Microgreens What You May Not Know

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Sugar flowers

Much has changed in the world of fine dining in recent years. Where once people were satisfied to consume one type of meat after the other, now many are looking at different cultivated plants as the future of food. Many plants have been dismissed in the past as little more than pretty garnishes. Although garnishes remain important parts of certain dishes, the fact is that plants that we once thought of as either useless or merely pretty are now valuable parts of cooking. There is a “natural” revolution happening in the food industry. Why, for example would you choose sugar flowers for wedding cakes when you could use real edible flowers for cake decorating? Why add a tasteless plant for garnish when you could incorporate a true leaf microgreen into the actual meal? Not only do these unique types of food make meals more interesting for the person eating — they also add a certain flair from the chef’s perspective. Let’s look into the types of edible plants, what a true leaf microgreen really is, how these can be used in cooking, and why they’re catching on now more than ever.

True Leaf Microgreens: What They Are

The world of food is constantly changing, and the true leaf microgreen has only recently come into the spotlight. As such, it isn’t surprising if you aren’t yet familiar with these edible plants. But trust us — you will be soon, whether you run a restaurant, are a chef, or simply love fine dining. In fact, microgreens have been around for 20 to 30 years. While they remain relatively new to the fine dining world, they aren’t at all odd, and in fact are quite good for you, as are most edible plants. It’s estimated that there are about 100 different edible common garden flowers; not only are they edible, though. They also have a specific taste to them that many find quite pleasing. There is a certain rating system when it comes to microgreens. Usually, they’re rated on a scale of one — poor — to five — excellent. The marketability threshold is three and above. This is a visual scale; when it comes to microgreens, the visual is greatly important to its marketability scale. It’s important to recognize that due to these factors and several others, microgreens are not easy to grow. Most culinary professionals buy microgreens rather than growing them individually. Among other things, they need to be carefully stored. Optimally, they need to be stored at four degrees Celsius, or 39.2 degrees Fahrenhheit. With plants these fragile, there is no point in growing them on your own. Buying them from a professional is the most sensible option by far.

What Flowers Are Edible?

Although not all edible flowers are microgreens, many flowers are edible. Again, a big reason why people must by these plants from professional growers is the fact that only professionals can be sure about the safe cultivation of edible plants. One of the most commonly eaten flowers you may know about already — but perhaps you haven’t eaten the blossom before. Arugula has small blossoms with dark centers. Like their leaves, they taste peppery and range in color from white to yellow with purple streaks. Not all edible flowers are savory. Angelica flowers range from lavender blue to a rose-colored, and are said to taste like licorice. Carnations are lovely to look at and very popular with a lovely aroma and sweet petals. Basil has edible blossoms as well, usually pink, white, or lavender in color, with a similar taste to the rest of the plant. Edible flowers are often used to decorate wedding cakes. Some flowers used to decorate wedding cakes are real flowers; but rather than being eaten fresh, they are candied first.

Whether the dish they’re used with is savory or sweet, edible plants can be a vital part of any meal. Hopefully, now you understand why they aren’t just visual — they add to flavor as well!

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