Even if you don’t know what they are, organic micro greens and edible flowers and even herb crystals have played an important role in the industry of fine dining for many years now – as many as thirty, to be even more precise, an entire three decades in which organic micro greens have been used. And organic micro greens have been important to the industry of fine dining and fancy restaurants, an industry that has continued to grow and grow over the course of time. In fact, the industry of fine dining received a three percent growth in total visitors over the course of the last year alone – and is projected to just keep on growing. And for the restaurant industry as a whole, the fine dining sector is very important, as it often contributes up to ten percent of the total restaurant generated revenue in the entirety of the country of the United States, even though the wealthy and very well off (those who make a cumulative one hundred thousand dollars or more per each and ever year) make up more than thirty five percent (thirty six percent, to be exact) of the total revenue and business gathered and done by fine dining restaurants the country over.
Organic micro greens and other types of microgreens have played an important part in this success, often used as a garnish on plates, a way to elevate dishes from ordinary – fine, certainly, but ordinary – into something special, something set apart by other similar dishes served at fine dining restaurants elsewhere. But what are organic micro greens in the first place? For many of us, we might have eaten organic micro greens before and thoroughly and enjoyed them – but still did not really know what they are. Organic micro greens (and non organic micro greens as well) are, to put it as simply as is possible, edible greens, obviously very small, that are produced from a very young vegetable. Basically, it is the product of many vegetables at the beginning of their lifespan, far before they reach ripeness. So what can organic micro greens and other such micro greens even be used for? For one, they are highly utilized in fine dining restaurants because of their bright color, and the aesthetic appeal that they add to any given plate. Micro greens also have a very pleasant taste, and one that is mild enough to not interfere with any other components on the plate as part of the dish. Instead, organic micro greens and the like often provide that perfect contrast, the perfect dimension, that an otherwise ideal plate of food might be missing.
But when we use organic micro greens in the industry of fine dining, it is crucial that we are only using the best organic micro greens available. There is even a way to determine this, as micro greens are scored on a scale of one through five before they can be put into use or even sold commercially. One is the worst score, and five is the best and if micro greens score below a three, they cannot be sold commercially or used in restaurant settings. Though this can sometimes make life a little more difficult if access to micro greens is not always consistent, it is for the best for everyone involved, from the chef to the consumer to even the grower of the micro greens in the first place. On top of this, proper storage of your micro greens once you have purchased them is essential. For organic micro greens and other such micro greens, temperature is everything, and they should always be kept refrigerated. In the refrigerator, the temperature should not drop below thirty eight degrees Fahrenheit and should not exceed forty degrees Fahrenheit. Ideally, it will stay at just over thirty nine degrees Fahrenheit. If they are stored in a fridge that is kept too cold – around thirty two degrees, for example – it is likely that once the micro greens, organic or otherwise, are exposed to air, they will turn a shade of brown or even black, a color that is obviously far from ideal.