It’s violet season!
My parents had a few clusters of adorable purpley violets in their front yard and let me take my pick. They’re definitely organic and safe to eat, though possibly not the more delicious variety…I don’t know anything about flowers. They do have a very faint purpley taste, though. Violets taste like purple!
They seem pretty…sugared. So I think I did it right. I took 25-40 stemmed, cleaned and dried violets and brushed them with a mixture of 1 egg white and 1 Tbsp water (don’t dredge the flowers, or they’ll be too soggy and the sugar will just dissolve). Then I sprinkled ground sugar (about 1 cup, and you can see that I couldn’t grind mine as well as I’d like…I should get a pepper mill or something for it) liberally over the flowers and laid them out, stem side down on parchment paper to dry. Once they were dry and stiff I transferred them to a jar. EDIT: Let them dry at least 24 hours. Mine were not really dry and collapsed in on themselves in the jar. I don’t really care if they’re all crumpled, but if you’re sugaring them to top a cake or something you’ll want to let them dry for a while before trying to store, or just top the cake immediately. They’re definitely edible and sweet, though maybe not the most flavorful. I’ll wait and see if they improve with age.
I put all of the imperfect violets and loose petals (about 25-30 flowers) into a jar with 6 oz. of vodka. I don’t know if that will work, either. EDIT: Next morning and almost all the purple is gone from the flowers. I don’t know what that means.
But hey, free edible flowers are free edible flowers. I also sugared some mint leaves, which are stupid delicious, but didn’t take any pictures because I have plans for them. Mmm, minty plans.