We aren’t huge bread eaters in our family, which is a shame since I love making jam. I was looking at some leftover magnolia flowers and wondered whether you could use them the same way as roses to make a jam, and the answer is yes! You can make a beautiful magnolia flower jam from …
Permanent link to this article: https://www.keeperofthekitchen.com/2025/04/04/magnolia-flower-jam-magnolia-flower-jelly/
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 …
Permanent link to this article: https://www.keeperofthekitchen.com/2023/03/13/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 …
Permanent link to this article: https://www.keeperofthekitchen.com/2023/03/10/chocolate-dipped-magnolia-flowers/
For centuries, Britain has relied on imported spices and fruits to enhance flavours, but many native plants offer similar aromas and tastes and are easily found foraged alternatives! Tantalised and seduced by the colours of fruit and vegetables we don’t grow here naturally, our ancestors brought cloves and cardamom from Southeast Asia and India in …
Permanent link to this article: https://www.keeperofthekitchen.com/2025/03/26/10-foraged-alternatives-to-imported-herbs-and-spices/
