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Sugared daisy

 

Dandelion marmalade
  • COMMON DAISIES, freshly picked without stem
  • EGG WHITE
  • FINE SUGAR
  • 100 GRAM DANDELION FLOWERS
  • 150 GRAM JELLY SUGAR
  • RIND AND JUICE FROM 2 ORANGES
    •

Whisk the egg white with a fork and then brush the daisies with it, using a paintbrush. Sprinkle the daisies with ample sugar. Bake them in the oven at 60 degrees Celsius for 1 1/2-2 hours..

Cut the yellow leaves from the flowers for the marmalade, discard the green bottoms. Bring this to the boil with the sugar and the orange juice and rind, cook for 3 minutes on medium heat whilst stirring; pour the marmalade into a glass jar.
Common daisy ("bellis perennis" which means something like "timeless beauty") is found all over Northern and Western Europe and the United States. As girls, we used to pick these flowers to make wreaths for in our hair; nowadays I pick them for cooking.  The name "daisy" may come from "day's eye, it closed at night.
Dandelion (Taraxacum Officinale, family of the Asteraceae, just like Common Daisies), is found all over Northern and Western Europe and the United States. As a child I believed, that if you manage to blow all seeds at once, you will be 100 years old. The name comes from "dent de lion", lion's tooth in French; but when I ordered "Salade Dent de Lion" whilst skiing in France, it was just a salad named after a local mountain with that name, because the salad there is called "pissenlit".