Lyophilization is another way to preserve flowers. 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…
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The lyophilized tulbaghia or wild garlic belongs to the Alliaceas family whose origin is in Africa. It is a perennial plant that grows in warm climates. This flower has a star shape and is violet in colour. Its aroma and flavour are very distinctive: fried garlic.
The tulbaghia has a very powerful fried garlic flavour with the peculiarity that it doesn’t give you stomach acid. That is why many chefs use this edible flower as a substitute for garlic in the kitchen.
In the kitchen, their flowers are used to garnish salads. It combines with any salty dish since this edible flower can never be used with sweet due to its powerful garlic flavour. It is perfect for meats, fish, salads, purées, seafood, pies… In the case of the lyophilized tulbaghia, the smell of fried garlic is accentuated, so it has greater intensity the garlic taste with a spicy touch.
Tulbaghia has numerous medicinal applications, in addition to the same antifungal and antibacterial properties as garlic. Crushed leaves are used to cure headache and treat oesophagal cancer. If they are smeared on the skin they scare away fleas and mosquitoes. The fresh bulbs are boiled in water and taken to clear up the cough. This bulb is also used as a remedy for tuberculosis and the destruction of intestinal parasites. There are those who plant these edible flowers near the houses since they repel snakes.
Lyophilization is another way to preserve flowers. 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 tulbaghia 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 recepies that you can make at home and surprise your guests.
Cooking with flowers is simple and fun. Dare to “flower-up” your recipes!