Dried Magnolia Flowers as a Spice
Here’s a new flavor to add to your spice cabinet- dried magnolia flowers. Ground into a powder, these petals add a unique flavor that combines cardamom, black pepper, ginger, and floral notes in a gentle, warming blend. Add it to oatmeal, cakes, cookies, or anywhere else you might add baking spices. And the best part of all is you found, foraged, dried, and ground it yourself. Use in place of ginger or cardamom- I recommend using twice the amount since magnolias have a gentler flavor.
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Foraging for Magnolias
Magnolias are a beautiful tree, with some of the earliest and most showy flowers on the block. And in case you’re still wondering, yes, you can eat magnolia petals! They have a crisp texture, similar to lettuce, with a floral, gingery, cardamom-like flavor with notes of black pepper. They can be eaten raw, dried, pickled, and candied.
Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site to the best of my ability, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
Magnolia trees belong to the family Magnoliaceae, which comprise of over two hundred types of magnolia. Many species are native to the United States, although their natural range is in the southern half of the country. They do have the ability to thrive in colder temperatures though, so are often planted for their beauty. They can range from a shrub-like hedge to a full-blown tree. The leaves are soft, dark green, and waxy, but their show-stopping beauty comes from the flowers. The are large and dramatic, with large petals that form around the center to create floppy star or tulip like shapes. They come in white, pink, purple, red, and yellow. I most often see them in the pink color I’ve used in the photos here. Magnolias bloom in the first few weeks 0f Spring, which is the easiest time to identify them. Naturally it is also the best time to identify them if you then want to collect the flowers. The bark of the tree is greyish-brown, and goes from smooth to scaly as it ages.
Looking for Magnolia Flower Recipes? Try one of these!
- Strawberry Magnolia Spice Ice Cream
- How to Make Quick Pickled Magnolia Petals
- Pickled Magnolia Blossom Sushi
- Magnolia Smoothie (external link)
- Wild Garlic, Mushroom, and Magnolia Gyoza (external link)
- Magnolia Syrup and Candied Magnolia Petals
- Magnola Snap Cookies (external link- use vegan butter instead of dairy butter)
- Spicy Magnolia Salad (external link)
Dried Magnolia Flowers as a Spice
Ingredients
- Fresh magnolia petals (250 g. fresh petals yields about 1/4 cup powdered)
Instructions
- Gently rinse the magnolia blossoms in cool water to clean. Remove the petals from the flowers center, reserving only the petals. Line the petals in a thin layer on dehydrator sheets. Place in your dehydrator at 105F (about 40C). Dry until the petals have lost all their moisture, which is about 12 hours.
- Transfer the dried petals to a spice grinder or blender. Process until it becomes a light powder. Store in an airtight container, and use similarly to cardamom or ginger.
Notes
Use in place of ginger or cardamom- I recommend using twice the amount since magnolias have a gentler flavor.
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