Through this guide we’re going to look at the incredible way of preserving flowers by Crystalising Edible flowers
Edible flowers are Such a beautiful, nutritious and waste-free way to add vibrant colour to your recipes.
In theory you can use any edible flower for this purpose, even wild garlic flowers – which may give youa very interesting final flavour (although I have heard of people making ice cream with the stuff, which sounds mental to me – so who knows, maybe it would work)
However here are some of our favourite flowers to this with are:
- Cherry blossom,
- Hawthorn blossom,
- Dead nettles,
- Ground ivy,
- Forget me not,
- Sweet violets,
- Gorse and many more….
What You’ll need for Crystalising Edible Flowers …
- Edible flowers and small leaves of your choice
- Granulated sugar
- Egg white or chickpea water (vg)
- A paint brush
- Parchment paper
- Do each flower one at a time:
- paint your flower in the egg white/ chickpea water so they are covered but not soggy and will keep their shape.
- Sprinkle over granulated sugar on the face and underside.
- Place face down on parchment paper ( I find this helps with keeping the shape as best as possible)
- Leave to air for about 2 days until crisp dry.
- These can then be stored in an airtight container for a couple of months.
- Pop them onto cakes, desserts or anything you want to look and taste incredible –
- here’s ours on top of some nettle cupcakes…