How to Store Harvested Grow Edible Flowers for Winter? - Plant Care Guide

To store harvested edible flowers for winter and extend their vibrant beauty and delicate flavors, several effective preservation methods can be employed, including drying, freezing, candying, and infusing. The ideal method largely depends on the specific type of flower, its intended culinary use, and how well it retains its color and flavor after preservation. Proper harvesting and preparation are crucial first steps for any successful winter storage.

What is the best way to preserve the color and flavor of edible flowers?

The best way to preserve the color and flavor of edible flowers often involves specific methods tailored to the flower's delicate nature, with freezing and drying being the most common and effective, followed by techniques like candying or infusing for specific uses. Retaining the vibrancy and essence of fresh blooms requires careful handling and prompt processing after harvest.

Here's a breakdown of the best approaches for preserving color and flavor:

1. Freezing (Excellent for Color, Good for Flavor/Texture):

   • Method: Freezing individual petals or whole small flowers in ice cubes or between sheets of wax paper preserves their color exceptionally well. Ice cubes also prevent freezer burn and make them ready for use in drinks or dishes.
   • Best for: Pansies, violas, nasturtiums, borage, chive blossoms, calendula petals, rose petals.
   • Benefits: Retains color and a good portion of fresh flavor better than drying for many delicate flowers. Texture will soften significantly after thawing, making them best for infusions, drinks, or cooked dishes rather than fresh garnish.
   • How to: Place clean, dry flowers/petals in ice cube trays, fill with water, and freeze. Once solid, transfer to airtight freezer bags.

2. Drying (Best for Concentrated Flavor, Good for Color in some cases):

   • Method: Air drying, using a food dehydrator, or even oven drying at very low temperatures. Proper drying removes moisture while attempting to preserve essential oils and pigments.
   • Best for: Lavender, roses (especially darker varieties for color), chamomile, calendula, bee balm, borage. Flowers with lower moisture content and stronger intrinsic flavor/color.
   • Benefits: Concentrates flavor (especially for herbs/teas), creates a shelf-stable product. Color can fade, but often holds well for petals used in potpourri or teas.
   • How to: Spread clean, individual petals or small whole flowers on screens, or hang bunches of flowers (like lavender) in a dark, warm, well-ventilated area until crisp dry. A food dehydrator offers precise control.

3. Candying/Crystallizing (Excellent for Color, Texture, and Decorative Use):

   • Method: Brushing flowers with egg white and coating them with superfine sugar, then allowing them to dry.
   • Best for: Pansies, violas, rose petals, borage flowers. Flowers that are flat and sturdy.
   • Benefits: Preserves color and shape beautifully, creates a delicate, sugary crunch perfect for edible decorations. Flavor is sweetened.
   • How to: See detailed section below.

4. Infusion in Oil, Vinegar, or Honey (Flavor Preservation):

   • Method: Submerging edible flowers (fresh or dried) in a liquid medium to extract their flavor and aroma.
   • Best for: Roses, lavender, calendula, borage, nasturtium (for vinegar).
   • Benefits: Preserves the essence of the flower's flavor within the medium.
   • How to: See detailed section below.

No matter the method, always start with freshly harvested, clean, dry, and pesticide-free edible flowers. The quicker you process them, the better the final preserved quality for your winter enjoyment.

What edible flowers are best suited for winter storage?

The best edible flowers for winter storage are those that retain their color, flavor, or structural integrity well through various preservation methods like drying, freezing, or candying. Some flowers are naturally more robust and adapt better to being stored than others.

Here's a list of edible flowers that are particularly well-suited for winter storage:

1. *Roses (Rosa spp.):*

   • Preservation Method: Excellent for drying (petals for tea, potpourri, flavoring) and candying (whole small flowers or individual petals). Can also be frozen in ice cubes.
   • Benefit: Retains fragrance and beautiful color (especially red and pink varieties) when dried.
   • Uses: Teas, syrups, baked goods, jellies, garnishes.

2. Lavender (Lavandula angustifolia):

   • Preservation Method: Best for drying. Hang whole stems upside down in a dark, well-ventilated area.
   • Benefit: Retains its strong, distinctive fragrance and flavor remarkably well.
   • Uses: Herbal teas, baking (cookies, scones), infused sugars, potpourri, culinary rubs.

3. Calendula (Calendula officinalis - Pot Marigold):

   • Preservation Method: Excellent for drying (petals). Can also be frozen.
   • Benefit: Retains its vibrant orange/yellow color beautifully when dried, often called "poor man's saffron."
   • Uses: Teas, coloring and flavoring rice or soups, in baked goods, infused oils.

4. Chamomile (Matricaria recutita - German Chamomile):

   • Preservation Method: Best for drying (whole flower heads).
   • Benefit: Retains its calming properties and characteristic apple-like flavor and aroma.
   • Uses: Herbal teas (especially before bed), infusions.

5. Pansies & Violas (Viola x wittrockiana & Viola tricolor):

   • Preservation Method: Excellent for freezing in ice cubes or candying. Can be delicately dried, but color fades.
   • Benefit: Retains vibrant colors when frozen or candied, making them stunning garnishes.
   • Uses: Decorative garnishes for drinks, desserts, salads.

6. Borage (Borago officinalis):

   • Preservation Method: Good for freezing in ice cubes. Can also be sugared/candied.
   • Benefit: Keeps its unique starry blue color when frozen.
   • Uses: Cocktails, infused water, delicate garnishes.

7. Chive Blossoms (Allium schoenoprasum):

   • Preservation Method: Best for freezing (either whole or separated florets in ice cubes) or infusing in vinegar. Can be dried, but flavor significantly diminishes.
   • Benefit: Retains its mild oniony flavor and attractive purple color.
   • Uses: Flavored vinegars, savory dishes, garnishes.

8. Nasturtiums (Tropaeolum majus):

   • Preservation Method: Best for infusing in vinegar (for a peppery kick). Can be frozen in ice cubes, but texture changes.
   • Benefit: Imparts a peppery, spicy flavor to vinegars.
   • Uses: Flavored vinegars, salad dressings.

Important Considerations:

• Pesticide-Free: Only harvest edible flowers that you know are grown without pesticides or harmful chemicals.
• Dry Harvesting: Always harvest flowers when they are dry (no dew or rain) to prevent spoilage during preservation.
• Prompt Processing: Preserve them as soon as possible after harvesting for the best quality.

By choosing the right flowers and methods, you can enjoy the beauty and flavor of edible flowers throughout the winter months.

How do you dry edible flowers for long-term storage?

Drying edible flowers is an effective and ancient method for long-term storage, concentrating their flavors and making them shelf-stable for use in teas, baked goods, and crafts throughout winter. Success hinges on removing moisture quickly and thoroughly while preserving as much color and aroma as possible.

Here are the best ways to dry edible flowers for long-term storage:

1. Air Drying (Best for sturdy flowers/herbs):

• Best for: Lavender, chamomile, calendula petals, rose petals (from dry, airy varieties), bee balm. Flowers with lower moisture content and good structure.
• Method:
  1. Harvest Dry & Clean: Gather flowers when dry, free of dew or rain. Gently shake to remove insects. Do not wash if possible; if you must, ensure they are completely dry before drying. Remove any excess stem and unwanted foliage.
  2. Prepare: For whole flowers (like lavender), tie small bunches (5-10 stems) together with twine or a rubber band. For individual petals (roses, calendula), spread them in a single layer.
  3. Choose Location: Hang bunches upside down in a dark, warm, dry, and well-ventilated area (e.g., attic, closet, dry pantry, shed). Sunlight can bleach colors. Good air circulation is key to preventing mold.
  4. Spread: Individual petals can be spread on screens (like a window screen or a drying rack for herbs) to maximize airflow.
  5. Dry Time: Drying can take 1 to 3 weeks, depending on humidity, temperature, and flower type. Flowers are dry when they are crisp and crumble easily.

2. Using a Food Dehydrator (Faster, More Control):

• Best for: Most edible flowers, including calendula, rose petals, pansies, violas (though color may still fade slightly).
• Method:
  1. Harvest & Clean: Same as air drying.
  2. Prepare: Spread individual flowers or petals in a single layer on dehydrator trays, ensuring no overlapping for even drying.
  3. Set Temperature: Set the dehydrator to its lowest temperature setting (usually 95-105°F / 35-40°C). Higher temperatures can "cook" the flowers, leading to color and flavor loss.
  4. Dry Time: Dehydrating can take anywhere from a few hours to a day, depending on the flower's moisture content and ambient humidity. Check frequently.
  5. Test for Dryness: Flowers are fully dry when they are brittle, crisp, and no longer pliable.
  6. Cool: Let the dried flowers cool completely before storing.

3. Oven Drying (Use with Caution, Less Ideal):

• Best for: Heartier flowers, used as a last resort if a dehydrator or ideal air-drying conditions aren't available.
• Method:
  1. Prepare: Same as air drying. Spread flowers/petals in a single layer on a parchment-lined baking sheet.
  2. Low Temperature: Set your oven to its absolute lowest temperature (usually 100-150°F / 40-65°C). If your oven doesn't go that low, try using just the pilot light heat or crack the oven door slightly to allow moisture to escape.
  3. Monitor Closely: This method requires constant vigilance to prevent scorching. Turn flowers frequently.
  4. Dry Time: Can take several hours.

Storage of Dried Edible Flowers:

1. Ensure Completely Dry: This is paramount. Any residual moisture will lead to mold.
2. Airtight Containers: Store dried flowers or petals in clean, dry, airtight containers (glass jars, sealed plastic bags).
3. Cool, Dark Place: Keep containers in a cool, dark pantry or cabinet away from direct sunlight and heat, which can cause color and flavor degradation.
4. Label: Clearly label with the flower type and date of drying.
5. Shelf Life: Properly dried flowers can last 6 months to 1 year or more, though flavor and color may slowly diminish over time.

By choosing the appropriate drying method and meticulously following storage guidelines, you can enjoy your harvested edible flowers throughout the winter months.

What is the process for freezing edible flowers in ice cubes?

Freezing edible flowers in ice cubes is an elegant and practical method for preserving their fresh color and delicate beauty for winter use, especially for garnishes in drinks or chilled dishes. This process protects the flowers from freezer burn and makes them easy to portion and use.

Here's the process for freezing edible flowers in ice cubes:

1. Harvest and Prepare Flowers:

   • Timing: Harvest flowers or petals when they are fresh, fully open, and dry (no dew or rain). Early morning after the dew has dried is often ideal.
   • Clean: Gently inspect each flower or petal for any insects or debris. If necessary, very gently rinse under cool, running water.
   • Dry Thoroughly: This is crucial. Lay the flowers/petals on a clean kitchen towel or paper towels and let them air dry completely. Any excess moisture can lead to unsightly ice crystals and affect the clarity of your ice cubes.
   • Separate: For larger flowers, separate them into individual petals. For smaller flowers (like violas), they can be frozen whole.

2. Arrange in Ice Cube Trays:

   • Choose Trays: Use clean ice cube trays of any size or shape. Silicone trays are excellent for easy removal.
   • Placement: Carefully place one or more flowers or petals into each empty ice cube compartment. Arrange them artfully if you wish, ensuring they lie flat or as desired.

3. Add Water (and Freeze Partially):

   • Partial Fill: Gently pour filtered water into each compartment, only filling about halfway.
   • First Freeze: Place the trays in the freezer and allow this first layer of water to freeze solid. This step is important because it locks the flowers in place, preventing them from floating to the top when you add the remaining water.

4. Top Off and Freeze Fully:

   • Second Fill: Once the first layer of water is frozen and the flowers are anchored, top off each compartment with the remaining water.
   • Final Freeze: Return the trays to the freezer and allow the ice cubes to freeze completely solid.

5. Store for Winter:

   • Remove from Trays: Once fully frozen, remove the flower ice cubes from the trays.
   • Airtight Storage: Transfer the cubes to airtight freezer bags or containers. This prevents freezer burn and keeps them fresh for several months.
   • Label: Label the bags with the flower type and date.
   • Shelf Life: Frozen flower ice cubes can be stored for 6-12 months, though it's best to use them within 6 months for optimal appearance and minimal texture change.

Tips for Success:

• Filtered Water: Using filtered or distilled water can result in clearer, more aesthetically pleasing ice cubes.
• Delicate Flowers: This method works particularly well for delicate flowers like pansies, violas, borage, and small rose petals.
• Avoid Overcrowding: Don't cram too many flowers into one cube, which can make it murky.

By following these steps, you'll have a beautiful supply of edible flowers ready to brighten your drinks and dishes throughout the cold winter months.

How can you candy or crystallize edible flowers for winter decoration?

Candying or crystallizing edible flowers is a beautiful way to preserve their form and vibrant color for winter decorative use on desserts, cakes, and other confections. This technique transforms delicate blooms into sparkling, sugary embellishments that can last for months.

Here's how to candy or crystallize edible flowers:

1. Choose the Right Flowers:

   • Best for: Pansies, violas, rose petals (individual or small whole roses), borage flowers, lavender florets. Choose flowers that are flat or have a relatively simple shape and are sturdy enough to handle.
   • Avoid: Very delicate, watery, or complex flowers that won't hold their shape or will turn soggy.

2. Materials You'll Need:

   • Fresh, Clean Edible Flowers: Harvested dry, free of dew/rain, and completely pesticide-free.
   • 1 Egg White: From a fresh, pasteurized egg.
   • Superfine Granulated Sugar (Caster Sugar): This fine sugar adheres better and creates a delicate sparkle. Granulated sugar can be too coarse. If you don't have superfine, you can process regular granulated sugar in a food processor until finer.
   • Small, Soft Paintbrush or Pastry Brush: Dedicated for food use.
   • Wax Paper or Parchment Paper: For drying the flowers.
   • Baking Sheet or Flat Surface: To hold the drying paper.

3. The Candying Process:

   • Step 1: Prepare Egg White: Lightly beat the egg white with a fork until it's just foamy. Do not whip it into stiff peaks. You just want it slightly frothy and workable.
   • Step 2: Prepare Sugar: Pour a small amount of superfine sugar onto a clean, dry plate or shallow bowl. Have more sugar ready to refill.
   • Step 3: Brush the Flowers:
     • Hold an individual flower or petal by its stem or base.
     • Using the paintbrush, gently but thoroughly brush the entire surface of the flower/petal with egg white. Ensure all crevices and both sides (if possible and practical) are lightly coated. Don't drown it, but make sure it's covered.
   • Step 4: Coat with Sugar:
     • Immediately after brushing with egg white, gently sprinkle the superfine sugar generously over the entire flower/petal. Alternatively, you can gently place the flower face down into the sugar and then lift and sprinkle more over the back.
     • Carefully tap off any excess sugar.
   • Step 5: Dry:
     • Carefully transfer the sugared flower to a sheet of wax paper or parchment paper on a baking sheet.
     • Repeat the process with the remaining flowers.
     • Place the baking sheet in a cool, dry, well-ventilated area away from direct sunlight or humidity. A wire rack can help with airflow.
     • Dry Time: The flowers need to dry completely, which can take anywhere from 24 hours to 3-4 days, depending on the flower type and humidity levels. They are dry when they are crisp and rigid to the touch.

4. Storage of Candied Flowers:

   • Once completely dry and crisp, carefully transfer the candied flowers to an airtight container.
   • Store them in a cool, dark, and dry place (like a pantry) for optimal freshness. Avoid refrigeration, as humidity can cause them to soften.
   • Layering: If stacking, separate layers with wax paper to prevent sticking.
   • Shelf Life: Candied flowers can last for several weeks to a few months if stored properly, making them perfect for winter use.

Candied edible flowers add a touch of elegant sparkle to any winter dessert, making them a delightful way to preserve the beauty of your garden's bounty.

How can you infuse edible flowers into oils, vinegars, or honey for winter use?

Infusing edible flowers into oils, vinegars, or honey is a wonderful way to capture their delicate flavors and aromas, creating unique culinary ingredients for winter cooking and baking. This method allows you to enjoy the essence of your harvest long after the blooming season has passed.

1. Infusing Edible Flowers in Oils:

• Best for: Roses (petals), Calendula (petals), Lavender (buds). Flowers with distinct oil-soluble flavors.
• Method:
  1. Harvest & Dry: Use freshly harvested, dry, and thoroughly cleaned flower petals/buds. For oils, it's often safer to use partially dried or fully dried flowers to minimize the risk of botulism from residual moisture, especially for long-term storage.
  2. Choose Oil: Select a neutral-flavored oil, such as light olive oil, sunflower oil, grapeseed oil, or sweet almond oil (for non-culinary body oils).
  3. Prepare: Loosely fill a clean, sterilized glass jar with the flowers/petals.
  4. Add Oil: Pour the chosen oil over the flowers, ensuring they are completely submerged. Leave at least 1 inch of headspace.
  5. Infuse: Seal the jar. Place it in a cool, dark place for 2-4 weeks. Gently shake the jar every few days to encourage infusion. Some prefer to infuse in a sunny window for a short period (1 week) to speed up infusion, but be cautious of spoilage.
  6. Strain: After infusion, strain the oil through a fine-mesh sieve lined with cheesecloth to remove all flower material. Squeeze out any remaining oil from the flowers.
  7. Store: Pour the infused oil into clean, dark glass bottles. Store in a cool, dark place or refrigerate to extend shelf life.
• Caution: Always use thoroughly dried flowers to reduce the risk of botulism in oil infusions. If using fresh flowers, store the oil in the refrigerator and use within 1-2 weeks.

2. Infusing Edible Flowers in Vinegars:

• Best for: Nasturtiums (flowers & leaves for peppery flavor), Chive Blossoms (onion flavor), Borage (mild cucumber flavor), Rose petals (delicate floral notes).
• Method:
  1. Harvest & Clean: Use fresh, dry, and clean whole flowers or petals.
  2. Choose Vinegar: Select a good quality vinegar. White wine vinegar or apple cider vinegar are good neutral choices.
  3. Prepare: Loosely fill a clean, sterilized glass jar with the flowers.
  4. Add Vinegar: Pour the vinegar over the flowers, ensuring they are completely submerged.
  5. Infuse: Seal the jar with a non-metallic lid (plastic or a metal lid with a plastic barrier). Place in a cool, dark place for 2-4 weeks. Shake gently every few days.
  6. Strain: After infusion, strain the vinegar through a fine-mesh sieve lined with cheesecloth to remove all flower material.
  7. Store: Pour the infused vinegar into clean glass bottles. Store in a cool, dark pantry.
• Benefits: Infused vinegars make delightful salad dressings, marinades, or splashes for cooked dishes. The acidity of vinegar helps preserve the flower's essence.

3. Infusing Edible Flowers in Honey:

• Best for: Lavender, Roses (petals), Chamomile, Anise Hyssop. Flowers with compatible sweet/herbal flavors.
• Method:
  1. Harvest & Dry: Use fresh, dry, and clean flowers or petals. For honey, it's generally best to use fresh flowers, or very freshly dried if the flowers are robust like lavender buds.
  2. Prepare: Loosely fill a clean, sterilized glass jar with the flowers.
  3. Add Honey: Pour raw honey over the flowers, ensuring they are completely submerged. Use a spoon to gently press flowers down and release any air bubbles.
  4. Infuse: Seal the jar. Place it in a warm spot (like a sunny windowsill or near a warm appliance) for 1-4 weeks. The warmth helps the honey become more liquid and aids infusion. Turn the jar daily.
  5. Strain (Optional): You can strain the honey through a fine-mesh sieve to remove the flowers for a clear infused honey. Alternatively, you can leave the flowers in, especially if they are small and palatable (like lavender buds).
  6. Store: Store infused honey in an airtight container in a cool, dark place.
• Benefits: Delicious in teas, on toast, with yogurt, or as a natural sweetener.

These infusion methods allow you to capture the ephemeral beauty and taste of edible flowers, ensuring you have their unique essences to enjoy in your kitchen all winter long.