50 blossoms per pack

Edible pink Verbena blossoms for decoration of müslis, porridges, desserts, muffins etc. The plants are cultivated without use of pesticides. At harvest time the blossoms are manually picked and then carefully dried. That's why they keep the beauty of the fresh blossom although dried.

50 blossoms per pack

Edible red Verbena blossoms for decoration of müslis, porridges, desserts, muffins etc. The plants are cultivated without use of pesticides. At harvest time the blossoms are manually picked and then carefully dried. That's why they keep the beauty of the fresh blossom although dried.

50 blossoms per pack

Edible blue Verbena blossoms for decoration of müslis, porridges, desserts, muffins etc. The plants are cultivated without use of pesticides. At harvest time the blossoms are manually picked and then carefully dried. That's why they keep the beauty of the fresh blossom although dried.

50 blossoms per pack

Edible white Verbena blossoms for decoration of müslis, porridges, desserts, muffins etc. The plants are cultivated without use of pesticides. At harvest time the blossoms are manually picked and then carefully dried. That's why they keep the beauty of the fresh blossom although dried.

50 leaves per pack

Edible four-leaf green clover for decorating müslis, porridges, desserts, muffins etc. The plants are cultivated without use of pesticides. At harvest time the leaves are manually picked and then carefully dried. That's why they keep the beauty of the fresh leaves although dried.

30g

Description Large Japanese cherry blossoms (Sakura)

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

These whole Japanese cherry blossoms have been gently dried and preserved with plum vinegar and salt. Unlike European blossoms, Japanese cherry blossoms have their very own aroma, reminiscent of almonds and marzipan.

Particularly large cherry blossoms were selected for these variants. The stalk was left on the flowers so that as much aroma as possible remains in the flowers.

Ingredients: cherry blossoms, plum vinegar, salt

Use

They are used in Japan for example

• for tea.

Or the salt is rinsed off with water, the buds are immersed in hot water to allow them to unfold, and then used as

• decoration for dishes
• decoration of desserts
• aromatic ingredient for steamed fish.

For further information please register with us: info@foodconnect.de An employee will activate your account.

6 g

Made from Japanese freeze-dried cherry blossoms, with a touch of salt and vinegar.

For further information please register with us: info@foodconnect.de An employee will activate your account.

50 sheets

Description Japanese cherry leaves

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

When the Japanese cherry tree is in bloom, the cherry leaves also have the wonderful almond-marzipan-like aroma. These cherry leaves were picked when they were in bloom, carefully selected and preserved in brine.

Ingredients: Leaves of the flowering Japanese cherry tree, salt (20%), water, alum, citric acid E330, acidity regulator E331

Use

The cherry leaves can be used

• as a decoration e.g. to wrap vegetables or rice in them.
• as a seasoning. To do this, you cut them into narrow strips or small pieces and add them to veal or beef dishes, in fish tartare and to steamed fish.
• also for fine marinating of white fish or as an aroma-giving component when steaming fish.

The brine in which the cherry leaves were placed is rinsed off with water before further use.

For further information please register with us: info@foodconnect.de An employee will activate your account.

50 sheets

Description Japanese cherry leaves

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

When the Japanese cherry tree is in bloom, the cherry leaves also have the wonderful almond-marzipan-like aroma. These cherry leaves were picked when they were in bloom, carefully selected and preserved in brine.

Ingredients: Leaves of the flowering Japanese cherry tree, salt (20%), water, alum, citric acid E330, acidity regulator E331

Use

The cherry leaves can be used

• as a decoration e.g. to wrap vegetables or rice in them.
• as a seasoning. To do this, you cut them into narrow strips or small pieces and add them to veal or beef dishes, in fish tartare and to steamed fish.
• also for fine marinating of white fish or as an aroma-giving component when steaming fish.

The brine in which the cherry leaves were placed is rinsed off with water before further use.

For further information please register with us: info@foodconnect.de An employee will activate your account.

500 leaves

Description Japanese cherry leaves

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

When the Japanese cherry tree is in bloom, the cherry leaves also have the wonderful almond-marzipan-like aroma. These cherry leaves were picked when they were in bloom, carefully selected and preserved in brine.

Ingredients: Leaves of the flowering Japanese cherry tree, salt (20%), water, alum, citric acid E330, acidity regulator E331

Use

The cherry leaves can be used

• as a decoration e.g. to wrap vegetables or rice in them.
• as a seasoning. To do this, you cut them into narrow strips or small pieces and add them to veal or beef dishes, in fish tartare and to steamed fish.
• also for fine marinating of white fish or as an aroma-giving component when steaming fish.

The brine in which the cherry leaves were placed is rinsed off with water before further use.

For further information please register with us: info@foodconnect.de An employee will activate your account.