Candy Flowers

The flowers can be part of the kitchen. While most of us are aware that violets can be candied and nasturtiums can be eaten in salads, there is a premium varieties of flowers that are edible and delicious.

Satisfy Your Sweet Tooth with purple flowers are not the only flower that can be preserved. Many spring flowers with small delicate flowers have a sweet, slightly spicy, which was increased by dipping them in sugar. It goes without saying that the flowers that you gather for eating should have been grown without pesticides - by growing it yourself, you can be sure they are untreated. A Candy Flower Garden that blooms throughout the summer may include:

Violet - Violet, blue or white, violets are among the first flowers to bloom in spring. They are easily spread and grow up happy when they are transplanted into a garden bed - and you want to confine them to bed, unless you like the look of a carpet full of flowers that has spread your lawn.

Thoughts - A relative of violets, pansies are just as delicately flavored and can be used as a substitute in recipes for violets. They make beautiful border flowers to boot.

Angelica - These delicate, lacy white flowers can be sprinkled in salads - but the stems and shoots make a delicious traditional candy that tastes a little like liquorice with a hint of mint.

Roses - Candied rose petals and rose syrup were the pillars of the Victorian kitchen. Sweet delicately flavored rose syrup gives baklava its characteristic taste and is a perfect movie for cardamom in Indian recipes.

To candy flowers in your garden violets and pansies can be candied whole. Roses should be separated into petals. Most recipes for candied flowers call for the use of raw egg whites. The use of powdered egg white candy instead of reducing the risk of salmonella.

Mix powdered egg white according to the instruction (equivalent to an egg white). Spread a cup of granulated sugar in a pan with flat bottom. Carefully dip each flower into the egg white, then press the sugar. Use a fork to gently turn the flower so that all surfaces of the petals are covered. Leave the sugar and place on a screen or a dryer until completely dry. Apple and cherry blossoms can also be candied the same way.

A soup, salad and Savory Flower Garden flowers early summer squash can be dipped in egg and flour, then fried in olive oil with garlic. The flowers have a sweet nutty flavor that is unlike anything else. Other garden flowers that are delicious in soups and salads are:

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

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

Hemerocallis - like squash blossoms, day lilies are slightly sweet, nutty flavor that 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 sample of the many edible flowers from your garden. Be careful in your tasting. If you are not sute if a flower is edible does not eat.