are you sitting, people?? my first ever blog post.
please be kind.
first, i want to make you a promise: i can't stand having to scroll to the bottom of a post—past a zillion pix—for the recipe. so, i will always put it higher up in the post, wherever makes the most sense.
second, i'd like to apologize in advance: my recipes can be somewhat detailed (read: verbose).
SO, here we go!
combined here are two of my favorite things: sweets and gardening. i've always been curious about candied edible flowers and how they're made. i can't say i've done extensive research, but i'll share what i know so far.
nasturtiums are absolutely one of my fave flowers. in order for a flower to qualify as a favorite, i must love the look of the leaf as much as the flower, since the blooms aren't always around, but the leaves are. and the nasturtium has the prettiest lilypad-like leaves. LOVE.
cocktail party trivia: did you know that they are often planted in vegetable gardens because they attract aphids and other pests away from the vegetables?
AND they are edible! the leaves are also edible and great added to salads. they have a peppery, mustard-y taste.
how can the nasturtium not be a favorite with all these plusses??
enter (a not so controlled) experiment with two test groups:
i read up on Martha's take. and the LA Times. for the meringue powder option, Taste of Home.
then the research phase abruptly ended because i was too excited to start. what can i say? sometimes i lack discipline.
i went out to the garden with my shears and snipped 12 blossoms. i kept about ½" of stem, thinking that may help me handle them better when they're wet.
NOTE: later, during the candying process, i realized it's best to select younger blooms that are not quite completely open because they're sturdier and will hold up better to the process. i found that fully open blooms were more fragile.
i didn't think to take many photos of the process. ok, i lied....i did.
But, i was so darn impatient to see if this would actually work. and my fingers were extremely slimy. and my phone was charging.
egg white solution:
meringue powder solution:
results and observations:
so, please ask any questions...and do let me know if you give it a whirl!
Click here to edit
I'm now part of the Amazon Influencer Program, which basically means you can now find a collection of my favorite baking tools all in one place! When you go to my shop, you'll see what I recommend, complete with helpful tips in the comments. I do get a small fee for any items purchased through my storefront. click the button below to access my shop, and feel free to email me with any questions!