Spring and summer are the time when fresh fruits are in season and beautiful flowers come into bloom. Find a way to combine both elements of summer by trying some edible flowers in your recipes.
|Carnations||infuse into candies or use as cake decorations. Carnation petals are used to make the French liqueur, Chartreuse|
|Chrysanthemum||used in teas and rice wine|
|Cornflower||commonly used in herbal teas, salads and culinary decorations|
|Dandelion||the honey-like flavor when picked young is great in salads|
|Lavender||wonderful as an infusion or garnish|
|Lemon Verbena||wide variety of uses, works great as an infusion into custard desserts|
|Lilac||sugared lilac enhances the look of any cake or dessert|
|Orange Blossom||easily found as a blossom water in specialty food stores|
|Pansy||mild flavor used as a garnish|
|Peony||steeped as teas, try adding to your favorite summer punch|
|Rose||popular as a sugared garnish|
|Squash Blossoms||used often in savory dishes|
|Violet||wide variety of uses, but they look amazing as a sugared garnish|
**Please be sure to use organic flowers that have not been sprayed with chemicals. Do not use the flowers from florists or nurseries as a food product because these flowers have been treated and are not safe for food consumption. Look for flowers marked for food stock.
How To Sugar Flowers
Be sure to thoroughly clean and dry the flower petals
- Egg whites
- Granulated sugar
- Small paintbrush
- Wire rack lined with parchment paper
- Edible flowers
Thin out the egg whites with a slight amount of water and whisk until foamy. Individually paint each flower with the lightly beaten egg whites until thoroughly covered. Once the flower is completely painted with egg whites, sprinkle the granulated sugar over the flower. Place on the wire rack and dry overnight. Check the base of the bloom to test for dryness before use.