Candied Flowers

Candied flowers is the most common way people tend be exposed to edible flowers. Or perhaps Nasturtium Petals in their salad. So, for my first post it will be a basic, candied Flower recipe.

• 1 cup flowers
• 2 egg whites, lightly beaten powdered egg whites work well or
  • 2 tablespoons of milled flax seed with 6 tablespoons of water or
  • 2 cups rosewater
• 2 cups superfine sugar

Use only clean flowers which have not been sprayed with chemicals. Flowers should be as freshly-picked as possible and dry. Small flowers, like violets, should be candied whole. For larger flowers, such as roses, candy the individual petals.

Using a soft painters or small kitchen brush, coat each flower petal with egg white. Dip the flowers in superfine sugar and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little additional sugar over them.

Flowers that work well for this include:
Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms, freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses, roses and violets.