True Leaf Micro Greens A Specialty Produce With Multiple Uses

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True leaves

Many Americans enjoy fine dining. As a result, they may be familiar with micro greens, which have been available in quality restaurants and speciality produce stores for 20 to 30 years. Whether organic micro greens and micro herbs are added to salads, sandwiches, or crystalized for desserts, there are many varieties of true leaves.

It’s interesting to note that some vegetables are edible flowers, such as squash blossoms. There are quite a few other varieties of edible flowers, which includes hibiscus, pansies, roses, and violas. In addition to these, there are around a total of 100 common garden flowers that are both edible and taste delicious. In addition to being used plain or sugared for desserts, other types of flowers are dried and then steeped for making hot or iced teas.

So much of the fine dining experience is how appetizers, main courses, side dishes, and desserts are presented, or plated. Adults usually prefer to have three colors and three food components on their plates. Children, however, tend to prefer six food colors and seven different food components. When micro greens and edible flowers are added to a plate, they can provide color and also serve as a food component.

In addition to experiencing true leaves at fine dining establishments, many people purchase them from specialty produce stores to create a fine dining experience at home. Prior to purchasing micro greens, it’s important to be aware of their ratings as well as the temperature at which they should be stored.

In general, micro greens are rated on a scale of one to five, or poor to excellent quality. When purchasing micro greens, the visual quality scale should be from three and up. In order to maintain their freshness, micro greens should be stored at four degrees Celsius or 39.2 degrees Fahrenheit.

It’s not surprising that more Americans are choosing to experience fine dining. Within the past year, for example, visits to these types of establishments were up three percent. Since fine restaurants tend to offer specialty items prepared by experienced chefs, more and more Americans will be able to experience micro herbs and other types of micro greens.

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Francis Pitt

Francis Pitt has made a name for himself in farm-to-table organics, working at restaurants in Portland, Seattle and Burlington, Vermont. While he has a taste for the extreme, most of his restaurant’s top sellers are much more down-to-earth, regularly featuring mushrooms gathered from the slopes of the Cascades, and fresh wild-caught seafood from the Oregon coast. Inspired by trends in Portland, his latest restaurant offers the ultimate chef’s table: dinner begins in the morning at his island collective farm, and 4 lucky guests every week get to follow the food, literally, from the field to the plate! Francis is a firm believer that you are what you eat — do you really want to be a chemistry set?