While daisies aren’t really that tasty, many flowers are – pansies, violas, roses and snapdragons to name a few – and the best way to eat them is either “au natural” as a colorful accent in a salad or as a sweet treat on a cookie or cupcake.
Blooming Salad
Cupcake with Pansy
While the art of crystallizing flowers has been around for hundreds of years, it is a time consuming, very labor-intensive and often messy process (pick and wash the flowers, dip them in egg whites, coat them in sugar and wait for them to dry.)
Sweetfields - Crystallized Mixed Flowers
Meadowsweets - Crystallized Roses
Lucky for us, companies like Sweetfields and Meadowsweets make it easy to adorn our desserts with these delicious sugared beauties. With so many varieties and colors to choose from, one can turn a simple cake into a work of art! We think these flowers are too pretty to eat, don’t you?
Martha Stewart - Flower Cake
The Perfect Wedding Cake
Photos by Leigh Berisch for Sunset.com and from Sweetfields, Meadowsweets, and Martha Stewart
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