By Claire Bush

There are a wide range of flowers that are edible, such as begonias, sunflowers, roses, violets and gardenias. Not only can the petals be washed and used in salads or as garnish, but they can also be combined with sugar and a little food color to make a delicately flavored enhancement for teas, baked goods and desserts.

Here's a recipe for that homemade flower sugar.

Ingredients

• 1 cup white sugar
• 1 ziploc bag
• flower petals

Directions

Select edible flowers grown without pesticides. Roses, sunflowers pansies are good ones to start. Remove petals from flowers and discard stem.

Rinse flowers in colander, then blot on paper towels to dry.

Place the sugar in ziploc bag, and add clean, dried flower petals. Squeeze out air from bag and seal, then place in cool dry place for 3-4 days to allow flower essence to blend with sugar.

Carefully remove petals from sugar, then zip bag closed and knead gently with hands. Sugar is ready to use.

To color sugar: Squeeze a tiny drop of food coloring (blue for lavender, pink for rose, yellow for sunflower, etc.) into the bag. Knead and shake bag gently. to distribute. Leave in bag, or store sugar in an airtight container.

About The Author: An Arizona freelance writer for the past decade, Claire is a regular contributor to the Arizona Republic's business, career builder and community sections and is also the author of a statewide restaurant guide, "Dining in Arizona - 101 Great Places to Eat" Claire has co-authored several cookbooks and is now a working chef and menu designer in Sun City, AZ.