Why don't we bring the joy of spring to our dining table? Crystallized flowers taste amazing, and they add an elegant touch to every dessert. 1.Cut the flowers as close to the base of the flower as possible. Avoid sprayed flowers or poisonous ones, of course. 2. Carefully wash and dry the flowers using paper towels. 3. Beat an egg white in the small bowl until slightly foamy. Holding a flower, if you like, with tweezers, paint each flower with the egg white lightly, from the back of the petals and then the top of them. 4. Sprinkle with fine sugar evenly. Gently shake off any excess sugar. 5. Place the coated flowers on wax paper to dry overnight. 6. Store the flowers in layers, separated on tissue paper, in an airtight container until ready to use. They can last up to one year. Let's give a lovely surprise to your eyes, mouth and heart.