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WAYS TO USE EDIBLE FLOWERS Crystallize petals: Gather flowers with larger petals and lightly paint the petals with an eggwash (dehydrated egg whites that have been pasteurized work best for consumption). Then dust the petals with super-fine granulated sugar and dry. Store in an airtight container in a cool, dark place for preservation. Make flower syrup to use in baking, cocktails, coffee, drizzle over pancakes, ice cream, everything: One cup water, three cups sugar, three cups flower of choice. Dissolve sugar in water over medium heat, then throw in the flowers and simmer for 10 minutes. Throw peppery flowers into eggs or rice to infuse vibrant colors and add flavor. Throw in oil-and-vinegar-based homemade salad dressings for extra sweetness or pepperiness. Make flower vodka: Two cups vodka, half-cup flower petals. Combine and let sit for 48 hours, then strain. Freeze in ice cubes for cocktails, lemonades or sparkling water. Dry petals and steep in teas, sauces and syrups for a more concentrated taste. Simply use to garnish cakes, desserts, beverages. Get creative!

SOME THINGS TO KEEP IN MIND Use flowers that are grown without pesticides. For the best flavor and aroma, eat flowers at their peak. Avoid wilted, faded flowers and unopened blossoms (they tend to have a bitter or unappealing flavor). Slowly introduce new flowers into your diet, carefully watching for any allergic reactions. Proper identification is key! Some flowers are poisonous, while others have only certain edible parts.

SPRING 2014

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Profile for Eide Magazine

THE CURIOUS ISSUE  

Spring 2014: Behind the scenes of Chrisley Knows Best, offstage with Young the Giant, the slow fashion movement, industrial design, Sophia W...

THE CURIOUS ISSUE  

Spring 2014: Behind the scenes of Chrisley Knows Best, offstage with Young the Giant, the slow fashion movement, industrial design, Sophia W...

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