Harvesting –

Timing: Harvest edible pansy flowers in the morning after the dew has dried but before the heat of the day to ensure maximum freshness and flavor.
Stage: Select fully open blooms with vibrant colors, avoiding flowers that are wilted or showing signs of damage.
Method: Gently pinch or use scissors to cut the flowers just above the base, leaving some stem attached.
Frequency: Regularly pick pansies throughout the blooming season to encourage continuous flowering and maintain plant health.

Storing pansies –

Refrigeration: Place fresh pansies in a container lined with a damp paper towel and store them in the refrigerator. Use within a few days for optimal freshness.
Moisture Control: Ensure the paper towel remains slightly damp but not wet, as excess moisture can cause the flowers to wilt or rot.
Airtight Container: Store the pansies in an airtight container to protect them from drying out and absorbing refrigerator odors.
Gentle Handling: Handle the flowers gently to prevent bruising or damage, which can shorten their shelf life.

Culinary uses of pansies –

Salads: Add whole pansy flowers to salads for a colorful and decorative touch.
Garnish: Use pansy flowers as an edible garnish for cakes, cupcakes, and other desserts to enhance visual appeal.
Ice Cubes: Freeze pansy flowers in ice cube trays with water to create beautiful, floral ice cubes for drinks.
Floral Syrups: Infuse pansy flowers in simple syrup to create a floral syrup for cocktails, mocktails, and desserts.
Candied Pansies: Coat pansy flowers in egg white and sugar to make crystallized flowers that can be used as a sweet garnish for pastries and confections.