How To Use Crystallized Flowers

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Herb crystals

Crystallized flowers are the ideal why to make a statement with food with class and polish. Using these edible flowers will definitely capture the attention of everyone who is eating at the table. Whether edible flowers for salads are served or candied flowers are used to adorn a dessert, using crystallized flowers is a way to make a meal extra special.

With specialty produce, such as micro herbs ore basil crystals, the chef can add the ideal seasonings to make the dish really stand out in taste and flavor. These micro greens might seem to be small in stature but they pack a powerful wallop of taste that is sure to get the attention of palates everywhere. Many chefs find it fun to experiment with different herb crystals to find just the right combination for their tastes.

Sugar flowers, also known as crystallized flowers, are made just as their name implies. First, edible flowers such as marigold, snapdragon, carnation, nasturtium, batchelor’s buttons, dahlia and pansy, are coated in a solution of sugar. The next step is a drying process that renders them the perfect addition to cheese plates, desserts and drinks. Nothing says wow like a pretty, and delicious, flower floating invitingly in an individual’s favorite drink.

Microgreens are a fun addition to have in any chef’s kitchen. When they are properly cared for by being refrigerated, they usually last five to seven days. Sometimes they can last even longer. Some of the more popular varities of microgreens include broccoli, cucumber, beet, kale, wasabi, chia, arugula, radish, celery and various types of lettuce. By keeping some of these young seedlings on hand, a chef can instantly have fresh and tasty greens to add to any meal, no matter time of the day it is. Microgreens and crystallized flowers look particularly inviting when used with brunch dishes.

More like this blog: www.freshorigins.com

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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?

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