Flowers are starting to bloom, and foraging is starting to happen. This year I hoped to have more violets growing in my garden but unfortunately, I did not have enough.

I picked a few flowers to try in a recipe. Originally, I wanted to try to make jelly, but I needed about 1/2 cup. Instead, I decided to try candied flowers. To do this, you will need washed and dried flowers.

To make delicate flowers, I would try to get fine sugar. I used granulated sugar and the sugar layer was thicker than I wanted. You will also need some egg whites to coat the flowers.

If you want to make the layers thin, use a brush to paint on a thin coat. I didn’t have a brush so I just dipped the flowers into the egg whites.

Place the sugar-coated flowers onto a piece of parchment and allow to air dry for 24 hours. The flowers should be hard and dry. You can store these in an airtight container for a few weeks and use them to decorate your desserts. I didn’t think they tasted great but maybe I just added too much egg white and sugar.

Candied Flowers

• edible flowers (make sure that the flowers you are using are edible, and free of pesticides. If you are foraging for your own flowers, make sure to identify them properly)
• fine sugar
• egg white

Wash and dry your flowers. Dip or brush your flowers with egg white. Then dip your flowers in the sugar. Place your flowers on a parchment paper and allow to air dry for 24 hours. You can store these flowers in an airtight container for a couple weeks. Use them to decorate your desserts. Enjoy!

For more recipes: Recipe List