Fine dining is booming across America. A recent study showed that more Americans than ever were visiting upscale restaurants–with visits having increased 3%. With fine dining comprising about 10% of total restaurant sales, that’s impressive. Chefs and restaurants are beginning to explore new and interesting ways to make their dishes palatable, appealing, and unusual. One recent trend has been the use of microgreens and edible flowers in dishes. Microgreens can add a wonderful flavor or different texture to a dish. Edible flowers (especially candied flowers or sugar flowers) are most often used to garnish dishes, especially desserts. With over 100 standard garden flowers that are safe to eat and taste good, there are plenty of options to choose from!
So What Are Microgreens Anyway?
Don’t let anyone tell you microgreens are the same as sprouts. They’re simply seedlings that were harvested early before reaching their full size. Sprouts are shoots of a plant. The term “microgreens” has been in popular use for about 20-30 years, but settlers used to collect plants like cress (a microgreen) for salads even before it became a more common item.
Why is Growing Microgreens So Popular?
Since the restaurant industry is calling for microgreens in increasing numbers, growing microgreens can be a lucrative business. However, it’s a delicate and difficult process, not recommended unless you have a whole industry centered around growing microgreens. For example, they’re generally rated on a scale from 1-5. A score of 1 is poor and 5 is excellent. A score of 3 or better (visually) means that the microgreens will be marketable, while anything under a 3 is unmarketable. They also need to be stored at a very specific temperature to keep them looking and tasting their freshest–39.2 degrees Fahrenheit.
Where Can You Find Microgreens in a Restaurant?
You’ll often find microgreens in salads–arugula, Swiss chard, and mustard greens add a fresh and tangy flavor that can often be paired with a sweeter dressing. These greens are also very colorful and provide a pleasing aesthetic appearance to the guest. In fine dining, it’s all about food presentation, also known as plating. Children generally prefer six food colors with seven different food components. On the other hand, adults are more basic–preferring three colors and three food components. Microgreens can also provide a crisp backdrop to a meat entree or add a little zest as a side dish. Customers often like microgreens because of their flavor and their unusualness.
Next time you visit a fine dining restaurant, keep your eyes out for microgreens or edible flowers being used in your dish! Take notes of things you like–some of the more common microgreens can often be found in your local supermarket. Above all, don’t be afraid to broaden your culinary horizons and try a little something new!
