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Edible Preserved Flowers

Ingredients
  • Flowers to use:
Instructions

Whether you plan to sugar the flowers or leave them au natured be sure that they are edible (when in doubt, leave them out) and pesticide-free. Your best bet is to avoid flowers from florists (they're usually sprayed) and to use only flowers you grow yourself, or those that can be bought in specialty produce markets. Some common flowers that may be eaten: bachelor's buttons, carnations, daisies, dianthus, forget-me-nots, gardenias, honeysuckle, lilacs, marigolds, nasturtiums, pansies, impatiens, rose petals, scented geraniums, violets. NOTE: Stamens and styles found in flower's center may cause an allergic reaction. To be on the safe side, remove them before eating. How to do it: Mix meringue powder or Just Whites powdered egg whites following package directions for 2 egg whites. With fingers, gently dab mixture evenly on both sides of flowers. (Don't dip flowers or coating will be too thick.) Sprinkle superfine granulated sugar over both sides of flowers until evenly coated. Place on a wire rack to dry, at least 8 hours. NOTE: Just Whites is available in select supermarkets and specialty food shops nationwide. To order, call 800-773-8822.

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