Select edible flowers that will dry well. Such edible flowers include lavender, rose, hibiscus, violets, pansies/violas, nasturtiums, marigolds (calendula, French marigold), chamomile, Borage and chives. There are many more too––read up on edible flowers to find more choices.
Wash the flowers. Rinse quickly under cold water and gently shake off any drops of water still present. Allow the flowers to dry thoroughly before going ahead with the drying process.
If you don't have a commercial dehydrator, use paper towel. Arrange paper towel in a warm, breeze-free spot in the kitchen or some other convenient place in your house.Dry Edible Flowers Step 3Bullet1.jpg Place the flowers across the paper towel (use as many pieces as needed) and avoid overlapping any flowers (keep them all separate).Dry Edible Flowers Step 3Bullet2.jpg Leave them to dry. They should dry within a day or two.
Alternatively, use a commercial dehydrator. Follow the instructions provided with the dehydrator. Again, avoid overlapping the flowers while they're drying.
If you have a lot of flowers and they have long stems, tie them together in a bunch. Hang them from somewhere to dry in the same manner that herbs are dried.
Store the dried edible flowers with care. Before storing, ensure that the flowers are completely dry. Any moisture in them still will cause the growth of mildew and they'll have to be discarded. Store the flowers in an airtight container and keep them away from light.Dry Edible Flowers Step 6Bullet1.jpg Store in a cool and dry location.Dry Edible Flowers Step 6Bullet2.jpg Dried edible flowers can also be stored in sugar.Dry Edible Flowers Step 6Bullet3.jpg
Use the dried edible flowers in recipes calling for edible flowers. Many of the flowers will be rehydrated with the addition of a little water while others can simply be added straight to jams, jellies and drinks for immediate use.
Comments
0 comment