Have you ever made magnolia syrup? As you know, I always try to find practical uses for the flowers in our garden – cue in my past culinary applications of lilac blossoms, dandelions, and violets 🙂 Earlier this month, I tried something new with our homegrown magnolia flowers.
Growing up, my weekday routine revolved around being dropped off and picked up from school by my dad. He used the same route every day, and I remember anxiously waiting for spring because I knew that on our way back home we would come across a resplendent harbinger of the season: a tall magnolia tree. Back then, I didn’t know that magnolia petals were edible. All I knew was that dad’s slow driving allowed for carefree dreaming and reflecting, and that we were making the best use of our days embedding our thoughts with timeless floral memories.
To honor my dad and magical springs of years past, I made a magnolia syrup, combining equal quantities of water and sugar with magnolia petals from our garden (recipe credit: Butter Witch Bakes)
The next day, I made our favorite no-churn vanilla ice cream and I added cold magnolia syrup to the mixture (recipe inspiration: Flora & Fungi) I used Taylor & Colledge organic vanilla extract in the ice cream (you can read my recent review of their products here)
I topped the ice cream with fresh berries and mango, pistachios, magnolia syrup, and edible herbs & flowers from our garden.
Many comments I read online said that magnolia petals tasted similar to ginger, with cardamom undertones. I think this description is spot on! Coupled with the perfumed gentleness of the vanilla and the pops of invigorating petal garnishes, the surprise taste of magnolia brought vibrancy to my day and fulfilled my humble culinary explorations.
A slice of spring reminding me of the past, bursting with memories to last a lifetime…
- Be sure to collect magnolia petals from trees that have not been sprayed with chemicals, and are not located in close proximity to busy, polluted roads.Â
- As with any foraging that you do, never use a plant that you are not 100% certain you can identify correctly.
You are welcome to check out my posts on culinary uses of lilac blossoms here, violets here, and dandelions here.
Do you have a favorite recipe with edible flowers? Let me know in the comments 🙂
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