Flower power

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What is a more beautiful way to preserve summer than through some candied edible flowers.

A while back we visited the fantastic farm Melgården in Østerdalen, Norway, where Live Huse grows and produces edible organic flowers, both fresh and candied. She showed us around the fabulous estate established sometime before 1465 and with the main house built around 1876. The historic garden is slowly being set back to its original state, but it also houses the area where Live, the 13th lady of the house, grows a wide selection of edible flowers, herbs and plants. The harvest is sold to restaurants or through gourmet shops like Gutta på Haugen and Machmanns. Use fresh edible flowers in salads, drinks and as garnish on dessert. The candied flowers are perfect decorations on cakes and sweets.

If you can’t get hold of any of Live’s small pieces of art, you can try to make your own candied flowers. Make sure all flowers you eat are not poisonous, but edible, organic and without any pesticides. More often than not, flowers at your florist are sprayed with chemicals and are not fit for human consumption. It is best to either buy packets that are specifically labelled as edible flowers or grow them yourself. Live uses a soft brush to cover the flowers with a thin even coat of egg white. Then she drizzle them with fine sugar so they’re completely covered. After drying for about 24 hours the flowers have hardened and can be conserved for up to one year.

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Photo of cake – courtesy of Melgården by Aina C. Hole. Styling by Marianne Pfeffer Gjengedal

 

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Photo of cake – courtesy of Melgården by Aina C. Hole. Styling by Marianne Pfeffer Gjengedal

 

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Photo of drink – courtesy of Melgården by Aina C. Hole. Styling by Marianne Pfeffer Gjengedal

 

Get the recipes for these cakes in the new issue of Bake. Melgården is working on a web shop to open soon, in the meantime you can contact Live directly at post@melgarden.no if you are interested in her products.

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