How to crystallize/candy edible flowers and petals
It's quite late in the floral season but why not give a go at preserving some of these beautiful blooms, so that when the light is low in December, you can open up a jar and be reminded of vibrant summer colours. Hayley shows us how to sugar up Autumn's edible flowers but also discusses which are the best when candied.
When I came across some tiny jam jars at a local tea room being discarded every time somebody had a scone, I couldn't bare to watch them being put in the bin. So with a nifty bit of freecycling, I popped them in my bag to use for some kind of edible present. I considered jam, but that would be a bit stingy due to their tininess so I had to come up with some kind of artisanal sweet. I've always wanted to crystallise petals and thought what dainty delicacy this would be to recieve as a gift.
We're all familiar with rose petal decorations but here are some other flowers you could use at this time of year:
Other ones I tried were mint, sage, clover and oregano flowers but found them a bit too small and fiddly.Honeysuckle - If I were a bee <queue Beyonce wailing>, I'd hang out by the honeysuckle bush all day long. These are filled with nectar and my favourite floral treat.- Chamomile - the petals are so small they get lost when candying and the central floret ends up looking like a pretty yellow alpine strawberry. You might still be able to find some late bloomers. I always get a slightly euphoric feeling when eating these, possibly because they taste so good but maybe because chamomile's medicinal benefits really work.
- Nasturtiums - Peppery and fierce orange, these will give your candy bouquet a fiery hit.
- Sweet violets - I've played with sweet violets before on here. They are a spring flower but you might be able to catch some viola tricolor at the moment. Violets are probably the most beautiful flower to put on top of a cake and it's a romantic notion but give me a violet flavoured macaroon and my heart really could be yours eternally.
All you need is an egg white and a plate of caster sugar. Method:
Mix the egg white with a tiny splash of water (roughly 1 - 2 teaspoons)- With a soft paintbrush or basting brush, paint over a thin layer of egg white onto the petals, making sure you cover every nook and cranny.
- Dip and sprinkle your flower with the caster sugar
- Leave to dry on a baking tray for 1 - 2 hours
- Reapply the egg white and sprinkle over more sugar
- Check for any uncovered areas and reapply where necessary
- Leave to dry for 2 days.
And I know it goes without saying but please always be cautious when foraging and use a decent guide to help you pick only the best blooms.
For more gluten free cooking and home grown recipes, visit Hayley's Blog, the Delectable Diary
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