Crystallized Lavender Flowers

Makes 2 Dozen Crystallized Flowers

One of the easiest transformations for lavender occurs when you crystallize its flowers to be used as cake and pastry decorations or nibbled like candy. Because of the fragrant oils contained in lavender flowers, each separate candied calyx with its corolla becomes, in effect, a tiny lavender- flavored breath freshener. Leave the heads on the stems to make drying easier.

2 dozen fresh lavender flower heads

1 egg white

¼ cup confectioner's sugar or superfine sugar

Pick the flowering heads when they are about 50 percent open, leaving stems 4 to 6 inches long. Let any surface moisture evaporate from the heads, if they aren't already dry. Lightly whisk the egg white in a small bowl. Using a small watercolor brush, apply a thin coating of egg white to all surfaces of each flower head, making sure to rub it between and around the individual calyxes. Push a drinking straw into the confectioner's or superfine sugar and use it to blow the sugar over each egg-white-coated flower head as you rotate the stem between your index finger and thumb. Alternately, gently tap a spoonful of sugar above the flower head to achieve the same effect. Repeat once or twice to coat all flower surfaces evenly, but don't apply so much sugar that the color of the blossoms begins to fade. Set each flower stem upright in a piece of plastic foam to allow the egg whites to dry thoroughly. This sugaring process will preserve the blossoms for years. Store the crystallized flower heads in a lidded jar.

source: The Lavender Garden by Robert Kourik