Edible Flowers?

[chefandi]

Does anyone know where I can get edible flowers? I have tried some grocery stores and didn't have any luck. Please help.

[lorilei]

If you don't mind ordering online, Earthy Delights carries edible flowers and will FedEx them right to your door... http://www.earthy.com

You might also check with your local florist to see if you can get pesticide free flowers!

[lsdesign]

Do you mean candied violet petals or do you mean nasturtiums or squash blossoms?

[lorilei]

Originally posted by lorilei:
If you don't mind ordering online, Earthy Delights carries edible flowers and will FedEx them right to your door... http://www.earthy.com

You might also check with your local florist to see if you can get pesticide free flowers!

Do you plan on sugaring the flowers or using them "as is"?

[chefandi]

Should I sugar the flowers? Will it make them taste better, and if so how would i go about doing it?

[lorilei]

It's up to you whether or not you'd like to sugar the flowers -- and whether or not you plan to actually EAT them. Pansies and other sweet flowers would taste good with a cake "as is". However, they are pretty and tend not to wilt when sugared.

Here's a simple technique:

Pansy blossoms are ideal for this project because their simple shape and strong structure holds up well under the sugar’s weight.

Rinse and thoroughly dry pesticide-free pansies.

Using a small paintbrush, thinly coat the petals with lightly beaten egg whites (reconstituted powdered egg whites may work if salmonella is a concern).

Set pansies on a plate covered with superfine sugar.

Sprinkle the blossoms with more superfine sugar. Gently shake to remove the excess.

Place on waxed paper and allow to dry for several hours.

__________________________
And a second technique for good measure:

Crystallised, Sugared or Candied Edible
Flowers for Cake Decoration

Suitable edible flowers - totally pesticide and fungicide free
Prepared meringue powder or liquid (Quantity depends on the number of flowers you want to do. Make meringues with the left over mix.
An artist's brush - a fan type is best for a wide coating and light coating
Waxed paper
Small mixing bowl
Wire whisk
Granulated sugar
Drying rack


Mix power with water according to instructions in the small bowl and whisk until all the powder has dissolved which takes about 2 minutes. If using liquid simply pour into the bowl. Beat until foamy.

Using the brush lightly coat the flowers with the meringue mixture. Make sure the flowers are fully coated, going between petals where possible.

When completely coated sprinkle lightly with granulated sugar. Repeat steps 2 and 3 until the flowers is fully coated.

Place the waxed paper on the drying rack, piece holes for flowers stems so the flowers will hold their shape. Place the flowers on the paper and allow to dry thoroughly which may take several days. If you store flowers that are not dry they will become soggy.

Store in an airtight container at room temperature where they may last for up to 6 weeks. Frozen they will last for about 3 months.

[Beth]

My thought would be do not sugar for a salad, but either way is fine for a dessert and may depend on how long they will be there before serving. I think I'll have to plant some nasturtiums in the garden somewhere.

[PJB]

Dean & Deluca sells edible flowers sugared and ready to go. They are so pretty for desserts. I have never ordered them but saw them in a catalog and made a mental note because I have a bridal shower coming up that I thought I might get them for. Good luck!