!—- ShareThis BEGIN -—> <!—- ShareThis END -—>
>> 12 to 24 borage flowers
>> 1 egg white at room temperature
>> 1 cup organic cane sugar (white sugar can be used)
>> Few drops of water
>> Small craft paintbrush
Combine egg white with water. Using a fork lightly beat until white just shows some bubbles. Place sugar in a shallow dish. Hold flower with one hand in with the other, dip a small paintbrush into the egg then gently paint the flower with the mixture. Gently sprinkle flower with sugar.
Place completed flowers on a wire rack covered with parchment paper to dry. Repeat with other flowers.
Allow to completely dry before using as a decorative topping to a cupcake, cake, etc. Depending on humidity this may be anywhere from 12-36 hours. Store crystallized flowers in an airtight container until required.
Note: any edible wild flower can be used for this recipe. You might also want to use this as a topping for another one of our recipes: Wild Blueberry and Lemon Cake.
Wild Edibles in Recipe: Borage
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Miscellaneous
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.