Making an incredible dish involves a wide variety of skills. From gathering to cooking to ornamentation, the delicious hors-d’oeuvre you eat before a meal or the final dish itself involve the talents, time and love of many people with years of study under their belt. Petite micro greens, the tiny and eye-catching touch-ups you see decorating your cuisine, have a long and interesting history in the culinary world and below I’ll explain how they’re made, where they come from and why no restaurant should be without them.
History Of Petite Greens
Petite microgreens have been around for at least 20, if not 30, years in the majority of culinary fields. It’s estimated there are at least 100 different types of common garden flowers that are edible, palatable and beautiful enough to adorn the cuisine of both everyday and high-class restaurants. These small and beautiful plants are known for being notoriously difficult to grow, requiring a consistently maintained temperature and a careful hand to cultivate properly.
Fine Dining
The culinary arts has seen a significant increase in patrons for many years. At least 36% of all fine dining customers in the United States come from households with yearly incomes of around $100,000, though other demographics are slowly blossoming into dedicated foodies. Social media, for example, is considered one of the most lucrative assets to restaurant culture due to many popular sites like Twitter and Instagram providing people with a fun and easy way to share their dining experience with others online. A Flickr group known as ‘I Ate This’ has become one of the most popular food blogging platforms, with over 19,000 members regularly contributing.
Using Microgreens
Petite micro greens are a visual staple for many different kinds of dishes. You can use microgreens as a garnish for salads or a dainty topping for a hearty steak. Edible flowers are popular for decorating cakes, as well, including but not limited to crystallized rose or viola petals. When using microgreens as a decoration it’s important to remember that children are fonder of a wide variety of colors, at around six or seven different hues, while adults often have a minimalist visual palette. Whether baked, fried or grilled, a dish isn’t truly an experience without the final touch.
