I love the incredible, edible world of magnolia blossoms. That’s right, you can use spring-blooming magnolia blossoms in your cooking, much like rose petals, to add subtle flavour.
A general rule I follow when I am foraging for flowers is the deeper the colour of the blossom, the more pronounced the bouquet and flavour will be. I’ve found that the pale pink and delicate white blossoms are more subtle in taste and fragrance. One of the best edible species is the Magnolia x soulangeana seen in these recipes. At the centre of the flower is a disc where the stamens and stigma are found, where the flavour is the most concentrated. The petals can be used raw as a punctuating addition to a spring salad or flavoured into a sugar for baking.
Enjoy our collection of 5 flavourful recipes using magnolia blossoms.
This sweet and delicious cake tastes like spring.
Magnolia & Rose Petal Sugar
This unique — and beautiful — sugar is a delicious upgrade to any recipe that calls for sugar.
Magnolia Rose & Pistachio Shortbread Cookies
Take tea time to a whole new level with this floral twist on a classic cookie.
There are only 4 easy steps to make this versatile ingredient that adds a unique and delicious twist to your cooking.
Roasted Persimmon, Prosciutto & Fresh Mozzarella Salad
Magnolia-Infused Vinegar flavours this fresh and hearty salad that’s perfect as a main.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.