Behind Edible Flowers And Micro Greens In The Fine Dining Industry


If you’re looking to eat out, there is no doubt that you’re in good company all throughout the United States. After all, going out to eat is a common experience and one that many people even partake in a number of times throughout the course of a single week. For many people, going out to eat is a great way to relieve the stress of the day and to find some time to enjoy quality time with those that they love, be they family or friends or a combination of the two. For a great many people in the United States, going out to eat is also a chance to explore new culinary delights, from all different kinds of cuisine.

Because of all of the above, the industry of fine dining in particular is a thriving one, having grown by more than 3% over the course of the last year alone in total number of visits made to such establishments. And with the average fine dining experience costing more than $28 per person, the financial contribution of the fine dining industry is also impressive. As a matter of fact, fine dining restaurants alone contribute up to 10% of the total revenue generated by all restaurants in the United States over the course of a year or so, showing just how clearly the impact of fine dining makes itself known.

But there are certainly a great many things that factor into the overall success of any given fine dining establishment. For one thing, the overall aesthetics on the place must be well thought out and executed. For many people, the appearance of the food is a big deal as well. As the saying goes, we “eat with our eyes” first. Fortunately, there are many ways that fine dining restaurants of all kinds can spice up the plating. One way is through the use of things like candied flowers. Candied flowers have become more and more popular in recent years, as more and more candied flowers have become palatable to the general public on the whole. Candied flowers can be used as the perfect accent to sweeter dishes, but candied flowers can also be used on more savory ones as well. No matter how they are used, there is no doubting the fact that candied flowers of all kinds have grown to be quite popular indeed.

And candied flowers are certainly not the only such thing used to jazz up plating in fine dining establishments. In addition to these candied flowers, organic micro greens have also long been in use. In fact, true leaves micro greens and other types of micro greens have actually been in use for as many as a full 30 years (and no fewer than 20 years) – just as long as candied flowers, if not even longer than that. And micro greens can add a little bit of extra color, texture, and even flavor to just about any plate, making them all the more important for use in restaurants all throughout the country.

Of course, in order for true leaf microgreens and the like to be used as they should be and as they are intended to be used, it is hugely important that they are stored properly. In order to store micro greens properly, they should be kept in a separate sealed container. The temperature of the fridge that they are kept in should also not exceed 39 degrees Fahrenheit if at all possible. It shouldn’t dip below either, as many a true leaf microgreen and the like can become discolored drastically when the temperature falls too low. Such can be seen, for instance, with basil, which will actually begin to turn black when it is kept at too cool of a temperature.

Ultimately, there are a great many tools that the fine dining industry uses in order to stay relevant and to keep people coming back for more. For instance, candied flowers are popular, as too are micro greens and their many uses. But things like food quality, ambiance, and good ratings can also greatly factor into the overall success of any given fine dining restaurant.

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