Candied edible flowers add a lovely touch as garnish to baked goods, salads and appetizers. Violets, Johnny-jump-ups, and Pansies are soon in season.
If you are serving edible flowers, there are a few rules to follow:
1. Make sure the species is safe for human consumption. Check with your local county agricultural extension office for a complete list.
2. Know your source. Flowers need to be free of pestcides, and/or herbicides.
3. Control the amount per serving. Introducing new foods can cause gastric distress for some people.
Fresh violets rinsed and pat dry
1 egg white
castor (super fine sugar)
Gently coat all exposed area of the flower with egg white. Sprinkle with sugar. Repeat adding egg and sugar until completely covered.
Place finished sugared flowers between wax paper and store in a cool dry place for one to two days or until hardened.