Lyophilization is another way to preserve salvia. It consists of dehydrating the edible flower, subjecting it to rapid freezing and eliminating the ice subsequently by slight heating under vacuum which transforms it into steam. In this way, the flower loses moisture but we manage to preserve its shape and size.
A novel and unique product on the market that can already be yours. To use it in the kitchen, we must re-hydrate the edible flower either by using it with a sauce, in a soup, to enhance the flavour of a stew…
Out of stock
The lyophilized salvia has an intense red colour, but it can have several colours depending on the species, such as blue, purple, pink and white. This edible flower has a sweet taste at the beginning and a bitter taste, even acid, at the end. The most peculiar thing of this flower is its shape, long with pistils.
In the kitchen, we can use the lyophilized salvia to provide sweet notes to recipes.Because of its shape, this flower is ideal to decorate and play with its lenght. It is mainly used in salads, meat, seafoods and with creams or soups.
Salvia has several curative properties. For example, it is used to aliviate anxiety or blood pressure. According to several scientific studies, this flower is recommended because of its antidepressant and anxiolitic action.
From salvia, some scents with camphor, thujone, terpene and alcohols can be obtained. It has been attributed several tonic and stimulating virtues. An ancient tradition was to take salvia’s tisane to regulate menstrual functions.
Lyophilization is another way to preserve salvia. It consists of dehydrating the edible flower, subjecting it to rapid freezing and eliminating the ice subsequently by slight heating under vacuum which transforms it into steam. These are the states that follow the process of lyophilization:
1º Freezing of the edible flower
2º The pressure is reduced so that the frozen water sublimates and passes to a gaseous state without passing through a liquid state.
Thanks to this process, the molecular state of the flower can be preserved, and therefore its organoleptic properties, while maintaining an aspect very similar to the original. In other words, a long-lasting ingredient with a longer shelf life is achieved.
This product does not contain humidity, so it can be preserved for a minimum of 2 years. But it can last up to 5 years. We recommend storing the lyophilized salvia in a dry place without direct light. You can store it next to the spices or in a kitchen cabinet.
From Innoflower we encourage you to take a look at our blog, where you will not only find articles about the world of edible flowers, but also simple recipes that you can make at home and surprise your guests.
Cooking with flowers is easy and funny. Dare to bloom your recipes!