Satisfying Your Sweet Tooth with Flowers Violets are not the only flower that might be candied. Many spring flowers with small, delicate blossoms have a sweet, somewhat spicy flavor that is enhanced by dipping them in sugar. It goes without quote that any flowers that you gather for eating should have been grown without the utilize of pesticide - by growing them yourself, you might be sure that theyre untreated. A Candy Flower Garden that blooms throughout the summer may include:

Violets - Purple, blue or white, violets are among the first flowers to bloom in the spring. They spread easily, and grow happily when transplanted into a garden bed - and you do want to confine them to a bed unless you love the look of a full carpet of blooms spreading across your lawn.

Pansies - A relative of violets, pansies are just as delicately flavored and may be used as a substitute in recipes that call for violets. They build beautiful border flowers to boot.

Angelica - These delicate, lacy white flowers could be sprinkled in salads - but the stems and shoots contruct a delicious traditional candy that tastes a bit like licorice with a hint of mint.

Roses - Candied rose petals and rose syrup we are mainstays in Victorian cooking. Sweet delicately flavored rose syrup gives baklava its characteristic flavor, and is a perfect foil for cardamom in Indian recipes.

To candy flowers from your garden: Violets and pansies may be candied whole. Roses should be separated into petals. Most recipes for candied flowers call for the make use of of raw egg whites. Using a confectioners powdered egg white instead reduces risk of salmonella.

Mix powdered egg white according to package directions (equivalent of one egg white). Spread a cup of superfine sugar in a flat bottomed pan. Carefully dip each flower into the egg white, then press into the sugar. Use a fork to gently turn the flower so that all surfaces of the petals are covered. Lift out of sugar and lay on a screen or drying rack till completely dry. Apple and cherry blossoms might also be candied the same way.

A Soup, Salad and Savory Flower Garden Early summer squash blossoms can be dipped in egg and flour, then fried in olive oil with garlic. The blossoms have a sweet, nutty flavor that is like nothing else. Other garden flowers that are delicious in soups and salads incorporate:

Borage - Like the leaves, borage flowers are delicious in salads and cold soups. They have a cool, cucumber like taste that translates well from flower garden to kitchen table.

Carnations - The flavor is as spicy as the scent. Carefully separate the petals from the bitter white of the flowers base and sprinkle in salads for a surprising touch of color and spice.

Daylilies - Like squash blossoms, day lilies have a mildly sweet, nutty flavor that many many people think varies by color. Dredged in flour and dipped in egg, fried daylilies are quite succulent and unique in flavor.

These are just a small sampling of the many edible flowers from your garden. Be careful in your taste-testing. If you are not sute if a flower is edible do not eat it.