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Edible Blossoms and Candied Flowers

Edible Blossoms and Candied Flowers

Many flower blossoms are quite wonderful tasting. But before you start randomly eating flowers from your garden, be sure you know what you are doing—some are deadly poisonous. And of course, if you use pesticides or herbicides in your garden, you might want to avoid eating those blooms. Caveats aside, flowers do wonderfully in salads, as a garnish for chilled soup or serving platters, sprinkled on ice cream, atop spring cocktails, or to decorate cakes.

The following is a list of some of the edible beauties:

Bee balm
Calendula
Daylilies
Hollyhocks
Marigolds
Nasturtiums
Pansies
Roses
Scarlet runner bean
Sunflowers
Violets

How to make candied flowers:

These delectable treats are easy to create; use them on top of ice cream or cakes. Pick the flowers fresh in the early morning.

You’ll need:

A generous handful of violet blossoms, rose petals, or any flower from the edible flowers list
1 or 2 egg whites, depending on how many flowers you use
Superfine sugar

1. Gently wash flowers and pat dry with a clean towel.
2. Beat the egg whites in a small bowl. Pour the sugar into another bowl. Carefully dip the flowers into the egg whites, then roll in sugar, being sure to cover all sides.
3. Set flowers on a cookie sheet and allow to dry in a warm place. Store in a flat container with waxed paper between the layers. These will last for several days.

Read more: Basics, Food

Adapted from Every Garden Is a Story: Stories, Crafts and Comforts by Susannah Seton (Conari Press, 2007).

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

111 comments

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5:14PM PDT on May 12, 2013

Thank you Melissa, for Sharing this!

12:45PM PDT on May 12, 2013

sounds simple

5:01AM PDT on May 12, 2013

Thanks

8:59PM PDT on May 11, 2013

Great article ~ Thank you!

10:31PM PDT on Apr 30, 2013

All are so beautiful! Thank You

2:02PM PDT on Mar 19, 2013

I love cut flowers but can not get myself to eat these. They are quite decorative on a plate of food and salads. I float flowers on a punch bowl, thanks but no thanks- am not eating them.

12:23PM PDT on Mar 18, 2013

Yum....sounds pretty (LOL) good to me ;)

3:54PM PDT on Mar 13, 2013

I still prefer flowers in the garden or in a vase. If I want to eat a flower, make it a CHOCOLATE rose :-)

6:24AM PDT on Mar 13, 2013

I have not had a problem so far.. but raw egg white still carries the risk of salmenella . I subsitue a painting of simple syrup (equal parts sugar and water heated together) and sprinkle sugar on the petals when it dries to a tacky texture.

6:24AM PDT on Mar 13, 2013

Great information thanks .

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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