Crystallized flowers

Appears in
The Complete Book of Home Preserving
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
Crystallized flowers may be made to use as sweetmeats or decorations, and if prepared by the long-term method, they will keep for several months and retain natural colours. Flowers from bulbs should not be eaten, and the best flowers to use are primroses, violets, polyanthus, roses, carnation petals, mimosa, cowslips, sweet peas, fruit blossoms, borage. For the beginner, flowers of the primrose or polyanthus, or rose petals, are the easiest to handle as they have firm and well defined petals.

For short-term use, simply brush petals with beaten egg white and dip in caster sugar, then dry on a wire cake rack for about 24 hours. Use a small paintbrush (one from a child’s paint box is about the right size) and handle the flowers carefully so they do not bruise.