• 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
Crystallized Flowers and Herbs
1 egg white
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.