Crystallized Flowers
Candied flowers are made by covering the petals with superfine sugar coating to preserve them.
NOTE: Flowers that are coated with raw egg are not meant for human consumption.
Materials:
Extra fine crystalized table sugar in a salt shaker
Egg white, pasteurized powdered egg white or meringue powder (available from cake decorating stores)
Pie plate or shallow bowl
Small paint brush, tweezers, toothpick
Tray covered with waxed or parchment paper
For Storing:
Tissue paper or parchment paper
Airtight Container
Preparation:
Use only pesticide-free, edible flowers. Brush the dirt off instead of washing them. Some of the flowers that can be used are:
violets, pansies, borage, crabapple blossoms, rose petals, and mint leaves.
Process:
1). Dilute meringue powder with water or if using an egg separate the egg yolk from
the white, discard the yolk.
Beat the egg white in a bowl until foamy, adding a few drops of water for loosening up the consistency a bit.
2). Hold flower with tweezers and apply a thin cover of mixture to the flower, leaf and/or
stem completely.
3). Holding the blossom over a bowl, sprinkle on a coat of sugar. Tap tweezers to release
excess sugar.
4). Lay tray covered with wax paper and use a toothpick to manuever and rearrange
petals.
5). Let dry in a cool place for 2 - 4 hours.
Storing:
Layer flowers between sheets of tissue paper in an airtight container up to one month in a cool, dry place.
Flowers may also be stored in the freezer for up to six months.
You may also purchase ready-made candied flowers from
Meadowsweets.
Candied Mint Leaves and Flowers
These little beauties can be eaten like candy! You can use this method for home grown, pesticide-free edible flowers as well.
Use the same methods above for preparation and storing.
Materials:
1 cup water
2 cups sugar
1/4 teaspoon cream of tartar
4 drops lemon juice
About 1 quart
Process:
1). Pour water in a large, deep pan. Add sugaradn cook over medium-high heat,
stirring until the sugar is dissolved.
2). Stir in the cream of tartar and continue to cook until the syrup reaches
the soft-crack stage (about 280 degrees).
3). Remove from heat and set the pot in a bowl of ice water. Stir in lemon juice.
4). When the syrup has cooled to the touch start coating the leaves or blossoms with it.
You can even drop in a small handful, stir gently, then remove them with a slotted spoon, separating them with your fingers.
5). Lay tray covered with wax paper or parchment paper to dry. Will keep for
months if stored in airtight container.
Pressed Flowers
For best results make sure you pick your flowers at their freshest and press when there is no moisture on them.
Book Method:
Place flower between 2 sheets of paper to protect the pages of the book.
Leave at least 1/8" of pages between pressings, weigh the book down and wait a couple of weeks.
Wooden Press:
You can buy a flower press or make your own. It's basically 2 boards held together with a long bolt and
a wing nut at each corner. Cardboard and blotting paper fits between the boards.
Arrange flowers on blotting paper making sure not to overlap petals. Place a sheet of blotting paper
over the flowers, then top it with a sheet of cardboard. Repeat this procedure. Assemble the two boards over
the blotting paper and cardboard and bind them together with rubber bands.
Microwave Method:
Place the flower press in a microwave oven and heat for about three minutes on the defrost setting.
The heating time will vary with the microwave oven and the thickness of the petals.
Allow to cool completely. Then with a pair of tweezers gently remove the flowers and store them
in an envelope or flat box until you're ready to use them. NOTE: Do not microwave the wooden press with the wing nuts.
Instead use rubber bands.
