BUYER'S GUIDE: 4th Sept - 10th Sept
BEST BUYS:
Fruit: Blood Oranges (QLD) *Mandarin (QLD) * Orange - juicing (NSW) * Pineapple (QLD) * Rockmelon (QLD/NT) * Strawberries- medium (QLD)
Vegetable: Baby Dutch Carrots (NSW) * Beetroot- large (QLD) * Celeriac (VIC) * Fennel Bulb- large (VIC) * Sweetcorn (QLD) * Zucchini (QLD)
SOMETHING DIFFERENT:
Fruit: New Season Asparagus- medium (VIC) * Honey Pear (VIC) * New Season Mangoes- VIP (NT) * Mulberries (NSW) * Pineapple- rough skin (QLD)
Vegetable: Cime De Rapa (NSW) * Jalapeno Chilli- green (QLD) * Sorrel- red vein (VIC) * Witlof- white (VIC) * Zucchini Flower- with fruit (NSW)
NOT THIS WEEK:
Expensive: Limes
Poor Quality: Pomegranate
Short Supply & Expensive: Butter Beans- yellow
Not Available: USA Cherries (season over) * Dragon Fruit * Chestnut Mushrooms
MARKET 5: SPECIALTY PRODUCE
Q: Are Warrigal Greens an all-Australian speciality?
Having worked on premium food magazines for much of the last decade, I am fully able to appreciate the overwhelming momentum of the ‘foodie culture’ here in Australia. Whether you put it down to the rise of the ‘Celebrity Chef’, industry efforts to make great food more accessible or the influence of stunning food publications (think Gourmet Traveller, Vogue E&T, delicious) there is no doubt that Australian cuisine now boasts a definite gourmet leaning. The average Australian is much more adventurous in the kitchen, preparing dishes at home that demand complicated prep and obscure produce previously only braved by the professionals. So to put you on the front foot with these increasingly discerning foodies, this week we are profiling ‘specialty produce’ items, which being a little off beat, present a fantastic opportunity to create something truly different and special this Spring.
SALTBUSH: aka Old Man Saltbush
A native plant previously used by indigenous Australians for its seeds (which were ground and roasted for making damper), this hardy shrub has taken on a new dimension in modern cuisine. Through careful selection and production in hothouses the bitter, wild plant used for rejuvenating land and grazing has been replaced by a much more user-friend large leaf variety.
Availability: all year
Use: blanch or use fresh as a salad leaf, stir-fry vegetable or similarly to a banana leaf
Supply: hits markets on Thursdays- production/supply steady and good quality
Health factor: good source of protein, mineral salts, antioxidants and calcium
JACKFRUIT:
Originally from South Western India, the Jackfruit is the national fruit of both Bangladesh and Indonesia. The largest of all cultivated fruits it is renowned for its distinctively sweet aroma and flesh. While also enjoyed as an immature fruit, the jackfruit is at its best when its prickly skin softens and its characteristic sweet aroma comes through.
Availability: Jun - Apr
Use: lovely fresh, but can also be cooked (often used in SE Asian curries). The seeds are edible and when baked taste a little like chestnuts. Immature fruit is a healthy, meat substitute for vegetarians due to its texture.
Supply: quality & supply is currently good, however it’s worth noting that Jackfruit are generally a more expensive item
Health factor: free of cholesterol and saturated fats, jackfruit is a good source of energy, dietary fibre, minerals and vitamins
BETEL LEAVES: aka Wild Betel Leaf, Pepper Leaf, Cha Plu
Heralding from the same family as pepper and kava, betel leaves are used widely in South East Asian cuisine. With its bold, peppery aroma and delicate flavour it is a wonderful herb that is both visually appealing and delicious.
Availability: all year, best in warmer months
Use: South East Asian cuisine- raw in salads, cooked in stir-fries, soups, meat dishes (used as a wrap)
Supply: Australian crops are grown in QLD the rest is imported- currently looking good across quality, supply and price
Health factor: good source of protein, potassium, nitrogen and minerals
WARRIGAL GREENS: aka Australian Spinach, tetragon
Another native plant worth a look, the warrigal green is grown along the East Coast of Australia and is a fantastic substitute for your more common greens such as silverbeet or spinach. While it tastes very similar to spinach when blanched, it has a slight salty, bitter edge that gives dishes a new dimension.
Availability: all year round, but as with all leaf lines poor weather may potentially slow supply
Use: blanch (2-3mins) before use due to high oxalate content, thenuse in dishes/sides where you would usually feature spinach, silverbeet or Asian greens
Supply: hits markets on Thursdays- production/supply steady and good quality
Health factor: a nutritional value similar to other leafy greens it also has anti-inflammatory properties and can prevent stomach ulcers
CHESTNUTS:
While they may not be mysterious or unknown, their reputation for being difficult to prepare has meant chestnuts haven’t garnered the attention they deserve from home-cooks. The quality of the fresh chestnuts being produced in Australia at the moment is fantastic and with the season predicted to last another 6-8 weeks, why not take full advantage this Spring.
Availability: traditional season Mar - June
Use: soups, stir-fries, cakes, salads, stuffing
Supply: quality & price holding steady with the season ending in 6-8 weeks
Health factor: no cholesterol, low in sodium and fat. Good source of mineral salts, vitamins C, B1, B2 and folate.
A: Unfortunately not, Warrigal Greens are also native to New Zealand, Norfolk Island, Japan and some parts of South America. While native to Australia and NZ, it is believed that the Aboriginals and Maori didn’t use Warrigal Greens as a leaf vegetable like we do today, rather this trend was started by Captain Cook and the first settlers who popularised it use due to its ready availability and ability to prevent scurvy.
BUYER'S GUIDE: Asian/Exotics 28th Aug-3rd Sept
Asian Vegetables: Short Supply
Water Spinach
Asian Vegetables: Not Available
Asian Celery * Gai Choy * Kachay * Sugar Cane * Tamarind
Exotic Fruits: Short Supply
Banana Buds/Bell
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Dragonfruit * Guava * Longans * Loquats * Lychee * Pomelos- red * Rambutan * Tamarillo (gold)
BUYER'S GUIDE: 28th Aug - 3rd Sept
MARKET SUMMARY: Fruit
The Buy list: Delicious Apples, Hass Avocadoes, Blueberries, Cumquats, Kiwifruit, Mandarins, Blood Oranges, Passionfruit, Packham Pears, Pineapples, Rhubarb, Rockmelons & QLD Strawberries.
The Watch List: Grapes (Quality), Figs (PRICE), Honeydew (Price), Lime (Price), Red Papaya (Price), Seedless Watermelons (Price & Quality).
Market Insights: NT Mangoes season has commenced and it is good quality for early season fruit. The first of the early season Stonefruit “Peaches” are on market, quality is 4/10 but indicates the season is not far off. The main lines to watch this week are Honeydews & Seedless watermelons (price and quality) & Red Papaya (price). USA cherries are all over for this season, next available will be Australian fruit in November, with best quality arriving closer to Xmas.
MARKET SUMMARY: Vegetables
The Buy list: Beetroot, Carrots, Cauliflowers, Celeriac, Celery, Chicory, Cime Di Rapa, Chinese Leaf Veg, Kale, Kohl Rabi, Leeks, Yam Oka, Zucchini , Spuds & Sweet Potatoes.
The Watch List: Capsicums (Quality & Price), Eggplant (Price), Gold Squash (Price), Tomatoes (Price) & Jarradale Pumpkin (Price).
Market Insights: Capsicums are having supply issues which is pushing prices up, will see this change next week. Green Peas are available just limited in supply and quality. Sweetcorn is over its supply problems and is coming back in to the fold daily. New season Jumbo Asparagus has commenced and it is JUMBO. Also Edible flowers are slowly rolling in, seeing more variety on market each week. Zucchini Flowers are also back in the fold.
BEST BUYS:
Fruit: Blueberries (NSW) * Mandarin (QLD) * Packham Pears (VIC) * Pineapple (QLD) * Strawberries- large (QLD)
Vegetable: Beetroot- large (QLD) * Celery (VIC) * Chat Potatoes (SA) * Green Beans (QLD) * Zucchini (QLD)
SOMETHING DIFFERENT:
Fruit: Baby Pineapples - with stems (QLD) * Banana Leaves (QLD) * Blackberries (NSW) * New Season Mangoes- VIP (NT) * Plate Strawberries- VIP (QLD)
Vegetable: Broad Beans (NSW) * Cime de Rapa (NSW) * Truss Tomatoes- blush petite (NSW) * Radicchio (NSW) * Sorrel- red vein (VIC)
NOT THIS WEEK:
Expensive: Limes
Short Supply & Expensive: Honeydew * Butter Beans- yellow
Not Available: USA Cherries * Dragon Fruit * Chestnut Mushrooms
SPRING’S BOUNTY
Q: Why is Australian white asparagus priced significantly higher than green?
The end of August is always a period of transition for food lovers, however this year seems especially tough- cold weather along the Eastern Seaboard is slowing supply and hiking up prices on a long list of produce items, ironically just in time for the start of the busy season and there is absolutely nothing on TV that comes close to filling the void left by the Olympics. To put the Spring back in your step and assist with menu planning for the next few months, here are our produce highlights for the coming season. We have included some nutritional information as there’s nothing like feeling good about what you’re eating to make it taste even better on the palate.
SPRING FLAVOURS:
ASPARAGUS:
The arrival of the Australian Asparagus season is getting closer with quality spears predicted to arrive at the markets for the first week of September. In particular the arrival of the sweet, tender, home-grown white asparagus is much anticipated due to its premium quality, texture and gourmet aesthetic.
Supply: Early crops from QLD, main crop from VIC
Green Asparagus: all year, Australian produce best Sept- Dec
Baby Green Asparagus: all year, best Sept- Dec
Purple Asparagus: Oct- Dec
White Asparagus: Sept – Jan
Feel Good Factor: excellent source of Vitamin C & E, dietary fibre, folate and potassium
Inspiration: Confit of Suffolk lamb loin, fresh milk curd, asparagus, spring onions, broad beans, young leeks, sunflower seeds, pine nuts, hazelnuts, quinoa, pea flowers, nasturtiums – Peter Gilmore via Lifestyle Food
AUSTRALIAN GARLIC:
Australian Garlic is world’s apart from the imported product available throughout the year and its season is something I have come to get excited about and support every year by paying a premium price for a premium product. For a more comprehensive overview of the garlic varieties currently grown in Australia, their seasonality and characteristics, click here.
Supply: Main growing regions are SA, VIC ,NSW with some early crops from QLD
Australian Garlic Season: October - May
Spring Garlic: available October
Green Garlic: available November
Feel Good Factor: natural antibiotic, also assists in management of blood pressure & cholesterol
Inspiration: Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke – Kevin Mangeolles via Great British Chefs
MANGOES:
Early Northern Territory mangoes are already arriving at the markets and while they are not yet great eating, it is a sign of the luscious, warm weather and tropical flavours to come. Sydney Markets will be holding its annual mango auction on September 5th heralding the official opening of the mango season, last year the auction raised $30,000 ($2,500/mango) for the Prostate Cancer Foundation of Australia and Westmead Children's Hospital. For more information on mango varieties and Australian seasons click here
Supply: NT opens the season (peaking around October), before main producer QLD enters the market around November
Feel Good Factor: very high in Vit C and A. Rich source of beta-carotene, fibre and potassium
Inspiration: Mango salsa and coconut heart salad recipe- Peter Kuravita via SBS Food
SHISO LEAF: aka Perillo
Shiso Leaf is available in red and green varieties, the red (with its anise and subtle mint flavour) is the most popular in Australia and is used widely in Vietnamese and Japanese cuisine (where traditionally the leaves were used to dye pickled ume or were mixed with ume paste in sushi). While available pretty much all year, Shiso is at its best Nov – Mar
Supply: SG&S predominantly sources our Shiso from local NSW producers
Feel Good Factor: high in calcium, iron and potassium, rich in fiber, very high in Vit A and C. Believed to have anti-inflammatory properties
Inspiration: Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce – via Gourmet Traveller
PEPINO: aka Sweet Pepino, Melon Pear
Spring is undeniably the start of the mango and stonefruit season but if you’re looking for something different why not try the pepino. With its distinctive purple stripes, yellow flesh and a juicy flavour reminiscent of melon, banana and pear (depending on who you ask)– it is perfect for spicing up the breakfast menu or adding a twist to sweet and savoury spring salads.
Supply: QLD produces fruit in Spring and Autumn
Feel Good Factor: good source offibre, Vitamin A, B and C
Inspiration: Wild Mexican Shrimp Escabeche with Pepino Melon, Popped Corn, Jicama Salsa - Bernard Guillas via Restaurant Hospitality
Yam Oka: aka NZ Yam, Oka Yam, Oca
Originally from South America, these sweet tubers offer a wonderful alternative to winter root vegetable lines with their smaller size, tangy, nut flavour and silky texture. Eat with the skin on to get maximum nutritional value, the skin is thin and edible and ensures the yam holds shape when cooked.
Supply: coming from QLD, best in July (season runs for 6-8 weeks)
Feel Good Factor: good source offibre, Vitamin A, B and C
Inspiration: Yam, kumara and pumpkin coconut curry
Other items of note for Spring: As the weather warms, the markets will start to come alive with tropical fruits and a wider range of vegetables. Other items to watch out for this Spring include stonefruit (Oct/Nov), berries, chillies, sweetcorn, radishes, edible flowers, watercress and okra.
A: There are two reasons. Firstly, the Australian white asparagus season is brief and given its popularity among food-service professionals (and increasingly with home cooks) demand tends to outstrip supply. The second reason is production costs. To achieve its colour, white asparagus is grown in the dark, preventing sunlight from turning the shoots green. Traditionally this was achieved by keeping the asparagus crown submerged beneath a mound of dirt and using specialised equipment to blind harvest– which led to reduced yields as it was difficult to perform without damaging the crop. Many Australian farmers now employ an innovative system that sees white asparagus grown beneath black polyhouses- essentially a large dark greenhouse, a huge step forward, this farming method achieves wonderful colour, flavour and allows for simpler harvesting practices.
FOUR SEASONS IN ONE DAY
Q: Are seasonal guides redundant now that many produce lines are available year round?
Despite all evidence to the contrary, February is the last month of Summer and soon the hot, sunny days (we were supposed to have) will begin to give way to cooler Autumn months. Inevitably, the changing of the seasons brings new fashion and food trends, which for chef’s means a revamp of the menu.
So, to help ease the burden of menu planning we thought we would literally give you four seasons in one day and attach our new SG&S seasonal charts to this week’s bulletin. These charts serve as a quick reference guide to the fruit & veges you can expect to see in the markets each month.
These charts are also hosted on the Season’s Best section of our blog, however for those who want something more permanent to keep in their kitchen, contact SG&S and we will issue you with a laminated poster version which covers the full year.
Seasonal supply does vary, with individual lines arriving at the market early, late or in fits and starts due to unexpected weather conditions. So, keep an eye on our weekly buyer’s guide. Posted on our blog each Tuesday, these guides outline the week’s best buys, new season stock and any notable gaps in supply. To receive these updates directly, click on the follow button on the blog homepage and enter your email address.
Happy planning!
A: In short, no! We may not live by the Cordoba Calendar anymore (Google that when your bored!) but knowing your seasonal produce is the best way to serve up a cost-effective and reliable menu- rain, hail or shine. Not only will the fruit and veg you use be abundant and therefore cheaper, it will also be more nutritional and taste better, having been harvested at its peak and spared from travelling long distances.
BUYER'S GUIDE: 13/12/11 - 19/12/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
I wish I could tell you that the rain is going to STOP and the sun is coming out…….but unfortunately it's not looking likely for now. A wet Xmas and New Year means we should expect some problems with Fresh Produce, but it’s not all bad!!
FRUIT:
Quality here is exceptional and so is the price. No out of the ordinary items in short supply at present and pricing is well down on the past years. Other than the usual items for this time of the year- apples and lemons being the most relevant- the rest of the gang is in good supply and should stay that way well into the new year.
Stonefruits are the pick, good quality, eating well and cost effective buying as is watermelons!
VEGETABLES:
We are seeing the wet weather taking its toll here on quality and supply. Right now it’s mainly impacting supply and price on Sweet Potatoes, Broccoli, Bean, Cauliflowers and has slightly lifted Tomatoes price. Still there is plenty to pick from as Pumpkin, Carrots, Zucchini, Eggplant and Spuds are in good supply and price well.
Back to “Singing In The Rain”
BEST BUYS:
FRUIT:
Avocado (#25-28 per tray)
Cherries- Van's (NSW)
Limes (QLD)
Mango R2E2 (QLD)
Rockmelon (QLD)
VEGETABLES:
Carrots - Med to Large (QLD)
Chat (Sml) Potatoes (SA)
Butternut Pumpkin (QLD)
Snow Peas (NSW)
Zucchini- Green (VIC)
SOMETHING DIFFERENT:
Dragon Fruit (QLD)
New Season- Fig Tray (NSW)
New Season- Black Grapes (QLD)
Lychees - (QLD)
Mangosteen (QLD)
Donut Peaches (NSW)
New Season - Blood Plums (NSW)
Rambutan (QLD)
Popcorn Sprouts (VIC)
VIP Cherries - (NSW)
SORRY NOT THIS WEEK:
END OF SEASON:
Broad Bean
Red Tamarillo
SHORT SUPPLY:
No 2. Asparagus
Sweet Potato- large (very $$$)
Yellow butter beans
NOT AVAILABLE:
Bella Rossa Tomatoes
BUYER'S GUIDE: 06/12/11 - 12/12/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
FRUIT:
Full range and good supplies all round. The summer fruits (mango, nectarines, peaches, apricots, cherries & plums) are now eating with good flavour and are priced to suit.
We will be supplying local “White Seedless Grapes” as of this week and will be doing the same with red and black over the next 2 weeks. Wet weather in several of the growing areas has caused some quality problems but there is enough good quality coming in from other areas to cover supply.
Also there is a full range of berries available; Blue, Black, Raspberries, Red Currants and Strawberries to name a few!
VEGETABLES:
Wet weather is taking its toll here on pricing but nothing over the top! Supply is good, quality is sound with only a few items on the short list.
As the summer weather slowly arrives we will see products like Broadbeans, Globe Artichokes & Brussels Sprouts disappearing form the market place.
New Season Aussie Garlic is in full swing as is the range of locally grown tomatoes including Gourmet Cherry varieties, Quality Heirlooms, Cherry and Baby Roma Truss and Roma’s. The flavour of these local tomatoes is excellent.
BEST BUYS:
FRUIT:
Apricot (NSW)
Cavendish Bananas (QLD)
Cherries (NSW)
Mango R2E2 (QLD)
Nectarine (NSW)
VEGETABLES:
Assorted Micro Herbs (VIC)
Green Bean (QLD)
Green Zucchini (NSW)
Sweet Corn (QLD)
Tomatoes- Cherry Truss (NSW)
SOMETHING DIFFERENT:
Dragon Fruit (QLD)
Edible Flowers (VIC)
Flowers - Orchids (NSW)
Green Grapes (Australian) - (QLD)
Lychee (QLD)
Mangosteen (Imported)
Popcorn Sprouts (VIC)
Red Pomello (Imported- USA)
Rambutan (QLD)
Red Currants (VIC)
SORRY NOT THIS WEEK:
END OF SEASON:
Broad Bean
Red Tamarillo
SHORT SUPPLY:
Lotus Root
NOT AVAILABLE:
Mandarins
Tomatoes- Yellow Teardrop
BUYER'S GUIDE: 29/11/11 - 05/12/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
BEST BUYS:
FRUIT:
Cavendish Bananas- large (QLD)
Plums (NSW)
R2E2 Mangoes (QLD)
Rockmelon (QLD)
Watermelon (QLD)
VEGETABLES:
Chat Potato - small (SA)
Cherry truss tomatoes (NSW)
Medium tomatoes (QLD)
New Season: Portabello Mushroom (NSW)
Telegraph Cucumber (QLD)
SOMETHING DIFFERENT:
Dragon Fruit (QLD)
Lychee (QLD)
Mangosteen (Imported)
Rambutan (QLD)
Red Currants (VIC)
Edible Flowers (VIC)
Popcorn Sprouts (VIC)
New Season: Heirloom Tomatoes (NSW)
Roma - Baby truss tomatoes (NSW)
Spring Onions (NSW)
SORRY NOT THIS WEEK:
END OF SEASON:
Mandarin
Red Tamarillo
SHORT SUPPLY:
Asparagus - No2
Lotus Root
NOT AVAILABLE:
Winter Melon
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.