Basic Candied Flowers

• 1/4 cup egg whites (3 large egg whites), beaten
• 1/2 cup superfine sugar (or fruit sugar)
• 2 cups assorted edible flowers (organic)
• Small paintbrush
• Tweezers
• Spoon
• Bowls
• Waxed paper
• Airtight container

1. Gently wash and dry the flowers. You may separate the individual petals from the stems or cut the whole flower off the stem. Discard the stem and leaves.
2. Place the sugar in one bowl, the beaten egg whites in another bowl.
3. Pick up the flower or petal with the tweezers. Using the brush, paint a thin layer of egg white on all surfaces of the flower or petal.
4. Gently place the blossom in the bowl of sugar. Using the spoon, sprinkle more sugar over the flower to coat it completely.
5. Using the tweezers, remove the flower from the bowl and place it gently on the waxed paper.
6. Continue with the rest of the flowers.
7. Sprinkle the blossoms on the waxed paper with more sugar, if necessary. Allow to dry until hardened, at least eight hours. If you environment is humid, place the flowers on a foil-covered baking sheet instead of waxed paper, and place in a barely warm oven (150 degrees F) with the door cracked open for approximately two hours. The flowers must be completely dry before you pack them carefully between layers of waxed paper in the airtight container.

Flowers

Although we usually think of herbs when we think of flavorings, flowers can also be used in cooking and baking to provide a wonderfully subtle flavor. You can add whole flowers or petals to your food, but often you want the flavor without the actual plant matter. Syrups, waters, and preserved petals are all handy ways to use floral flavorings.