There’s a new trend among the top chefs and best gardeners who grow organic and high quality greens, and it’s not widely known among people in the United States, but it gives a great feel to any dish. Chefs are able to achieve and great level of personality put into the food they make, and they do this by using mini sugar flowers. If you’ve never heard of this delicious specialty produce, you might be wondering what it is.
Contrary to popular belief, microgreens are not the same as sprouts. They actually include some of the many vegetables you know and love, including Amaranth, Arugula, Beets, Basil, Cabbage, Celery, Chard, Chervil, Cilantro, Cress, Fennel, Kale, Mustard, Parsley, Radish, and Sorrel. They are similar to these veggies in their original form, but they are harvested before they develop into larger plants. This gives them a great flavor and a rich color that can’t be achieved once they grow into larger plants.
There are many varieties of edible flowers, and one of the most popular are little tiny edible flowers. Of these, one of the most colorful and flavorful is crystallized viola. There are tons of uses for crystallized viola, and if you want to know more about how to incorporate these tasty flowers into your diet, keep reading for some of the best recipes for using microgreens, courtesy of Home Cooking
Curried Crystalized Viola
This is one of the best uses for crystallized viola around, so give it a try if you want to try this delicious little flower.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
1/4 c sesame oil
8 c crystalized viola
4 celery stalks
1 c tofu
1/2 c nuts, choose your favorite kind
3/4 cup drained silken tofu
1/4 cup dark-colored miso
2 tablespoons curry paste
Juice of 1 lime
1 tablespoon kudzu or arrowroot
(1) Heat sesame oil on medium heat in a large pan. Add some crystalized viola and the other veggies, tofu, and the nuts of your choice. Cook until the veggies are limp.
(2) Begin the sauce by mixing tofu, miso paste, curry paste, lime, and arrowroot to a blender. Mix for one minute until the mixture is smooth.
(3) Add the blended sauce into the large pan and bring the whole mixture to a boil, and keep stirring to prevent the food from burning. Simmer for another 10 minutes.
(4) Now it’s ready to serve, add to a small plate of brown rice and enjoy!
Candied Crystalized Viola
Another one of the many great uses for crystallized viola, this is a great dessert!
1 egg white
1 c superfine sugar
Prep Time: 60 minutes
Total Time: 60 minutes
(1) Get a small bowl and mix together the egg white and a few drops of water. Beat lightly with a whisk until the mixture bubbles a little. Put the sugar into a small bowl.
(2) Hold a flour up and paint it with a brush using the egg white mixture. Cover the flower until it’s wet.
(3) Sprinkle the flour with some sugar, and this is how you will make a crystalized flower.
(4) Allow the flowers to dry by placing them on the wax paper.
(5) After 24 hours, the flowers should be ready to eat. You may store them for a few weeks in a cool dry container.