I have been working to grow my own edible flowers for the last few season and finally had success with my violas this year! Edible flowers can be added to salads, dried for tea, made into decorative ice cubes and candied for use on cakes and in cocktails.
Candying is also a way to preserve the flowers for use at a later time, just be sure to store in an airtight container and place in the fridge.
To make the flowers you will need: edible flowers, an egg white, 1 T Cointreau, superfine sugar, a pastry brush or new clean paintbrush, parchment paper.
The process is simple:
1. cut and wash the flowers (its handy to leave a bit of stem to hold onto while coating the flowers)
2. mix 1 egg white with 1 tablespoon of Cointreau and paint on the flowers with a 1/2" culinary pastry brush or new paint brush. Make sure the flowers are dry before starting the next step.
3. paint the egg white mixture on the front and back of the flowers and then dip in the superfine sugar.
4. Place on a parchment paper lined cookie sheet and allow to dry for 24-48 hours.
5. Store in an airtight container in the fridge for up to 6 months.
I would love to hear if you make candied flowers, let me know in the comments below!
xoxo - Whitney
