Crystalising Edible Flowers

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:

• Primroses,
• Cowslip
• Cherry blossom,
• Hawthorn blossom,
• Dead nettles,
• Ground ivy,
• Dandelions,
• Daisies,
• 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

Method…

1. Do each flower one at a time:
2. paint your flower in the egg white/ chickpea water so they are covered but not soggy and will keep their shape.

   

3. Sprinkle over granulated sugar on the face and underside.
4. Place face down on parchment paper ( I find this helps with keeping the shape as best as possible)
5. Leave to air for about 2 days until crisp dry.
6. These can then be stored in an airtight container for a couple of months.
7. Pop them onto cakes, desserts or anything you want to look and taste incredible –
8. here’s ours on top of some nettle cupcakes…