So I work at a pizza restaurant that does farm to table. We have an absolute excess of micro flowers. We have tried garnishing some things but they just come in too quickly. What are some ideas you all have to either preserve them or use them in large quantities. So far I am thinking a floral mint syrup to use in cocktails or potentially making a flower pesto.
[link] [comments]
from AskCulinary https://ift.tt/vWfgBkc
Comments
Post a Comment