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LYOFLOWER | Lyophilized Calendula or Marigold flower

9,50 7,60

How is the calendula flower lyophilized?

Lyophilization is another way to preserve calendulas. It consists of dehydrating the edible flower, subjecting it to a 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 flavor of a stew … The calendula flower is also perfect for creams.

  • Gluten free and lactose free
  • Pairing: Meats, sea products, stews, desserts, salads and cocktails.
  • Flowers are packed in a plastic pot with metal lid
  • Each tray has 2 grams
  • Flowers are pre-selected by hand before the lyophilization.
  • Best Before Date: 2 years
Description

Lyophilized Calendula petals

The calendula or also known as Marigold, is an annual herbaceous plant. The solitary heads can measure 5 cm of width. They are visually noticeable for their intense colors: yellow and orange.

Among the medicinal properties of this flower stands out for its healing power. In Europe they used to make ointments to rest on scars or wounds. It also serves as a tonic for the skin. In addition, taken it as an infusion, this flower helps gastric ulcers and digestive problems.

Other properties of interest are its sudorific, stimulating, antispasmodic and cholagogue activities. It is said that calendula flowers comfort the spirit. They calm the pains and strengthen the heart. Astrologers associate it with the sign of Leo.

In kitchen it is ideal to use their petals in salads or as decoration for meats and fish. Also in pastry has a special place. If the petals are soaked in hot milk and added to the dough, the dessert will acquire a special colour.

As a curious fact, the Romans used it as a substitute for saffron.

How is the calendula flower lyophilized?

Lyophilization is another way to preserve calendulas. It consists of dehydrating the edible flower, subjecting it to a 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 flavor of a stew … The calendula flower is also perfect for creams.

You want more information about our edible flowers?

From Innoflower we encourage you to take a look in our blog, where you will not only find articles about the world of edible flowers, but you will also find 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!

  • Gluten free and lactose free
  • Pairing: Meats, sea products, stews, desserts, salads and cocktails.
  • Flowers are packed in a plastic pot with metal lid
  • Each tray has 2 grams
  • Flowers are pre-selected by hand before the lyophilization.
  • Best Before Date: 2 years

 

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