In the kitchen with little time, little money and little people
Magnolia flowers…. we’ve been eating a lot of them lately, between Magnolia Flower Pickle and Chocolate Dipped Magnolia Flowers and this amazing Magnolia Flower Drizzle. We’re two weeks into official spring and we’ve already finished off two of these beauties!
I’m on a bit of a Magnolia Flower binge at the moment – it’s understandable, they’re only buds for a short time and our weather is so changeable right now, you’ve got to ‘gather your rosebuds magnolias while you may’! Today’s foodie choice is magnolia flower pickle, which means we can enjoy them well into the year.
There are many different types of magnolia trees, and while all magnolias are considered edible, not all of them have been tested, so people can be a bit weary of trying newer species. The most common edible magnolias are Magnolia coco, grandiflora, enudata, mhypoleuca, kobus, liliflora, mexicana, pterocarpa, and oulangeana. Continue reading “Magnolia Flower Pickle”
In our part of the world, Magnolia flowers are among the first signs of spring. Tightly wrapped in their ‘blankets’ – the sepal – they’re just waiting for the warmer weather to open up and show their cheery faces to the sun.
There are many different types of magnolia trees, and while all magnolias are considered edible, not all of them have been tested, so people can be a bit weary of trying newer species. Some sources say you can’t eat them raw, others say you can… I’ll leave it up to you to make up your mind! Continue reading “Chocolate-Dipped Magnolia Flowers”