Pickled Magnolia Blossom

Pickled Magnolia Blossom 

I love Magnolia flowers. They are symbolised in mythology as feminine strength, kindness, endurance, stability, perseverance, and dignity. All the things my Magnolia tattoo reminds me I have. For a short time in spring, my tattoo blends with Nature which is also a joy.

When magnolia trees bloom, they appear vibrant and stand strong in the early spring sunshine. Picked Fresh from the tree, the blossom has a texture similar to endive with a spicy floral flavour. When pickled, it is a little like pickled ginger. They taste good with Japanese/Asian flavours like sesame, soy, and seaweed. They are also great with pickled and fire-roasted pears or fire-roasted broccoli.

Once you have finished eating the flowers, save the pickling vinegar for salad dressings. For both petals and vinegar, a little goes a long way. The recipe below makes about a 600ml jam jar full.

• 220g magnolia flowers—don't worry about weight; fill the jar so it is tightly packed. Older leaves are okay forpickling, but younger, nicer leaves are better for eating fresh.
• 400ml rice vinegar or another light-bodied vinegar works well. White wine works well. Choose an organic one with the mother for an extra health boost. Please make sure it is gluten-free. Not all vinegars are.
• 100ml of filtered water. Use this to top up the jar if there isn't enough liquid.
• 110g light muscovado sugar, honey, and maple syrup also work well
• 2 teaspoons good pure sea salt

To Prepare

• Clean and dry flowers - carefully so you don't bruise the petals.
• Add petals to a 500ml or a couple of smaller ones (pack tightly). Your jars should be sterilised with boiling water before you pack them with petals.
• Gently heat the vinegar with the sugar and salt until the sugar and salt are dissolved, stirring as needed. Do not bring it to a boil. Gentle heat is all that's needed.
• Pour the liquor over the petals until they are submerged. Using a clean spoon, submerge the petals under the liquor several times as they inevitably rise to the top. Optional: I like to use clean, chemical-free parchment paper or a smaller mason jar with a little water to make sure the petals stay submerged.
• Cover with lid, allow to come to room temperature, then refrigerate.
• The Pickled blossoms are ready in 24 hours and will be kept in a sealed jar in the refrigerator or a cool, dark cupboard for 6 months to a year, allowing you to enjoy them all year round. Once the jar is open, use it in three weeks, so it's best to do a few small jars if they are just for you. I pickle in big jars as I feed more people on retreats or at events.

The magnolia family has been found in the fossil record long before humans. Magnolias were present even before honeybees. Every member of the Magnoliaceae family bears a prehistoric form of blossom that distinguishes them from the rest of the flowering plants on our planet.

It is believed in Chinese medicine that the flowers shout against the end of a winter landscape, so they can be found easily by forages looking for scarce nutrients and medicines. It is primarily the bark that is considered the most powerful part of the tree, but I wouldn't recommend trying it. Traditionally, It was also recommended for relieving menstrual cramps, bloating, nausea, and indigestion. In some cases, magnolia was a suggested remedy for coughs and asthma.

All I know is that it tastes lovely on top of our Buddha bowls at retreats. Give it a try, and let me know what you think!

Thank you for reading the Jolly Journal - I  appreciate your interest and hope it's of value to you. I am dyslexic, and for years, this stopped me writing because of the fear and shame of getting it wrong.  I am embracing my fear, so I appreciate your understanding if you see a mistake I have missed. Thank you! - Polly x

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