The world of fine dining isn’t what it used to be. Where once gourmet menus were populated by food that included heavy sauces and thick pastas, now people are looking for something a bit different. The rise in the vegan and vegetarian movements have led to many diners favoring vegetables — and for that matter, it’s led to them seeking vegetables and edible plants that are a bit beyond the norm. This presents an exciting challenges for chefs and restaurants. With recent advances being made in cooking, plants are not only used in savory dishes, but sweet ones as well. The discovery and popularity of organic micro greens has changed the game, and things like edible blossoms and candied flowers are also transforming how we look at food. One thing is to be sure: as much as we experiment, we also need to be careful with these delicate foods. There are many uses for organic micro greens; but they also need to be handled with care. With the right kind of creativity, new and exciting edible plants can be used as much more than a garnish. This delights and draws in the foodie crowd; and it’s inspiring a whole new generation of chefs.
Organic Micro Greens: Knowing Your Food
Organic micro greens may sound like a foreign concept to some — but in fact, they’ve been around much longer than many chefs would imagine. Microgreens have been in use for about 20 to 30 years, and there’s no sign of their popularity slowing down in the near future. Typically, the quality of a microgreen is measured by a certain scale. This scale ranges from one, meaning to poor, to five, meaning excellent. The marketability threshold for a microgreen is three and up, with a product below three being unmarketable due to its appearance or some other reason. Make no mistake: these are high-maintenance plants. Unlike certain other plants, microgreens cannot be grown casually. To grow your own microgreens for your restaurant is a waste of time and money. Professional chefs buy their microgreens from professional microgreen growers, who are able to properly accommodate the specific needs of these plants. Even after they’re bought, microgreens must be carefully stored lest they go to waste. The optimal temperature for storing microgreens is four degrees Celsius, or 39.2 degrees Fahrenheit. Of course, microgreens are certainly worth the trouble. And they’re not the only edible plants making a splash in the culinary world. There are 100 different types of common garden flowers that are both edible and palatable.
Microgreens And Edible Flowers: A Few Types
Of course, we can’t list every type of micogreen and edible flower out there. But we can discuss a few of the more popular types on the market. Microgreens are often used for more savory foods, while edible flowers are often candied and added to sweets, though this can depend on the flavor of the flower. Some of the popular microgreens on the market include cabbage microgreens, basil microgreens, and even amaranth microgreens. However, broccoli, beets, and yes, brussel sprouts can be found in micogreen form as well. Not only are these micogreens tasty — they’re also delicious. When it comes to blossoms — well, there are many varieties of edible flowers. In recent years, crystallized roses have become delicacies. Crystalized pansies and violas are also quite popular. In the baking industry, real flowers are beginning to take the place of flowers made of frosting or fondant. In fact, a major wedding trend is to choose edible flowers to decorate cakes or cupcakes. This certainly delights and impresses guests!
At the end of the day, the options for using microgreens and edible flowers are virtually endless. Perhaps what is most exciting about the popularity of these foods are their health benefits. But really — it’s just exciting to have a new type of food to get creative with.