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How To Preserve Edible Flowers Correctly
To preserve edible flowers, they are two ways. One is to dry them in a dehydrator and then place them in the jar in a cool place. Or, if you’d like to keep the flowers fresh, put them air-tight glass jar lined with a damp towel and freeze them whenever needed.
It is very easy to make edible flowers from dried fruits such as apricots, strawberries, blueberries, cherries, raspberries, blackberries, cranberries, mangoes, apples, peaches, nectarines, plums, oranges, lemons, limes, bananas, kiwis, pineapples, papayas. , melons, figs, dates and many others.
Edible flowers can make various jams, such as dandelion wine and rose petal jam. Waving as a garnish or salad dressing, the edible flowers are fresh and fun, but they can also be included in a series of staples to use after the bloom season.
Dandelions
Dandelions are completely edible from the roots to the flowers, even if you want to eat the flowers when they are yellow. If you’ve ever thought these flowers were pretty, you’ll be glad to know they’re just as edible.
They taste like asparagus, sprouts and flowers and can be used as a salad or side dish. Flowers can be eaten directly from the plant but are mainly used in salads, dressings, teas and jams.
Delicate star-shaped flowers can be eaten fresh (salad) or used as toppings for soups, desserts, sauces and cocktails. Once hardened, you can store the flower petals in an airtight container to use for decorating cakes and other sweet treats.
If your flowers have thick buds or bases, it’s best to separate them and dry the petals. This place is good for storing cut flowers, but if you want to keep whole flowers like roses, carnations, peonies and daisies, you will need to remove the petals from the flower heads.
A step-by-step process for preserving flowers
Spread the collected flowers so they do not touch each other, and dry them on low heat for a couple of hours until no residual moisture is left on the petal. Once the flowers are picked, they should be refrigerated and used as soon as possible to get the best flavour.
If you want to keep edible flowers longer, you’ll need a food dehydrator to dry them out enough to store them for several months in an airtight container. This will depend on your flowers’ humidity level and size, but they will take 4 to 6 hours to dry.
Drying can take about 4-6 hours, and during this time, gently stir and stir the flowers so that they dry evenly. Gently cover as much of the surface of the flower as you can, then remove the flower and place it face down on a layer of parchment/parchment paper.
Use a clean brush to paint over the flower with the egg white; then sprinkle the flower with a thin layer of granulated sugar before placing it on a rack to dry before storing it in airtight containers.
Pour the sugar into a bowl, and once you’ve covered the flower with the beaten egg, place the flower with the sugar.
| Types | Shelf Life |
| Chamomile | 6-12 months |
| Lavender | 2-3 years |
| Hibiscus | 2 years |
| Dandelion | 2-3 years |
| Violets | 3 years |
To cover thin leaves that become soft due to the weight of the egg white (such as mint leaves), or clumsy or tough whole flowers, hold them by the stem over the sugar bowl and use a spoon to dust all sides (and inner areas) with sugar; Shake off excess sugar if necessary.
You can also coat the flower petals with egg white, sprinkle them with sugar and let them dry.
Using a brush, paint the “glue” on the bottom and then the surface of the flower, then gently dip the flower in sugar: first the top, then the bottom. You can caramelize the flowers by brushing them gently with egg whites and water and sprinkle them with sugar if desired.
Afterwards, remove the flowers from the refrigerator and place them in a warm place until completely dry.
If using thicker flowers or petals, dry them in a warm place to speed up the drying time, or separate the petals and crystallize them individually.
If you are using your own unsprayed flowers, use only the petals, not the pistils or stamens. Use spicy petals like garlic, rosemary, nasturtium or green onion (pictured above) for savoury dishes; use sweeter blooms like rose petals, violets or lemon verbena for cocktails and desserts.
To learn about How To Preserve Kiwi Fruit, check out my other article where I cover things in detail.
The secret to success when using edible flowers
The secret to success when using edible flowers is to keep the dish simple and not add a lot of other flavours that overpower the subtle flavour of the flower. Not all flowers or plant parts taste good; that’s why you want to pay attention to flowers that are edible and those that aren’t.
Keep in mind that not all parts of the flower are edible, and some varieties should be avoided if you are pregnant or breastfeeding. As mentioned above, not all flowers or plants are edible, so you should check with your doctor or plant specialist before consuming any plants or flowers.
Always remember to use flowers in moderation in your recipes due to the digestive issues that can occur with high consumption levels.
Most of the flowers listed can be eaten raw, with varying degrees of flavour and texture, and salads are a great way to use them. You can use edible flowers in many ways, from making gorgeous garden-style wedding cakes to simply decorating a pasture table. There are also mild-tasting flowers like primrose and flowery-tasting flowers like lavender and roses.
If you’re interested in How To Preserve Green Chillies, take a look at my other article.
Harvest flowers in a cooler weather
Harvesting in cooler weather ensures that you cut the flowers when they have the highest water content, keeping them fresh and vibrant. Hardier flowers (such as grass, chives, and marigolds) are usually kept in the refrigerator for up to two weeks.
In most cases, you can store edible flowers in the refrigerator for 3-4 days before they wilt, so it’s best to use them within that time frame. After your edible flowers have been simmered for a few hours, you can store them in airtight containers for several months.
What Happens if You Freeze Edible Flowers?
Edible flowers can be frozen and look just good if they remain frozen. However, they will quickly turn limp once defrost, and their colours will blacken. Instead, you can hang them upside down in a dark, dry, well-ventilated area and away from direct sunlight.
What to spray on flowers to preserve them?
As normal, trim your flower stems. Spray the flowers with hairspray before placing them in a vase, keeping the nozzle far enough away so that the force does not harm the delicate petals. Don’t go overboard: a light application is preferable to weigh them down with hairspray.
How do you preserve flowers without drying them?
Fresh, just-picked flowers can be preserved in wax for a satiny, fresh appearance without drying. This method gives delicate flowers such as roses, tulips, and daisies strength and longevity. Flowers maintained in this manner often survive a week if only a thin covering of wax is used. They stay longer if you apply more wax.