They can be used in place of pickled ginger, dipped in tempura batter and deep fried, or chopped and tossed through salads
Magnolia flowers are some of the first blossoms to open in the Australian springtime. They bloom before there are leaves on the tree, standing out along the artistically gnarled bare branches.
Originally hailing from the northern hemisphere – particularly east Asia – magnolias prefer a temperate-to-cool climate. In Australia you’ll most often find them thriving in front gardens throughout the southern states. They can be grown in pots but prefer deep, rich and slightly acidic soil. While they’re beloved for heralding the arrival of warmer weather, magnolia flowers are also edible. It’s the petals that you eat, and it’s the younger petals – when flowers are still buds or just opening out – that are the most palatable.As with most edible wild foods, the older they get, the more bitter their flavour. Different species have different flavours but it is the bog-standard purple and pink tinted saucer magnolia that is most commonly used in cookery.
The petals have a delightfully powerful clove and ginger flavour, and can be eaten fresh, cooked, pickled and even dried and used in tea. Rob Gould of the Cotswold Forager swears by a fresh magnolia petal wrapped around a. We’ve also tried them eaten fresh as part of a salad – they pair wonderfully with radicchio, goat cheese, red onion, fennel and orange.
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