Candied flowers are excellent treats by themselves or as natural
toppings for cakes
. Though there are a wide variety of edible flowers
with which you can make this dish, you should be warned first and foremost that you should NOT acquire the flowers from a florist
or other outlet that has used (or may have used) pesticides
on their plants. If you are not sure, it's not worth it to hope for the best; these chemicals are poisonous. The best option is to grow them yourself or get them from an organic source that you know didn't use harmful chemicals. That said, use the petals
of said flowers only unless you read somewhere else that other parts are tasty too. Enjoy!
- Petals from any edible flower
- Several well-beaten egg whites
- Vanilla extract
- Bowl of granulated sugar
Mix a few drops of vanilla into the egg whites. Dip a paintbrush in the egg whites and coat the petals. Dip petals into sugar until coated, then spread on wax paper to dry.
Some suggested edible flowers:
Allium, angelica, apricot blossom, apple blossom, bachelor's button, bean blossom, begonia, calendula, carnation, chrysanthemum, clover, crab apple, dandelion, day lily, dianthus, gardenia, geranium, ginger, gladiola, hibiscus, hollyhock, honeysuckle, hyacinth, jasmine, johnny jump-up, lavender, lilac, lily, marigold (the calendula type only), monarda, nasturtium, orange blossom, pansy, peach blossom, pear blossom, peony, plum blossom, primrose, rose, snapdragon, squash blossom, strawberry blossom, tulip, viola, violet, and yucca.
Source: Paraphrased and expanded from McCoy, Ostara
Use for: Ostara