Edible flowers and organic micro greens are quite commonplace in the world as we know it – at least here in the United States. In fact, it’s estimated that there are least 100 different kinds of common garden flowers that can be safely consumed by people. Many of these common garden flowers can be used in many different culinary applications, as can organic micro greens as well.
In fact, organic micro greens and other such micro greens like true leaves micro greens have been in use in the restaurant industry of this country for quite some time now. They have be utilized for at least 20 years, but some estimates put the use of organic micro greens and the like at closer to 30 years in total. In many ways, organic micro greens play an important role in the restaurant industry, particularly in the world of fine dining.
The fine dining experience is one that must set itself apart from the traditional restaurant meal. Fine dining must go above and beyond expectations, not only with taste but with the ambiance of the restaurant and, perhaps most important of all, with the appearance of the food that is served. After all, we eat with our eyes first, or so the saying goes. Organic micro greens can provide a great way to add a little something extra to any given dish, as can various types of edible flowers, depending on the dish.
After all, it has been found that color play a very important role in how we view a plate of food. For the average adult, having three different colors on one plate is ideal, as is having three different food components as well. Children, on the other hand, like much more color and variety, preferring up to six different colors and seven different components of food, all contained on one plate and during one single meal. The use of organic micro greens can make this a reality, as can other varieties of edible flowers.
Of course, carefully monitoring the quality of micro greens used is a must, organic micro greens or not. Organic micro greens – or any micro greens – that are not of a high quality should not be used, as these can end up having quite the detrimental effect when it comes to the plating and overall appearance of any given dish here in the United States or even in many other places all throughout the world as well. In order to keep this from happening, organic micro greens and all other micro greens are ranked.
The scale is from a 1 to a 5, with 5 being the very best quality of micro green while 1 is the very lowest. If organic micro greens or really any other type of micro greens are ranked below a 3, they are not considered to be fit for use in a restaurant setting and therefore will simply be discarded to ensure that only the very best organic micro greens are actually used. But even high quality organic micro greens must be stored responsibly and correctly in order to maintain this quality, and typically must be used within a few days of procurement in order to be presented as fresh as is possible.
For instance, organic micro greens and all other micro greens should be stored in a sealed container that is separate from other ingredients and food components. The temperature at which they are stored has also been found to matter quite a bit, all things considered. Ideally, the fridge in which they are stored will be set at just over 39 degrees Fahrenheit. This is essential to maintain, as a temperature that dips too low, such as at or below 32 degrees Fahrenheit, can cause considerable discoloration of the organic micro greens that are in question. This will happen to basil, for example, which will turn an ugly shade of brown when the temperature drops too low in the place that it has been stored.
At the end of the day, organic micro greens and all micro greens for that matter are quite important.
