Kinmokusei is the best and it is edible

Kinmokusei is my absolute favorite tree blossom. Everyone loves the blooming sakura, pretty much worshiping them in spring with the excuse that they only bloom once a year and for such a short time that we have to cherish it.

Yeah, sure whatever, they look pretty but do they fill the air with luxurious fragrance while in bloom? No. They do not. They wither and die and cover the ground in fragile petals that you can't even hold in your hand for too long.

But kinmokusei smell divine. And their heavenly scent doesn't end there. You can collect their precious little blossoms and turn them into things that can last you all year. They are the perfect colour of a fall sunset and so stinking cute. These tiny flowers are hands down the best. They are only on the tree for about three days before they drop to the ground, so as soon as you smell their wonderful scent at the beginning of fall, find yourself a tree to harvest. They are edible and perfect for a variety of different recipes.  

Last year I made syrup from the blossoms from my tree and still have a small jar left in my fridge. I have used it on a variety of things like pb and j (peanut butter and jelly) sandwiches with the jam being the kinmokusei. 

I will also add a small amount to my oatmeal on a cool crisp morning. I have also dried some and use it in teas or just as a cute garnish.

My favourite way to prepare these adorable flowers though, is candied.

Normally when you candy flowers, you drench them in egg whites and then cover them in sugar. This usually preserves the colour of the flower without them looking dried out. Well, last year when I tried that, it had been raining so my collection was pretty wet. The flowers are also very small making it hard to dip each individual blossom into the egg whites. I just dumped it in there and spread the flower egg mixture out on a cookie sheet and then covered it in sugar. I then dried this in the oven on our lowest setting. I did not want the sugar to melt but I wanted the egg to cook and solidify. It worked like a treat and I got myself a tasty treat - sugar slabs to add to my coffee, tea or eaten as is. 

If you are busy like me, the easiest way to collect the blossoms is on the second day of blooming and then put them in the fridge until you can prepare them. The second day is best because they are just about ready to fall naturally from the tree so it is easy to encourage them off the stems with a little nudge and you don't knock so many to the ground losing all those precious flowers like you would on the third day.

Last year, I dried the petals in the oven but this year I just slowly cooked them on the stove in a frying pan. Just keep stirring and don't let them burn. Once all of the moisture has evaporated away, you can store the slightly darkened petals in an air tight container.