A Guide to Organic Micro Greens

Written by Ron. Posted in Edible crystallized rose petals, Micro green, Organic micro greens

One of the biggest trends and changes in the United States over the past decades involves the food people consume. Right now, there are more vegans and vegetarians than ever before and this is not exclusive to America. As a matter of fact, more and more people are avoiding meat than ever before. Here are some facts on the rise of organic micro greens, micro herbs, true leaf microgreens, and more.

As of right now, there almost 100 types of common garden flowers that are both palatable and edible. Edible obviously means that you can eat it but palatable is the really the keyword here. Simply put, if a type of food is palatable then it is going to be good to eat in terms of taste. As a result, there are plenty of people looking towards organic micro greens.

The cost of fine dining is high but there are plenty of people willing to spend their money at a restaurant. Considering the fact that some vegans prefer upscale dining in a plant-based restaurant, this trend will not stop an

The Art Of A Lasting Impression Using Edible Flowers To Add Some Panache To Your Menu

Written by Ron. Posted in Edible crystallized rose petals, Micro orchid, What are some edible flowers

What do you think most about your meal when you go out to eat?

Is it a pop of flavor that lingers in your mind or fast customer service? When it comes to today’s modern culture, a little visual flourish goes a long way in leaving an impression. This has caused many restaurants, cafes and bakeries to start looking into candied flowers and petite microgreens to give their menu that little bit of extra style. These food accents are both tasty and visually stunning, creating a positive loop of feedback that will only spell good news for your business as a whole.

Finding the right specialty produce and using it effectively is an art form in of itself. Here are five simple things you should know.

Psychology And Food Plating

Crafting a good menu is more than just choosing fresh ingredients or following trends. You need to have an intimate understanding of human psychology and what customers want to see when they walk through your restaurant’s fro