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LOCATION: Recipes >> Preserving >> Edible Preserved Flowers

Print this Recipe    Edible Preserved Flowers

Flowers to use:

Whether you plan to sugar the flowers or leave them au natured be sure
that they are edible (when in doubt, leave them out) and pesticide-free.
Your best bet is to avoid flowers from florists (they're usually sprayed)
and to use only flowers you grow yourself, or those that can be bought in
specialty produce markets. Some common flowers that may be eaten:
bachelor's buttons, carnations, daisies, dianthus, forget-me-nots,
gardenias, honeysuckle, lilacs, marigolds, nasturtiums, pansies,
impatiens, rose petals, scented geraniums, violets.

NOTE: Stamens and styles found in flower's center may cause an allergic
reaction. To be on the safe side, remove them before eating.

How to do it: Mix meringue powder or Just Whites powdered egg whites
following package directions for 2 egg whites. With fingers, gently dab
mixture evenly on both sides of flowers. (Don't dip flowers or coating
will be too thick.) Sprinkle superfine granulated sugar over both sides of
flowers until evenly coated. Place on a wire rack to dry, at least 8
hours.

NOTE: Just Whites is available in select supermarkets and specialty food
shops nationwide. To order, call 800-773-8822.

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