As summer gets closer, I always love to experiment with growing new plants. There is nothing better than being able to present food that you have grown yourself. Edible flowers are such a fun way to add colour and excitement to salads and other dishes, and are a great garden addition.
It is always disappointing that you can't have them all year round however, how good would it be if vegetables grew well at any time of the year?! My edible flower plants always go crazy over summer and I wanted to be able to use them in my baking later in the year rather than let them go to waste.
After some research, I discovered that you can actually crystallise edible flowers, to last for a year, with only a few simple ingredients. So here is how to do it:
Using a small brush, lightly brush egg white on to a flower, making sure to cover the front and back well. Place flower into a dish containing caster sugar and fully coat the flower. Lay on a baking paper lined tray or board. Repeat these steps with the desired number of flowers before leaving them in a shaded place for a few days to dry out completely. Store flowers in an airtight container for up to a year.