This is a fun little activity I discovered recently while looking for things to do with my foraged flowers. I had a variety of wonderful edible flowers and I already had more teas than I knew what to do with. It was then I came across the traditional fun and creative Victorian activity of flower crystalising. This is a really easy way of storing flowers and doing a fun and creative activity with the kids. It’s also very easy – you don’t have to be a whizz at cake decorating to get this one right.
Step one is to to pick a bunch of edible flowers to use. Try to avoid going for ones from the shops, as these can often have harmful chemicals on them. Picking from your own garden is best – where you know exactly what they have been exposed to (or hopefully not exposed to!). Many flowers will also throw out extra blooms when a few are picked so you don’t have to worry about impacting your garden display.
Make sure you check out a reputable list of edible flowers and identify your flowers beforehand with absolute certainty.
I tried a range of flowers at first including hawthorn, daisy, geranium, poppy, forget me not and ground ivy. Not every flower will taste of anything but sugar – but it is worth noting you feel much less impatient when doing the larger flowers – although the forget me not were definately worth the strain!
You then need one egg. Just one egg will do a large amount of flowers so you shouldn’t need any more than this. Separate off the egg white – this is the bit you want to keep for once! Give the egg white a good whisk – quality eggs will be a bit thick and will need breaking down to be more easily usable.
Next get a clean (preferably unused or specifically kitchen based) fine paintbrush. Dip it in the egg whites and proceed to “paint” your flowers. Make sure to paint each petal on both sides and paint any parts of the flowers both showing and hidden (getting under any leafy bits and between petals etc).
Next get out some sugar. Castor sugar is preferred as it is finer and more delicate, but I used granulated sugar and it worked out just fine really.
Dust both sides of the flowers being careful to cover as much as possible. Then place face down on greasproof paper and leave to dry. Once dried the flowers will go hard and will store easily. You can pop them in a dehydrator to speed up the process. You can then pick them up and place them delicately on top of fairy cakes… or whatever you please. They will retain thier shape and form and vibrance.