Candied violets

This time of year before the mower gets to it, the lawn turns into a carpet of violet blossoms. Since violets are edible and we don't spray with any chemicals, the little flowers end up adorning some of our food- the fresh flowers look pretty tossed in salads or placed atop cakes. I don't know why, but to me eating flowers seems a little luxurious. But the delicate blooms won't last long after picking. So this year I thought I'd try to preserve them a little longer by crystallizing the flowers. I followed the basic recipe over here.

The process is a little fiddly, but also a little addicting. Now I'm wondering how peppery nasturtium tastes when coated in sugar...hmmm.