both antimicrobial proteins (p. 77) and a
sticky liquid for the sugar to dissolve into, and
the concentrated sugar pulls water out of any
surviving microbes. When working with
flowers, the cook should observe two
cautions: avoid flowers that are known to
contain defensive plant toxins, or that may
have been treated with pesticides or
fungicides in the greenhouse or garden.
Some Edible and Inedible FlowersEdible Flowers
Herbs (chive, rosemary, lavender)
Rose
Violet, pansy
Daylily
Begonia
Jasmine
Geranium (many herb and fruit scents)
Lilac
Orchids
Chrysanthemum, marigold