Tips for edible and candied flowers

If you decide to add flowers to a recipe, make sure that the flowers are indeed edible. Like mushrooms, some flowers can be harmful or even poisonous if eaten. (Kirk McKoy / Los Angeles Times)

Aug. 28, 2013 5:02 PM PT

Share via
- Email
- Facebook
- X
- LinkedIn
- Threads
- Reddit
- WhatsApp

Tips for using edible flowers and making candied flowers from the L.A. Times Test Kitchen

To candy a flower, brush or spray the entire surface of the flower with egg white, and then dust with sugar. I balance the stem of the flower over an inverted funnel here for more control. (Noelle Carter / Los Angeles Times)

Place the flowers on a nonstick surface until they are completely dry, then store them in an airtight container in a cool, dark place. (Noelle Carter / Los Angeles Times)

Candied lavender. I used green-tinted sugar for the leaves, and purple-tinted for the flowers. Colored sugar is easy to make; simply add food coloring to sugar in a bowl and whisk to combine. (Noelle Carter / Los Angeles Times)

Candied flowers drying, each tinted with a different shade of colored sugar. The coloring in the sugar keeps the flowers vibrant-looking after the natural color fades as the flower dries. (Noelle Carter / Los Angeles Times)

Decorating a cake with edible and candied flowers. I used marigold petals as a border around the base of each tier, and candied flowers to garnish. (Noelle Carter / Los Angeles Times)