You will wade through a world of flowers, and this time you will also know which flower to eat with your breakfast, lunch, tea or dinner! For tea time you can try Hibiscus Tea: pour boiling water over one teaspoon of crumbled dried hibiscus blossoms or one tablespoon of chopped fresh blossoms. Steep for ten minutes and make the tea.
Sugared leaves and flowers: coat mint leaves, rose petals, or violet blossoms, or other edible flowers like marigolds, chrysanthemums or pansies and use them to decorate cakes, muffins and other sweetmeats. This is how you can use any of them to make sugared icing for cakes, pastries, salads etc.
One cup leaves, petals or blossoms.
One egg white
Superfine granulated sugar
Pick the leaves and blossoms early in the day, rinse and dry them nicely. Separate rose petals and remove mint leaves from the stems.
Beat the egg white to soft peaks. Dip each leaf, petal, or blossom in the egg, coating it on all sides. Or paint on the egg white with a water colour brush. Sprinkle the sugar over each piece, coating the surface as completely as possible. Lay the leaves and flowers on wax paper and leave them to dry for a day or two. You can also dry them on a rack atop a cookie sheet. Put them in an oven preheated to 200 deg. F, turn off the heat, and leave the oven door ajar.
They will dry up within an hour or two. Store the sugared items in an airtight container, separated by sheets of wax paper. You can use them to ice cakes, muffins, trifles and other sweet dishes. Mint syrup: You can use this syrup to spoon over fresh fruit or ice cream or use it as a base for a cooling summer drink. Combine half cup mint leaves, half cup water and one cup sugar. Put them in a saucepan and bring to a boil. Cook on low heat until it thickens, strain and cool and use. But please make sure that each and every flower has been grown in organic soil, where no pesticides or any other medicine has been used on them.