported endocrine system helps us cope with everyday stress and in navigating difficult times of heartache.

You can best identify magnolias by their large aromatic flowers. The petals are thick in texture and squeak when you rub them together. The flowers bud into a tight cone and slowly open to a cup shape (or a tulip shape). At the bottom of the bloom “cup” is where the seed forms and it often resembles a tiny pineapple. Some varieties open into big bowl-like shapes and some open completely to look like stars or a firework display. The taste of the different varieties is just as varied as their appearance.

**When foraging edible flowers it is always important to double-check the identity of what you have foraged with references and field guides.

Magnolia flowers can be eaten raw or pickled! They bring a big flavor punch to the table so a little goes a long way. The texture and flavor are reminiscent of young ginger. It is spicy, peppery, and floral. When pickled it goes along with anything you would pair ginger with such as a variety of Asian dishes, creamy cheeses, sushi, miso soup, ramen, and inside spring rolls. Fresh petals can also be added to salads and dried for tea or sprinkled on top of foods for a flavor boost.

Let’s pickle it!

Supplies:

Clean and sterile mason jar and lid
Knife and cutting board
Small pot

Ingredients:

2 cups of vinegar (rice wine vinegar, apple cider vinegar, and white vinegar are most commonly used)
1/2 cup of sugar
Generous pinch of salt
15-20 Magnolia flowers

Step 1: Collect clean and fresh-looking magnolia flowers. They should be firm and full of color. The petals do discolor easily from the trauma of picking and cutting them. This is still okay to eat.

Step 2: Separate the petals from the pineapple-shaped carpels and stamens (reproductive parts of the flower). These are also edible and can be pickled along with the petals or sprinkled on top of salads and other fresh dishes for a peppery crunch.

Step 3: Stack a handful of petals together and slice them into smaller pieces. Pack them into the clean and sterile mason jar.

Step 4: Prepare pickling liquid by adding vinegar, sugar, and salt into a small pot. Heat until the sugar is incorporated. This step is one that can be experimented with by using different types of vinegar and adding complementary spices.

Step 5: Pour the pickling liquid into the mason jar that is filled with the prepared magnolia petals. Stir the ingredients together and use a utensil to release any trapped air bubbles in the jar. Seal with a lid, label the jar with the ingredients and the date, and refrigerate. Enjoy the quick pickled magnolia petals for up to a few weeks stored in the refrigerator.

The end result is a sweet and sour gingery pickled magnolia to enjoy! As you use up the magnolia, it will leave the vibrant pink-toned vinegar behind. Save this and use it when you need an acidic element in the kitchen.

Author bio:

Pickled Magnolia