Last week, after posting on my little French tart, and the week before that on cuatro leches cakes, I began to wonder why on earth I ordered very expensive French violet petals when our garden is brimming with colorful pansies, Johnny jump ups, and herbs - all of which can be crystallized easily.
It was actually Mark's idea. He came in from the garden on Sunday and said, "I don't think the pansies or Johnny jumps will last too much longer as the heat sets in. You should crystallize them for a blog post. They are so much better than store-bought.!" As they say in Italy, "Figuriamoci!" (Go figure!) Why didn't I think of that?
I’ve been crystallizing flowers since my early 20s, when I lived in Upstate New York. I had thousands of violets in my yard - from the purest white to yellow, magenta, blue, "Confederate" (white with grayish-purple streaks ), and deep purple. Violets candy beautifully, but so do many other edible flowers.
When I first did it, I used a Martha Stewart recipe that called for powdered egg whites; not a success! Martha failed me - the powdered egg whites clumped when rehydrated, and were difficult to use.
So I started using good, old fashioned egg whites straight from the egg. And they worked like a charm.
Things I have learned from experience:
• Use real egg whites
• Don't use too much egg white per blossom
• Never dip your flowers or herbs in egg white; always brush it on
• Use a watercolor brush
• Tweezers can be handy
• Waxed paper or parchment is crucial
• Never do this on humid days
• Make sure you are using edible flowers, many flowers are poisonous
• Use only organically grown flowers and herbs
• Never use flowers treated with pesticides
• Use small, firm flowers
• Use regular granulated sugar
I think that is about it. I think you are ready now to hit the garden and see it through a new lens. A crystal lens!
~ David
PS - I rarely add a postscript, but this post was photographed with a new 35mm fixed lens given to me by my friends Lee and Lynn. Lee talked me out of my "auto setting" comfort zone and helped me to start looking at objects through a truly different lens (and aperture setting)! I have had a lot of fun playing with depth of field - the first image of the Johnny jump ups in the vase, and then the single Johnny jump up floating in the tiny vase with its blurred friends below are my two favorites!
Crystallized Flowers and Herbs
1 egg white
granulated sugar
edible flowers and herbs (recommendations below)
Flowers to use: pansies, violas, Johnny jump ups (heart’s ease), violets, rose petals, calendula petals.
Herbs to use: spearmint, peppermint, thyme. I have thought about trying tarragon, but haven't yet.
Pick your herbs and flowers early in the day. Wash them to remove any dust, pat them dry with paper towels to remove excess water, stand them in a glass of water, and let them air dry completely.
When ready to crystallize, whisk the egg white well. Have sugar at hand, and a piece of waxed paper laid out flat. Carefully paint both sides of the flower/herb with egg white. Then, holding the flower/herb by the stem with one hand (this is where tweezers can be useful!), sprinkle some sugar over both sides with the other hand. Place them on the waxed paper to dry.
For flowers, I place them face down first until they are good and stiff, then flip them over to finish drying. By doing this, you are preserving the shape of the flower as they will be seen from the front. This doesn't matter as much with herbs or flower petals.
Allow them to dry for several hours, then store in an airtight container between layers of tissue paper for up to two weeks.
Labels: candied flowers, candied min, candied pansies, candied violets, crystallized flowers, crystallized johnny jump ups, crystallized pansies
