Candied flowers

Candied flowers, also called crystallized flowers, are edible petals or whole blossoms coated or preserved in sugar. The Oxford Companion to Sugar and Sweets explains that petals can be truly candied, with sugar gradually penetrating them much as it does fruit, while whole flowers are too delicate for that and are made by a crystallization technique the French call praliner. A simpler home method skips cooking: flowers or petals are brushed with egg white and then dusted with sugar.

When using the egg white method, make sure every part of the petal is lightly coated, then let the flowers dry completely before storing them in an airtight container, so they stay crisp.

Violets, rose petals and pansies are popular choices. Use only flowers known to be edible and grown without pesticides, and treat them as a garnish for cakes, cupcakes and plated desserts.