Preserving wild garlic flowers

Ingredients for 30 servings:

• 4 handfuls of wild garlic flowers
• 1 egg white
• 1 tsp gum arabic mixed with 1 tbsp water, instead of egg white for the vegan alternative
• 500 g salt
• 80 g rice, raw

Instructions

Working time approx. 40 minutes; Rest period approx. 3 days; Total time approx. 3 days 40 minutes

a sophisticated and delicious decoration for rolls, salads and cream soups.

Collect the wild garlic flowers, stems included, and let them stand in a shady spot for a while to allow any insects hiding inside to escape. Whisk the egg white vigorously with a pinch of salt until it no longer forms strings. If it becomes too foamy, let the mixture rest for a while. Alternatively, for a vegan version, mix the gum arabic with a little water. Prepare a bed on a plate using 200g of salt. Line several racks with baking parchment. Dip the flowers upside down into the egg white or gum arabic. Brush off any excess egg white with a stiff brush. Dip the flowers into the bed of salt and sprinkle some of the remaining salt over the top. Place the flowers on the baking parchment, remove excess salt and egg white with a sharp tool or a toothpick. Let the flowers dry in a well-ventilated place for 24 hours. Turn the flowers upside down and let them dry for another 48 hours. To check, break open one of the blossoms to see if it’s completely dry inside. Place the finished blossoms in tightly sealed jars. Fill each jar with a tea filter containing 1 tablespoon of rice grains. Place a filled tea filter into each jar. The rice grains absorb moisture, keeping the blossoms safely dry. The blossoms make a savory garnish for rolls, salads, and cream soups. Please consider the salt content of the blossoms when seasoning the dishes in which you use the blossoms.