Dired Cornflower

Dried cornflower has a very light and neutral flavor. It is mainly used for its decorative feature, since its flavor is not particularly distinctive or prominent. Therefore, when it is used in cooking, the focus is mainly on the visual aspect it adds to dishes and beverages, rather than its taste.

Chef’s Advice

Cornflower leaves are eaten boiled with other herbs and then seasoned, but most often sautéed with oil and garlic, with bits of lard or bacon, in butter with a grating of cheese, or in soups. The flowers can be used to garnish dishes and salads.

What makes Ordine Contadino flowers and herbs special?

The flowers and herbs are hand-picked and within minutes brought to the drying rooms and placed on frames. The company practices natural drying by dehumidifying the air, without increasing the ambient temperature. The herbs, first defoliated, and dried flowers are placed in paper bags to be stored at controlled humidity and temperature. This process, combined with the chemical/physical/organic characteristics of the soil and the climatic value of the place (Temperature excursion/Solar exposure/Altitude) leads to a dried product with high concentration of essential oils and high color yield over time.

Origin

Cembra Valley – Trentino – Italy

Typology

Dried cornflower

Packaging

5 g

Nome scientifico: Centaurea spp.

Raccolto a mano. Essiccato naturalmente a bassa temperatura.
Peso: 5 g
Modalità di conservazione: conservare in luogo fresco ed asciutto, al riparo dalla luce ed in contenitore chiuso ermeticamente.

Indirizzo e ragione sociale: Ordine Contadino Azienda agricola Nadalini Danilo Fraz. Gresta 27, Segonzano (TN) Val di Cembra – Trentino – IT