The magnolia tree is not to be missed in spring. Even before the leaves appear, it bursts into a sea of large, tulip-like flowers in white, pink or purple. Beautiful to look at and - surprisingly - edible too. You can make delicious syrup from the petals, but you can also make vinegar from them. A floral seasoning for in your salad or over grilled vegetables. Wild mushroom expert Katja Wezel of wilderlust.nl shows how to make your own magnolia vinegar, simply with what you find on the tree outside.
So yes, magnolias are edible
Before we get started with the recipe, a word about the magnolia itself. Because what kind of tree is it anyway, and when can you pick the flowers? Magnolias are real spring stars. Most varieties bloom between the end of March and (at the latest) May, even before the leaves appear. And sometimes, if you are lucky, a second flowering follows in September. In Dutch gardens, you mainly see the beaver tree (Magnolia × soulangeana) and the star magnolia (Magnolia stellata). Both are edible! The petals have a subtle, fresh flavour - a little citrusy, sometimes even with a hint of ginger. You can eat them raw or use them in syrup, tea or, as here, in vinegar. Packed with antioxidants and essential oils, they have been used in herbal medicine for centuries. But honestly: we pick them mostly because they are SO delicious.
Making magnolia vinegar
Kitchenware
- (small) weckpot
Ingredients
- apple or rice vinegar
- fresh magnolia petals
Instructions
- Sterilise your jar: rinse the jar and lid well with hot water and then put them in a 120°C oven for 10 minutes, or boil them in a pan of water for 5 minutes. Then drain them upside down on a clean tea towel.
- Pick fresh magnolia petals. Choose flowers that are fully open just before they fall out.
- Tear the petals into pieces and fill your pot with them.
- Pour apple or rice vinegar over the petals until they are completely submerged.
- Leave to infuse for 24 hours at room temperature. You can also leave it a day longer for a more intense flavour.
- Strain out the petals. Don't throw them away: you can still use them in a salad.
- Pour the magnolia vinegar into a clean bottle and store in a cool, dark place.
- Tip: Are you using a pot with a metal screw-on lid? Then place a layer of brown, unbleached baking paper between the metal lid and the pot to prevent rusting.
- Note: only pick from magnolias that have not been sprayed and are not directly next to a busy road.
Neat game picking
Picking Magnolia flowers is a treat, but remember: wild picking is tolerated in the Netherlands. That means you have to treat nature with respect. Pick only for your own use, never take more than you need and always leave enough flowers on the tree - for the tree itself, for insects and for other passers-by who also want to enjoy themselves. And watch your step: some nature reserves have extra rules. In doubt? Here is a handy overview of the game picking rules.
Would you also like to go on the road with Katja? Check out her website Wilderlust with all the information about its wild-picking walks and courses.
More wild-picking inspiration
- Also see dit recipe for elderflower syrup.
- Or how about Dandelion syrup.
- Another tasty game-picking recipe is Dutch pesto of wild garlic and ground elder!
Photo credits: magnolia: Lena Khrupina (Pexels), mangnolia vinegar: thegreenlist.nl.
