Devour July 2016

Page 29

Floral flavors on your plate By Heather L. King


Paula Swaner Sargetakis

hether you’re wowed by Courtney McDowell’s Meyer lemon tartlets topped with violas and nasturtium leaves at Pallet restaurant, or charmed by the fresh chive blossoms garnishing the rapanaki dako at Manoli’s, edible flowers are in full bloom at restaurants across the state. Frog Bench Farms owner Paula Swaner Sargetakis, who supplies borage, nasturtium, violas, geranium and calendula to many dining establishments in Utah year-round, says that demand for edible flowers doubles yearly and the farm still sells out every week. “We see more and more edible flowers around and enjoy learning about all the ways the chefs use them,” says Sargetakis, who grew up eating raw, candied and puréed flowers and sees chefs’ demand for them as nothing unusual. “We started with edible flowers from the very beginning because we enjoy the way they pop on the plate and the delicate flavor added to the foods.” To date, their most popular request is nasturtium, along with borage and violas. “Nasturtium is so popular because not only is the flower used by the chefs but the leaves as well.” What’s more, it’s even good for you— offering high levels of vitamins A, C and D. Seasonally, Frog Bench Farms also sells snapdragon, bachelor’s button (cornflower), hyssop and herb flowers from spring to fall, along with flowers from squash, lavender, arugula, parsley and thyme. What gorgeous surprises of floral color and flavor are being judiciously applied in your favorite kitchen this season? Devour Utah • July 2016 29

Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.