Reprinted from Renee’s Garden April E-newsletter
Flowers are a universal symbol of beauty. We offer them as gifts on special occasions or simply to show appreciation, but flowers can also play a delicious role in the kitchen in both savory and sweet recipes.
While we are used to eating the unopened buds of flowers like artichokes, the blossoms of many pretty and popular plants are also edible and good tasting. Well-known edible flowers include nasturtiums, roses and squash, but the flowers of most kitchen herbs like arugula, cilantro, thyme, dill, basil, sage and lavender add flavor and eye appeal to many dishes.
[Editor’s note: Since I was a child, I’ve admired glistening sugared flowers delicately resting on the top of desserts I was certain one day I would try my hand at creating the candied blossoms. Well here’s a recipe on how to do it…and it sounds quite simple. Let us know if you give it a try!]
An old-fashioned way to decorate cakes, custards and puddings.
1 c. fresh viola flowers, gently rinsed and patted dry
1 egg white, at room temperature
¼ c. superfine sugar
Beat egg white until frothy. With a small, clean art or pastry brush, coat all sides of each flower’s petals with beaten egg white gently and completely. Sprinkle flowers carefully and completely with sugar. Place on a cake rack over a baking sheet and let dry thoroughly in a cool dry place. Store in a covered airtight container until ready to use.