From Winter to Spring: Pickling Magnolia Blossoms to make a warming, seasonal congee

I'm playing with a new format and series. Herbal recipes inspired by what the season is offering. Let me know what you think! Rather than doing a voice over, this one is music video style and I've posted the recipe in this description. Kayla is a permaculture practitioner, herbalist, educator and founder of Moon Meals LA. She has so much knowledge to share and I hope to bring you more of her recipes to help nourish you throughout the year.

Congee is a type of rice porridge popular in Asian cuisine. It’s made by boiling rice in a large amount of water until it reaches a thick, creamy consistency. Benefits include easy digestion, providing essential nutrients, and being a comfort food during illness due to its gentle nature.

Magnolia blossoms, commonly used in traditional medicine, are believed to offer various health benefits. They may have anti-inflammatory, expectorant and antioxidant properties, potentially aiding in stress reduction and improving respiratory health. However, scientific research on magnolia blossoms' specific benefits is limited, and consulting with a healthcare professional is advisable before using them for medicinal purposes. They are also delicious! They have a very unique flavour, a little like pickled ginger.


Recipe 1: Pickled magnolia blossoms.

A 16oz mason jar
1 cup of rice wine vinegar
1 cup of filtered water
A table spoon of maple syrup
10-12 Magnolia buds
A pinch of salt

1. Sterilise your 16 oz jar with boiling water.
2. In a saucepan add the rice wine vinegar and filter water and heat until until the liquid is steaming but no boiling.
2. Turn off the heat and add the maple syrup and salt but stir until everything has dissolved.
3. Wash your magnolia blossoms and add them to your 16oz jar.
4. Pour the warmed liquid over your blossoms. Seal with the lid and leave in the fridge for at least 3 days.


Recipe 2: Asian Congee with onion sprouts

Onion sprouts
One cup of white rice
6 cups of chicken broth (we used chicken feet, left over bones, thyme and bay leaf but you can buy cartons in the supermarket.
Oyster mushrooms
Olive oil
Soy sauce
One star anise
Egg yolk
2 jujube dates or red dates
One small handful of goji berries, approximately 1 tablespoon
1 magnolia blossom


1. Rinse your rice with cold water to remove any excess starch.
2. Add your broth and rice to a sauce pan, with the star anise, jujube, goji berries and any other aromatics you want to use, bring the boil and simmer on a low heat for an hour. Your rice should become a porridge like consistency.
3. Sweat your oyster mushrooms in a dry pan with a pinch of salt, to remove the moisture. Then add the oil.
4. Once you oyster mushrooms are crispy, you can add a splash of soy sauce or Tamari. Cook for a further 5-10 minutes to insure they are extra cripsy.
5. Cut your magnolia blossom in half, removing the stigma ( the dark woody parts of the plant).
6. Once your congee is ready, spoon two portions into a bowl and dress with the magnolia blossoms, onion sprouts and oyster mushrooms.
6. Gently crack your egg to remove the yolk, washing away any egg white on the outside of the yolk and gentle place your egg yolk on the magnolia blossoms.
7. Dress with a couple of spoonsful of the magnolia pickling vinegar and enjoy.

As we transition from winter to spring, congee is a warming and gut nourish meal that is easily on the digestion. The addition of the magnolia blossoms and warming spices help move us from the stagnation of winter into the quickening of spring.