Microgreens and edible flowers are delicious, and they can be a terrific food accent in many desserts and soups. Adding microgreens to salads is a growing trend in culinary circles too. Their distinctive flavor will add a memorable taste to food or desserts. Microgreens and edible flowers were once just staples in the diets of affluent food lovers on the west coast in California. But now, they are being introduced everywhere. Their popularity is growing across America. There are approximately 100 different types of common garden flowers that are edible and delicious to the palate. Candied flowers or Crystalized flowers can make bring out the taste and personality in a variety of desserts.
Microgreens and candid flowers with their bright colors and robust taste are making people think more about growing their own. While growing microgreens and candied flowers at home are attempting to so many people, it should be explored with caution, because it can be a daunting task for the novice and inexperienced food grower. It is best to leave the growing of these delicacies to the professional farmers and stores that can bring candied flowers and true leaf microgreens to you fresh. You can experience the wonders of crystallized flowers and edible flowers without the work and worry. Why is it so difficult to grow microgreens and candied flowers?
First, it takes a lot of seeds to grow microgreens and candied flowers and that can become very expensive for the average grower. Say, for instance, you planted one cauliflower seed in a regular vegetable garden, it would probably yield at least three pounds of cauliflower. However, if you use that same cauliflower seed and grow it as a microgreen, you will only get a small portion of an ounce from that one cauliflower seed. Because of the seed intensive nature of harvesting microgreens, many people opt out of exercising their green thumbs and buy them from established professionals and stores. It makes getting microgreen vegetables, candied flowers, as well as, other edible flowers and plants much easier and more convenient for consumers.
Second, you have to plant microgreens in trays or other shallow containers indoors under lights. You have to create these control environments for microgreens and candied flowers to survive. Microgreens must be stored at a temperature of 4 degrees Celsius or 39,2 degrees Fahrenheit. There is no way around it. It is too difficult to plant, maintain, manage, water, and harvest them in a traditional vegetable garden. You have to endure many painstaking tasks to bring them to harvest.
Third, because of the restrictions of growing microgreens or candied flowers so closely together in a confined area, it can become messy and unclean to keep up. As the microgreens grow in these small areas, you will have to contend with keeping the areas tidy.
Microgreens have been a part of our diets and dinner tables for nearly 30 years. It seems candid flowers, edible flowers for salads, and edible blossoms will be around for another 30 years. The trend and market for microgreens will continue to allow stores and restaurants to offer them to customers who do not want to take the time, money or hassle to grow microgreens themselves.