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Edible Flowers

The consumption of edible flowers dates back to the origins of the ancient Roman, Middle Eastern, Indian, and Chinese culture. Today, using flowers for flavoring and garnishing is a very popular culinary trend. Edible flowers add many distinct flavors to foods (tart, peppery, sweet and savory) while also adding a contrasting and balancing source of color to dishes.

Most people have been consuming edible flowers their whole lives with blossoms such as broccoli, artichokes, saffron, squash blossoms, capers, cauliflower and others. The variety of edible flowers grown by Fresh Origins reaches far beyond the realm of broccoli and artichokes.

With one of the best growing climates in the world, Fresh Origins produces the largest variety of edible flowers available anywhere. It is important to keep in mind that all flowers are not edible and some can be harmful. That’s why it makes sense to leave the growing of edible flowers to the experts.

If you want to add some color and excitement to your plate presentation, consider the following more common edible blossoms:

• Pansy
• Bachelor’s Buttons
• Calendula
• Marigold
• Chrysanthemum
• Snapdragon
• Carnation
• Dahlia
• Nasturtium
• Viola
• Calendula
• Nasturtium
• Violet
• Rose
• Geranium

Each kind of edible flower has a unique shape, color, and flavor. Everyone has a natural affinity to flowers; they are a direct connection to nature can provide a sense of freshness to most any dish. Edible flowers can add an unexpected splash of color that will delight your guests, creating a memorable dining experience.

David Sasuga is a microgreen farmer in San Diego, CA. With decades of experience growing edible flowers and micro greens for luxury restaurants, David can direct you on the best microgreen for your dish.

Source by David Andrews

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