The best foods look beautiful, and taste great. Top chefs are adding a refined elegance, and rich flavors, to dinners and desserts with edible flowers and microgreens. Have all of the class of the finest restaurants at home, or at weddings, graduations, and other special occasions. How?
Edible Flowers and Plants
People have been eating flowers for a long time. In Medieval Times, monks preserved violet blossoms in a mixture of mead and syrup. They used the concoction to alleviate cold and flu symptoms. Today we eat a number of flowers without realizing it. Broccoli, artichokes, squash, and capers are all edible blossoms. Chefs take it one step further, using edible flower blossoms to kick it up a notch. To add extra flair to foods, dry out flowers, coat them in sugar, and arrange them on cheese plates and desserts, or use them as a garnish for specialty drinks.
Vegetable and herb seedlings are called microgreens. Chefs everywhere are using them to add finishing touches to elegant plating. Impress your guests by placing microgreens on top of soups, chutneys, and meats.
Presentation is everything. Bring all of the class, delicacy, and sophistication of five star restaurants to your next backyard party. Top desserts, drinks, and plates with beautiful candied flowers and tasteful microgreens. Good references here.