Edible Flowers

[calendula]

I also candy my Violets and Pansy blossoms

I want to do that! Do you know where one would find a recipe?

 

[Carol Dee]

calendula
I have made candied flowers by dipping them in egg white, coating with sugar and allowing to airdry.
Have fun, good luck. :rainbow-sun

 

[SweetMissDaisy]

Here is the finished product. Violet Jelly. Very easy to make. 2 cups violet tops make 12 - 4 oz jars.

Carol, this looks wonderful!! Such a pretty color, too!!

 

[calendula]

calendula
I have made candied flowers by dipping them in egg white, coating with sugar and allowing to airdry.
Have fun, good luck. :rainbow-sun

Thank you, I'll give it a try.

 

[patandchickens]

Do some young mint leaves that way too, they're at *least* as good candied!

Pat

 

[edibleflower]

Hi,

I wrote the book "Edible Flowers from Garden to Palate", which features 68 flowers and 268 recipes. If you would like a copy of my list of safe and delicious edible flowers - and my 10 Commandments of Edible Flowers, email me at bloominggourmet@mchsi.com and mention The Easy Garden.

Bon appetit!
Cathy Wilkinson Barash

 

[journey11]

Carol, that jelly is so pretty! :happy_flower

You can eat the young flower buds of hollyhocks, frittered like you would a dandelion bloom.

I made a bunch of the candied pansies last year and they kept well in a jar all year long. I've been using them to decorate cakes. Rebbetzin did a thread on it and I followed her directions here (except I didn't add any additional coloring). They're really easy to do and even my 3-yr-old was able to help!

 

[RustyDHart]

Nasturtium Appetizer Recipe: I usually like to use the leaves and flowers from the "Jewel Mix" and/or the "Alaska" (variegated leaves) varieties for the larger sized leaves. I take some nice, unblemmished leaves....place the leaf on your work surface top-side of leaf facing down. I then take a round cookie cutter slightly smaller in diameter than the leaves that I'm using and cut circles from your favorite thinly sliced lunch meats and cheeses. I place one slice of meat and one of cheese on each leaf stacked one on each other on the leaves.....then I spread a thin coating of your favorite dip or spread over that.....very thin is the key here. I then place a bright colored bloom with just a small portion of the stem on the outside rim of your stacked ensemble. The stem will help anchor the bloom into your spread. I roll up the stack from the side like a cuban cigar leaving the bloom exposed out the end....securing completed roll with a toothpick. The end results are a tasty green tube filled with flavors and a tasty bloom at the top. Placing these tube appetizers in a short clear glass makes for a wonderful, edible flower arrangement....Just be sure to take out the toothpicks before you pop one of these in your mouth!!!!! They are very attractive and delicious.....Enjoy!!!!

 

[lesa]

Rusty, that sounds wonderful!! Do you think you could take a few pics next time you make them?