Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg white
1 ts Water
50 Sage and peppermint leaves
50 Violet,borage,or Johnny
Jump-up blossoms
1/2 c Granulated sugar

1. Seperate the egg and thin the egg white with one teaspoon of
water. Spread the leaves and blossoms in a single layer on a sheet of
waxed paper. 2. Use a small pastry brush, dampen each leaf and
blossom with egg white mixture. 3. Sprinkle them with sugar and allow
to dry for at least a day before serving. Leftovers can be stored for
up to a month in the refrigerator.

Recipe works on other edibles such as lemon balm leaves and rose
petals.

from the book of country herbal crafts by Dawn Cusick.

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