Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Egg white |
1 teaspoon | Water |
50 \N | Sage and peppermint leaves |
50 \N | Violet,borage,or Johnny |
\N \N | Jump-up blossoms |
½ cup | Granulated sugar |
1. Seperate the egg and thin the egg white with one teaspoon of water. Spread the leaves and blossoms in a single layer on a sheet of waxed paper. 2. Use a small pastry brush, dampen each leaf and blossom with egg white mixture. 3. Sprinkle them with sugar and allow to dry for at least a day before serving. Leftovers can be stored for up to a month in the refrigerator.
Recipe works on other edibles such as lemon balm leaves and rose petals.
from the book of country herbal crafts by Dawn Cusick.