Edible Flower Blends
Edible Flower Blends
1oz - this product should be used immediately for the best quality and flavour but will keep 4 to 5 days when stored in a air tight container in the refrigerator.
•The savoury blend can be added to salads, floated over soups and curries, mixed with rice and other grains, or used as a garnish for sushi and sashimi. The flowers can also be used to decorate seafood dishes such as calamari, ceviche, and shrimp cocktail, or strategically placed on pasta, seafood, sandwiches, appetizers, and other main plates for added aesthetic. Add them into homemade summer rolls, press into soft cheeses for an elevated, whimsical appearance.
This blend may include the following depending on the time of year; Nasturtium, Tong Ho, Summer Savoury, Basil, Calendula, Bachelor Buttons, Chive Blossoms, Pansies, Arugula, Mustard, Violas, Red Vein Sorrel Leaves, and Nasturtium Leaves.
•The Dessert & Drink Blend can be pressed into cookies and they work as an accent in desserts such as cakes, scones, sorbets, crème brulee, cookies, puddings, and tarts, or they can be used as a garnish in craft cocktails and mocktails. Try them frozen into ice cubes as a festive element, dry this blend for homemade teas or garnish on any beverages for the most breathtaking drink around.
This blend may include; Red Vein Sorrel, Tong Ho, Mint, Basil, Catnip, Calendula, Chamomile, Lavender, Bachelor Buttons, Violas & Pansies.
Pairs well with;
Vegetables and Fruits; leafy greens, asparagus, peas, green garlic, coconut, strawberries, lemons, passionfruit, mango, and cherries.
Dairy and Meats; goat, brie, blue cheese, aged meats, beef, seafood, eggs, cream and butter.
Other; chocolate, nuts, seeds, pasta, rice, and fava beans.
Produce of the Week; Red Vein Sorrel
This stunning bright green leaves have prominent dark red and purple veins, blending into deep red stems. These edible leaves offer a distinct, bright, sour flavour with grassy undertones and citrus-like tang similar to lemon or green apple. Our close friends introduced us to this their favourite micro and we fell in love too.
Sorrel leaves can be used in fresh or cooked applications and can serve alternately as an herb or leafy green vegetable. Young, tangy leaves are best used fresh in salads or as a garnish and are popular amongst chefs. While the mature leaves can be cooked by adding to stir-fries, risottos, used in egg dishes, sauces, pastas, marinades, casseroles, or soups. It actually acts as a thickener for soups and stews and can even be used as a curdling agent for cheese. Use it to flavour beverages, such as lemonade, cocktail / mocktails or an anti-inflammatory tea.
Pairs well with potatoes, whole grains, eggs, cream, yogurt, cheese, sour cream, veal and fish, especially smoked or oily fish like salmon and mackerel. Store Red sorrel in the refrigerator in a plastic bag for about a week. To prolong its use, try cooking the leaves in butter to make a puree, which can be segmented and frozen for future use, such as in soups or stews.
It can stay fresh in the refrigerator for 1-2 weeks when stored properly. Sorrel should be wrapped in a damp paper towel and stored in a plastic bag or container in the refrigerator. If you can also blanche the leaves and freeze for quick add ons to any meal.
Fun Facts
Belongs to the Buckwheat and Rhubarb Family
The oxalic-acid is what gives it the tart flavour (avoid if you have kidney stones)
Also known as bloody dock plant
Recipes;
Korean BBQ Wraps; https://www.thekitchn.com/kbbq-perilla-wraps-22904629
Beet-and-Red Sorrel Salad with Pistachio; https://www.foodandwine.com/recipes/beet-and-red-sorrel-salad-pistachio
Summer Floral & Greens Salad; https://lifebeautifulmagazine.com/recipes/summer-floral-greens-salad
Tomato & Artichoke Salad; https://thedevilwearssalad.com/tomato-and-artichoke-salad/#recipe