GOOD THINGS COME IN SMALL PACKAGES
Q: Which herb did Shakespeare say improved recollection?
A recent spell of bad weather in NSW has affected the quality of local herb crops, with varieties such as sage and oregano tending to blacken quickly. So, while we wait for the summer weather to catch up to the summer menu, why not let our delicious range of microgreens step up to the plate?!
Simon George & Sons sources our microgreens from Flowerdale Sprout Farm in Victoria as they produce top quality plants that are consistent in size, flavour and presentation all year round. Microgreens are herbs (or brassicas) that are harvested when the first adult leaves begin to appear. Picking at this immature stage has two benefits. Firstly, the natural oils in the plant are still highly concentrated resulting in a more intense, less bitter/woody flavour than the mature herb. Secondly, the plants are beautifully presented with small leaves, buds and delicate stalks that make them suitable for even the finest gourmet presentation. Also with over 40 varieties currently available, chefs are able to blend different herbs to create signature dishes full of vibrant colour and authentic flavour.
TOP SELLERS
GREEN BASIL:
Flavour: Intense, clean clove flavour and fragrance
Best use: Italian- fresh or added late in the cooking process
Background: One of the most popular herbs in the world, Basil is synonymous with Italian cuisine (though in actuality it originated in far east Asia across India, Pakistan and Thailand)
CHARD: aka Bull’s Blood
Flavour: Beety, earthy flavour
Best use: Fresh in salads
Background: Considered to be one of the most nutritious vegetables in the world, as a microgreen it offers exciting colours and delicate earthy undertone to a variety of dishes
CORIANDER LEAVES: aka Cilantro/Chinese Parsley
Flavour: Intense and distinct spicy flavour, (touch of anise and pepper)
Best use: Asian or South American cuisine- garnish on curries or chillies- fresh in salads, sushi, rice-paper rolls
Background: A member of the carrot family, Coriander is native to Southern Europe and the Middle East. The leaves are often referred to as Cilantro while Coriander is the names for the seeds.
RED SHISO: aka Purple Mint, Japanese basil or Wild Coelus
Flavour: Sweet and spicy
Best use: Fresh in salads, soup or as a garnish.
Background: Shiso is the Japanese name for this plant which was traditionally used to dye pickled ume or mix with ume paste in sushi
WATERCRESS:
Flavour: Nutty, peppery flavour
Best use: Salads, sandwiches garnish
Background: Only raw broccoli (yum) has more vitamin C and magnesium than watercress gram for gram
INSPIRATION FROM OUTSIDE THE BOX (PUNNET):
Carrot: Boast a delicate carrot flavour, perfect for salads or garnish
Chives: A fantastic way of adding that onion flavour to a dish without the pungency. Boasts a strong, slightly sweet flavour
Dandelion: Far from the Dandelion & Burdock of yesteryear, these wide flat leaves can be used as an alternative to rocket as they have a slight peppery finish
Lemon Balm: These beautiful furry, serrated leaves deliver a citrus aroma and flavour that is perfect for desserts or beverages (cocktails)
Mache: Also called Cornsalad, Mache has sweet, nutty leaves that are velvety and bright and therefore perfect as a garnish
COMING ATTRACTIONS:
Borage Cress- perfect for adding that cucumber edge to a G&T
Shallot Cress- mix with grassy Australian olive oil to add a nutty, onion flavour to a salad
Melon Cress- a great option for desserts, this as a definite rockmelon flavour perfect for use in sorbets or a garnish
The Flowerdale microgreens stocked by Simon George & Sons are supplied in ‘Living Open Pots’, which offer good shelf life and convenience of use. The plant sits in a composted bark mix with nutrients essential to its growth delivered in a liquid form during the watering process. Being soil free you can just snip them out of the pot using scissors and give them a gentle wash prior to use. Its best to store the pots out of the fridge (somewhere cool) and use within five days. Once cut, store in a sealed container in the refrigerator where they will keep for up to two weeks.
For more information on our microgreen range please contact Simon George & Sons.
A: Can’t remember? Then you need some rosemary! Long before Red Bull gave you wings, the Ancient Greeks and Romans wore garlands of rosemary to help improve their memory and revive the spirits. To this day it is still worn as a symbol of remembrance.
A FLOWER FOR EVERY OCCASION
Q: Are there any flowers that are better left off the plate??
The food service industry is just as vulnerable to ‘trending’ as fashion retail or twitter. While we may not update our dining habits as regularly as we tweet, social trends undeniably influence what appears on the menu.
Edible flowers are a prime example of how cultural trends can popularise an ingredient, whether that ingredient is something altogether new or rediscovered by a new generation. More than ever, consumers are actively seeking out food venues that showcase fresh, natural ingredients with a traceable history. The reasons vary; some want assurance that their food is chemical/hormone free, others want to support local farmers, while some just believe that fresh tastes best. Either way, chefs are increasingly under pressure to deliver top quality meals, that look the part, taste the part and play a part in the bigger picture. Edible flowers answer this cultural shift towards natural, sustainable, fresh ingredients, while offering chefs a simple means of adding colour, flavour and texture to their dish.
Simon George & Sons sells a wide range of edible flowers from Flowerdale Sprout Farm in Victoria. Flowerdale Sprout Farm has been producing top quality hydroponic sprouts since 1982 and diversified into edible flowers about five years ago. Grown outdoors, in a chemical free environment and picked by hand, their edible flowers have a good shelf life with many varieties available all year round.
BORAGE: aka Syrian Star, Starflower
Availability: September - April
Appearance: Star-shaped vivid blue and pure white flowers
Flavour: light cucumber, oyster flavour
Best for: Cocktails and drinks, garnish, herb salad or green leaf salad, stuffing for pastas, freezing in ice-cubes, candied cake decorations, cold soups and dips
Background: Believed to have originated in Syria, the use of Borage flowers can be traced back to Ancient Greek Mythology, when Helen of Troy was given them to help relieve her sorrow. Borage flowers and leaves were traditionally used as a garnish in Pimms, though this is mostly replaced with mint or cucumber.
Geranium: aka Regal Gem
Availability: September - April
Appearance: Available in white, pink, red and yellow
Flavour: Each variety is slightly different but generally citrusy
Best for: Desserts, cakes, jellies, teas
Background: A native of South Africa, this particular variety is a specialty line sold by Flowerdale. Geranium is actually an incorrect labelling of this flower which is actually called a Pelargonium
MARIGOLD: aka Monsoon Gold
Availability: September- April
Appearance: 100 petticoat petals, yellow, orange, white and red
Flavour: Anise
Best for: Garnish, add colour to salads, as a replacement for saffron.
Background: Originally from South East Europe, the common English name ‘Mary’s Gold’ was once exclusively used to describe Calendula, which is a sister species.
NASTURTIUM: aka Amazon Empress
Availability: September - April
Appearance: Available in a variety of sunset colours including red, orange and yellow. Soft, fragile with bright petals
Flavour: Spicy- crisp peppery taste
Best for: Garnish, salads, stir-fries, cure in vinegar
Background: Native to Central and South America, Nasturtium is the common name for a genus of stunning ornamental plants. It’s name literally means ‘nose twister’. The leaves, with their stronger flavour, are a particularly interesting addition to a green or herb salad.
ROSE PETAL: aka Turkish Delight
Availability: September – April
Appearance: All the stunning colours and fragrances of the rose family are here in varying intensities
Flavour: Aromatic, slightly sweet
Best for: Desserts, Turkish delight, cocktails, salads, syrups
Background: Make sure to remove the bitter white base of the petal before use. Flavour will be strongest in darker varieties.
PANSY: aka Vivid Velvet
Availability: All Year
Appearance: Available in a variety of colours, the pansy has large petals and a downward facing flower
Flavour: Mildly grassy, subtly sweet (blues & yellows most fragrant). The petals are mild, however if you eat the whole flower is has a stronger green overtone.
Best for: Garnish, salads, fruit salads, desserts, soups
Background: Derived from the viola family, the Pansy received its name from the French ‘pensee’ meaning thought. It is believed it was given this name due to the down- turned face of the flower resembling a person bowed in thought.
SNAPDRAGON: aka Summer Smile
Availability: September - April
Appearance: A stunning flower that appears like a mouth opening
Flavour: Distinct melon flavour, though can sometimes be a little bitter
Best for: Garnish
Background: Named due to its resemblance to a dragon opening and closing its mouth.
VIOLA: aka Merry Melody
Availability: All Year
Appearance: Variety of colours with heart shaped leaves
Flavour: Sweet, perfumed and grassy
Best for: Stuffing poultry or fish, garnish, salads, fruit salads, cocktails, punch, desserts
Background: There are around 400-500 viola species worldwide.
We also have a limited edition range that are well worth a sample.
- Pink Ballerina (variety of Fuschia)
- Chive Flowers
- Elderflowers
- Geraniums
To find out more or to request a sample of the edible flowers featured above, please contact Simon George & Sons.
A: We eat flowers all the time (broccoli and cauliflower to name a few) but when it comes to serving up finer blooms such as the ones listed above, it is important to note that not all flowers are edible (and even if they are you may not want to eat them as they can cause stomach irritation or simply taste revolting) so it’s best to stick to the varieties approved for consumption. For example, Borage is a wonderful edible flower but is not recommended for consumption in large doses by pregnant or lactating women. The Daylily is widely used in Chinese cuisine but is not currently approved for consumption by the Food Authority of Australia and New Zealand.
It is also important to note that the impact of pesticides or pollution on consumed flowers has not been evaluated, therefore it is not recommended to eat flowers unless the plant has been grown under controlled conditions for the purpose of consumption.
For best flavour, it is recommended that you remove the stamens and pistils from flowers before use. It is also recommended to remove the sepal, with the exception of pansies and violas as the sepal actually adds to the flavour.