What preservation methods work for edible flowers?
Written by
Michael Sullivan
Reviewed by
Prof. Samuel Fitzgerald, Ph.D.By preserving edible flowers, you can enjoy their flavors long after their growing season has passed. Proper methods of preservation will enhance the flowers' flavor, color, and texture for four-season enjoyment. Some methods are better suited for certain kinds of flowers; soft-petalled flowers require more delicate methods than those with sturdy petals. Once you learn preservation methods, you can enjoy the summer's bounty in winter meals.
Freezing Technique
- Best For: Borage, mint, chive blossoms
- Method: Submerge in water or oil in ice cube trays
- Duration: 3-6 months frozen
Drying Technique
- Best For: Lavender, chamomile, rosemary
- Method: Hang upside-down in dark, ventilated spaces
- Duration: 1 year in airtight containers
Infusing Technique
- Best For: Calendula, rose, hibiscus
- Method: Steep in vinegars, oils, or honey
- Duration: 6 months refrigerated
Accurately freeze fragile blossoms. Placing borage flowers in sanitized ice cube trays filled with filtered water, or applying olive oil to mint flowers and freezing, is acceptable. Utilize these materials within six months for optimum ease of use. Thaw these items slowly in the refrigerator. Do not refreeze them, or the delicacy of the substance will be lost.
It is important to dry your flowers thoroughly. Use rubber bands to bundle your lavender stems together, then hang them upside-down in dark closets that maintain about 50% humidity. Check your chamomile daily, until the petals crumble into bits with a little pressure. Store the flowers in glass jars with silica packets. The dried flowers can be used in teas or as a seasoning blend.
Properly infuse oils and vinegars. Fill a sterilized jar with calendula petals and cover with warmed vinegar or oil. Store in a dark cabinet and shake the bottle daily. After four weeks, strain the infused liquid. The infused liquid should then be refrigerated. If any cloudiness develops, discard it.
Store short-term blooms in the refrigerator. Moisten the towels slightly and wrap squash blossoms in them. Place in a container or box with small holes for ventilation. Store at 34-38°F. Use within three days. Do not wash items before refrigerating, as this may cause them to spoil more quickly.
Candy flowers for decoration. Use your soft brushes to brush pansies with egg white. Sprinkle superfine sugar evenly all over. Dry on wire racks for 48 hours. Store between layers of parchment in an airtight tin. Please keep them away from humidity to prevent them from becoming sticky.
Read the full article: 20 Edible Flower Varieties for Gourmet Gardens
