Did you know that magnolia flowers are edible? It is the petals that you eat, and the younger petals – when flowers are still buds or just opening out – that are the most palatable. Different species have different flavours, with the most commonly enjoyed one seeming to be the standard purple and pink tinted saucer magnolia (Magnolia × soulangeana).
Pickled magnolia petals have a spiced, gingery flavour, and they can be used in place of straight-up pickled ginger, or dipped in tempura batter and fried, or chopped and tossed through salads in place of a dressing.
Ingredients
10-12 young magnolia flowers or large flower buds
250ml rice wine vinegar
¼ cup white sugar
a pinch of salt
Method
Gently wash and dry the magnolia flowers.
Remove any brown papery bracts from around the buds, and any bruised petals.
If using buds, cut the stems right to the base of the flower. If using opened flowers, remove the petals from the centre of the flower.
Sterilise a large jar, then put the buds/petals into the jar. Using tongs or a flat knife can help squeeze the buds in. Rolling individual petals into a rosette will help keep them submerged.
Heat the vinegar, sugar and salt to boiling, then simmer for 5 minutes.
Pour the vinegar solution over the magnolias until covered. Seal the lid while hot and invert the jar for 1 minute (this helps heat the air inside the jar, and means you’re likely to get a better seal as it cools).
Allow to cool, then put in the fridge. They’ll be ready to eat at any time, but are better if left to cure for at least 24 hours.
They will last up to a year in the fridge.
Author
Anna Matilda
The Urban Nanna
Forest Hill