Three Edible Leaves and Flowers You Have To Be Using In Your Dishes This Fall

Three Edible Leaves and Flowers You Have To Be Using In Your Dishes This Fall

Three Edible Leaves and Flowers You Have To Be Using In Your Dishes This Fall

It’s time to face the music… summer is fleeting, and fall is just around the corner. The wind has a slight chill in the evening. The tips of the maple leaves are starting to yellow and curl. And the honks of Canadian geese are becoming more and more frequent.

As the seasons change from hot and balmy to cool and crisp, it’s essential that your menu changes too. Diners are often looking for heavier fare – something warm (or hot) to heat their bones against the bite of the autumn air.

Of course, one of the best harbingers of fall is the start of apple season. Each year, droves of families head to the countryside to pick and indulge in these sweet treats. Hard cider, pies, cider donuts, and more all consumed from within our best thick flannels.

All of this of course means there’s a strong likelihood you’ll be incorporating apples onto your own menu. When doing so, be sure to garnish your dishes with the appropriate flavor profile – APPLE! Here at Flavour Fields, we grow three different specialties that are literally meant to be used for this specific time of year.

Apple Blossom

Apple Blossom

Easily one of our bestselling and most flavorful edible flowers, the Apple Blossom bursts with fresh tart granny smith apple flavor. It is probably the most sour of all our apple flavored specialties. Pick off the individual heart shaped petals and use them to garnish rich proteins like pork belly and foie gras. The stems are also tender and would look strikingly beautiful on a vanilla bean panna cotta or perhaps a fresh apple crumble.

Yka Leaves

Yka Leaves

A stunning edible leaf that’s also incredibly versatile. The Yka’s dark wine colored leaves are crisp and crunchy. One bite invokes instant salivation, which tricks the mouth into thinking the leaves are actually juicy. Flavors of tart apple, rhubarb, and dark fruit with a just a hint of mouth puckering tannins. These gorgeous leaves make perfect garnishes for game meats like duck and squab. The Yka Leaves are just as mind blowing on those fall desserts you have in mind. Placed on a wood roasted apple or a creamy butterscotch pudding would be a great idea.

Syrha Leaves

Syrha Leaves

If green is your thing, then we’ve got just the leaf for you. Arrowhead leaves that emit an iridescent sheen of lime green beauty. These leaves are quite delicate in structure, but pack some major granny smith apple flavor. The Syrha Leaves are perfect for light fish dishes like striped bass crudo with slices of raw apple or even crispy skinned salmon with celery root puree and pomegranate vinaigrette. A refreshing spoonful of tart apple sorbet with walnut crumble and Syrha Leaves would make for an unforgettably refreshing intermezzo.

Don’t miss the boat when it comes to using these dazzling products on your menu this fall. They’re elegant, easy to use, and most importantly taste incredible. An opportunity for you to boost the value of your dish, in a matter of seconds.

Go get your apple on!



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