This business of eating edible flowers is all pretty new to me. It started off quite innocently with lunch last year at Hentley Farm Wines, where the chef added rocket, rosemary and other edible flowers to a few of his dishes. You know how much I love flowers, right? Well, it made me really happy when I realised I could eat them too.
Mostly, I've been using herb flowers in my salads, but last weekend, I took it one step further and crystallised my homegrown nasturtiums for use as cupcake toppers.
Before I proceed with instructions, I feel compelled to say something glaringly obvious. When attempting this, use only flowers that are edible. There's a pretty comprehensive list here. Don't just rely on photos to identity the flowers, you need to be 100% sure of what you are consuming. Also, use only flowers that are free from pesticides and other nasty chemicals. For these reasons, I think it's safest to use homegrown edible flowers or buy from a reputable vendor (I hear Harris Farm stocks them from time to time).
1 egg white
A few drops of vodka (optional)
2 tablespoon caster sugar
10-12 edible flowers
1. Wash the flowers thoroughly but gently, removing any dirt or insects. Dry on tea towel.
2. Whisk egg white until frothy. You may add a few drops of vodka to speed up the drying process.
3. Using a small kitchen brush, lightly coat the petals on both sides.
4. Using a teaspoon or your fingers, sprinkle caster sugar over the flower and shake to remove excess. Repeat until each flower is coated with sugar.