The spring buds and youngest petals are the most palatable with a intense taste of clove and ginger. Different species have different flavors and the pink ones have the strongest. Use sparingly either raw or as a popular pickle. They can also be eaten cooked or dried and ground to use in tea or as a spice.
Snip off the flower buds just below the base. For opened flowers, remove the individual petals. Finely chop and sprinkle over salads or add to dumpling and spring roll fillings.
As unbelievable as this may seem, chocolate loves magnolia blossoms.
Really. Sprinkle a pinch or two of ground magnolia blossom on top of chocolate ice cream or hot chocolate.
Use in Pickles, Herbal Teas, Simple Syrups,
Cordials.
Edible parts: Blossoms, petals, young buds
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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