You can preserve flowers to eat by crystallizing them with egg white and sugar. This process makes them edible and visually appealing, perfect for decorating cakes, desserts, or adding a touch of elegance to salads.
Crystallizing Flowers: A Step-by-Step Guide
Here's how to crystallize edible flowers:
1. Prepare Your Flowers:
- Choose edible flowers: Ensure you're using flowers that are safe to eat. Some popular choices include roses, pansies, violets, lavender, and chamomile. Always confirm the flower's edibility before consuming.
- Harvest carefully: Pick flowers early in the morning after the dew has dried. This is when they are freshest.
- Clean gently: Gently rinse the flowers with cool water to remove any dirt or insects. Pat them dry with a soft cloth or paper towel.
2. Gather Your Supplies:
- Edible flowers
- Egg white: Use fresh egg white.
- Granulated sugar: Fine granulated sugar works best.
- Small paintbrush: A clean, food-safe paintbrush.
- Greaseproof paper: For drying the flowers.
- Tray or baking sheet
- Airtight container: For storage.
3. Crystallizing Process:
- Apply Egg White: Using the small paintbrush, carefully coat each flower petal on both the front and back with a thin layer of egg white. Ensure you cover the entire surface.
- Sprinkle with Sugar: Immediately sprinkle the sugared flowers evenly with granulated sugar. Gently shake off any excess sugar.
- Dry the Flowers: Place the sugared flowers on a tray lined with greaseproof paper, ensuring they don't touch each other. Allow them to dry completely, ideally overnight (or up to 24 hours), until they are hard and crisp.
- Store Properly: Once the flowers are completely dry and hardened, store them in an airtight container in a cool, dry place. They can last for several weeks if stored correctly.
Important Considerations:
- Edibility: Always double-check that the flowers you are using are edible and haven't been treated with pesticides or other harmful chemicals. Purchase organic flowers if possible, or grow your own.
- Safety: Use pasteurized egg whites if you are concerned about the risk of salmonella.
- Drying Time: The drying time may vary depending on the humidity in your environment.
- Storage: Storing crystallized flowers properly prevents them from becoming sticky or losing their crispness.
By following these steps, you can create beautifully preserved, edible flowers to elevate your culinary creations.
