Edible Flowers

Its spring and there are so many tasty plants to gather that people sometimes neglect some of the more beautiful ones—edible flowers! I first tried this on the occasion of my sister Justine’s wedding. It makes such a beautiful addition to a wedding cake that I’d highly recommend anyone with a friend or family member having a Summer wedding coming up try it. I’ve given the recipe here for violets and salmonberry flowers but there are lots of other edible flowers. Nasturtiums, pansies, rose petals, zucchini, lilac, geraniums, begonias, borage, and lavender; to name a few, are all also edible. That being said, I think sugaring probably works best on delicate flowers because they dry rapidly.

Sugared Violets and Salmonberry Flowers
Tools:
Small paint brush

Ingredients:
10 freshly picked violets
10 freshly picked salmonberry flowers
1 egg worth of powdered egg whites (don’t use fresh, this avoids salmonella)
6 drops 100-proof vodka
Superfine (caster) sugar

Instructions:
Resuscitate egg whites and beat until frothy. The addition of vodka will help the flowers dry more quickly. Paint each flower thoroughly with the beaten egg white mix. Set on wire rack to dry. Once sugared, the flowers last up to a year in the fridge if they are kept dry. Store in air tight container and layer with paper towels.

 

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Sugared yellow violet and salmonberry flowers.