WEBVTT

1
00:00:00.440 --> 00:00:04.599
<v Speaker 1>People are just getting so incredibly experimental with design, with

2
00:00:04.759 --> 00:00:08.759
<v Speaker 1>cakes and with food in general. Just wow, the way

3
00:00:08.759 --> 00:00:12.560
<v Speaker 1>that they're able to incorporate things you wouldn't put together,

4
00:00:12.839 --> 00:00:16.480
<v Speaker 1>and it just looks like this beautiful masterpiece almost and

5
00:00:16.519 --> 00:00:20.399
<v Speaker 1>it's a natural masterpiece that you can literally eat.

6
00:00:22.519 --> 00:00:25.199
<v Speaker 2>You're listening to the Plant Based Diet podcast where we

7
00:00:25.280 --> 00:00:28.440
<v Speaker 2>talk about all things plant based. I'm mister Garfin, the

8
00:00:28.480 --> 00:00:31.559
<v Speaker 2>host of this show and founder of Alternative Food Network.

9
00:00:31.800 --> 00:00:34.119
<v Speaker 2>Join me in my amazing array of guests who are

10
00:00:34.119 --> 00:00:38.119
<v Speaker 2>a mix of healthcare professionals, industry executives, and people with

11
00:00:38.200 --> 00:00:41.200
<v Speaker 2>an interesting story to tell about their plant based journey.

12
00:00:41.640 --> 00:00:44.640
<v Speaker 2>Let us help you with your journey wherever you're at

13
00:00:44.799 --> 00:00:47.320
<v Speaker 2>to learn the what, why, and how to eat plant

14
00:00:47.359 --> 00:00:53.079
<v Speaker 2>based Hello everyone, I hope that spring is in the

15
00:00:53.119 --> 00:00:56.119
<v Speaker 2>air where you live, and spring reminds me of flowers.

16
00:00:56.159 --> 00:00:59.960
<v Speaker 2>So today's episode is all about edible flowers. Last month,

17
00:01:00.159 --> 00:01:03.640
<v Speaker 2>we published an episode about microgreens, their visual and flavor

18
00:01:03.679 --> 00:01:07.239
<v Speaker 2>appeal and their health properties. So in today's episode, I'm

19
00:01:07.280 --> 00:01:10.480
<v Speaker 2>continuing with that theme of function and form as I

20
00:01:10.560 --> 00:01:14.040
<v Speaker 2>chat with the founder of Just Keep Growing, Holly Pugsley,

21
00:01:14.359 --> 00:01:17.840
<v Speaker 2>who specializes in growing a variety of edible flowers and

22
00:01:17.920 --> 00:01:20.920
<v Speaker 2>other good stuff. She, by the way, sent me pictures

23
00:01:20.959 --> 00:01:23.480
<v Speaker 2>of her edible flowers with shots of them on some

24
00:01:23.640 --> 00:01:27.680
<v Speaker 2>baked goods and a cocktail, and they are gorgeous. I've

25
00:01:27.719 --> 00:01:30.159
<v Speaker 2>never used them myself, but I'd like to know how,

26
00:01:30.200 --> 00:01:33.040
<v Speaker 2>because they really elevate a dish. So we're going to

27
00:01:33.159 --> 00:01:36.760
<v Speaker 2>learn today together. Normally, the episodes of this plant based

28
00:01:36.840 --> 00:01:40.519
<v Speaker 2>diet series are audio only, but because these edible flowers

29
00:01:40.519 --> 00:01:43.840
<v Speaker 2>can be used to create such beautiful products, this episode

30
00:01:43.879 --> 00:01:47.200
<v Speaker 2>will also be available in video on the Alternative Food

31
00:01:47.239 --> 00:01:51.239
<v Speaker 2>Network YouTube channel in the podcast section, so you can

32
00:01:51.280 --> 00:01:54.879
<v Speaker 2>also see what we're talking about. Just go over to YouTube,

33
00:01:55.120 --> 00:01:58.560
<v Speaker 2>find the Alternative Food Network channel and find this episode

34
00:01:58.599 --> 00:02:00.920
<v Speaker 2>and please subscribe. By the way, I'll also put the

35
00:02:00.920 --> 00:02:04.000
<v Speaker 2>YouTube link in the show notes and now let's get

36
00:02:04.040 --> 00:02:07.760
<v Speaker 2>to it. Welcome to the show, Holly, So nice to

37
00:02:07.799 --> 00:02:09.080
<v Speaker 2>have you. Hi.

38
00:02:09.599 --> 00:02:11.479
<v Speaker 3>How's it going? Thanks for having me.

39
00:02:11.840 --> 00:02:14.800
<v Speaker 2>Oh, I'm so excited, as you can see, in honor

40
00:02:14.840 --> 00:02:17.919
<v Speaker 2>of this episode, well, for those who are listening to

41
00:02:17.919 --> 00:02:19.400
<v Speaker 2>the audio, you won't be able to see this, but

42
00:02:19.479 --> 00:02:22.240
<v Speaker 2>for those watching on video, I am wearing a flowered

43
00:02:22.280 --> 00:02:26.879
<v Speaker 2>shirt in honor of doing this edible flower episode be beautiful.

44
00:02:27.240 --> 00:02:29.159
<v Speaker 1>I feel like we're kind of matching here too, a

45
00:02:29.199 --> 00:02:30.400
<v Speaker 1>little bit of the pinks.

46
00:02:30.400 --> 00:02:33.120
<v Speaker 3>The pink's going on right right right.

47
00:02:33.719 --> 00:02:36.639
<v Speaker 2>You know, in my intro I mentioned that you, among

48
00:02:36.680 --> 00:02:41.120
<v Speaker 2>other things, you grow edible flowers. So I thought we

49
00:02:41.199 --> 00:02:43.840
<v Speaker 2>could just start off right off the bat. Could you

50
00:02:44.159 --> 00:02:48.240
<v Speaker 2>give us some context? What what do we mean by

51
00:02:48.479 --> 00:02:52.240
<v Speaker 2>edible flowers and when it's used in baked goods or cocktails?

52
00:02:52.319 --> 00:02:55.120
<v Speaker 2>And I know you've brought to our little set in

53
00:02:55.199 --> 00:02:59.759
<v Speaker 2>quotes that some stuff. So can you show me what

54
00:03:00.120 --> 00:03:02.159
<v Speaker 2>you do with these edible flowers?

55
00:03:03.039 --> 00:03:05.639
<v Speaker 1>Yeah, I'll explain what edible flowers are because I think

56
00:03:05.680 --> 00:03:09.039
<v Speaker 1>there's a little bit sometimes a little bit of confusion sometimes.

57
00:03:09.080 --> 00:03:11.879
<v Speaker 1>I think people think, you know, I want to display

58
00:03:11.879 --> 00:03:13.680
<v Speaker 1>with some flowers, I want to use them as a garnish,

59
00:03:13.680 --> 00:03:16.960
<v Speaker 1>and they'll just pick them up from any store, any

60
00:03:16.960 --> 00:03:21.280
<v Speaker 1>flowers store, plant store kind of situation. But it's not

61
00:03:21.840 --> 00:03:25.000
<v Speaker 1>great that way. You can't use edible flowers that aren't

62
00:03:25.080 --> 00:03:27.759
<v Speaker 1>organically grown. So that's what edible flowers means. It means

63
00:03:27.759 --> 00:03:30.199
<v Speaker 1>that they are edible. There are a lot of flowers

64
00:03:30.240 --> 00:03:33.960
<v Speaker 1>that are grown, mass produced and sprayed and toxins are

65
00:03:34.039 --> 00:03:36.400
<v Speaker 1>used on them, so we don't want to use those.

66
00:03:36.439 --> 00:03:39.759
<v Speaker 1>But edible flowers means that they're flowers that we actually

67
00:03:39.759 --> 00:03:42.000
<v Speaker 1>can eat. For sure, they aren't poisonous to us, but

68
00:03:42.080 --> 00:03:45.919
<v Speaker 1>also they aren't being sprayed by toxic solutions to try

69
00:03:45.919 --> 00:03:47.360
<v Speaker 1>to get.

70
00:03:47.319 --> 00:03:49.919
<v Speaker 3>Keep bugs at bay. It's really the way.

71
00:03:49.680 --> 00:03:52.599
<v Speaker 1>We're growing them that makes the difference of being edible

72
00:03:52.680 --> 00:03:55.759
<v Speaker 1>and non edible. But there are flowers that are poisonous

73
00:03:55.800 --> 00:03:57.879
<v Speaker 1>to us that we should not be picking up every

74
00:03:57.919 --> 00:04:00.960
<v Speaker 1>flower that's organically grown and eating it because it isn't

75
00:04:01.000 --> 00:04:03.479
<v Speaker 1>great for us. But there are some flowers that are

76
00:04:03.520 --> 00:04:07.639
<v Speaker 1>pretty fantastic and actually quite medicinal too, which I've come

77
00:04:07.680 --> 00:04:09.599
<v Speaker 1>to find. But I will show you some of the

78
00:04:09.639 --> 00:04:14.560
<v Speaker 1>things I brought the first, Yes it is. That's my favorite,

79
00:04:15.039 --> 00:04:17.639
<v Speaker 1>so anyone that has come to my house ever, this

80
00:04:17.800 --> 00:04:21.120
<v Speaker 1>is exactly my element right now. So I just brought

81
00:04:21.120 --> 00:04:24.560
<v Speaker 1>some basic orange juice and I dehydrate fruit as well.

82
00:04:24.600 --> 00:04:26.800
<v Speaker 1>So that's a little section of my company that I'm

83
00:04:26.839 --> 00:04:29.959
<v Speaker 1>growing a little bit, just for more garnishes. But yes,

84
00:04:30.279 --> 00:04:33.279
<v Speaker 1>so the beautiful grapefruit looks awesome there, but I've got

85
00:04:33.279 --> 00:04:38.600
<v Speaker 1>a gorgeous bogonia flower to garnish the bogonia is quite sour.

86
00:04:38.959 --> 00:04:40.800
<v Speaker 3>It's actually very candy like.

87
00:04:41.120 --> 00:04:44.639
<v Speaker 1>It's one of my favorite edible flowers and one of

88
00:04:44.639 --> 00:04:47.600
<v Speaker 1>the ones I've been growing for so long and had

89
00:04:47.680 --> 00:04:50.720
<v Speaker 1>actually no idea that it was edible until I started

90
00:04:50.839 --> 00:04:54.040
<v Speaker 1>my business, and I couldn't believe it it was. It's

91
00:04:54.079 --> 00:04:56.879
<v Speaker 1>the most sour candy like. I'll never eat candy again

92
00:04:57.000 --> 00:04:57.439
<v Speaker 1>or anything.

93
00:04:57.600 --> 00:05:01.040
<v Speaker 3>It's just delicious. I brought a beautiful as well.

94
00:05:01.720 --> 00:05:02.319
<v Speaker 2>Here we are.

95
00:05:03.879 --> 00:05:05.959
<v Speaker 1>So I will move my drinks so I don't make

96
00:05:06.040 --> 00:05:10.879
<v Speaker 1>a huge mess. But here are some edible flowers on

97
00:05:10.920 --> 00:05:13.759
<v Speaker 1>the side. It's an angel food cake, my favorite, with

98
00:05:13.800 --> 00:05:17.399
<v Speaker 1>some cool whip, just some classic cool whip with some

99
00:05:17.439 --> 00:05:19.639
<v Speaker 1>strawberries and blueberries on the top. But we've got some

100
00:05:19.800 --> 00:05:23.920
<v Speaker 1>violas and pansies on the sides, and a little bogonia

101
00:05:23.959 --> 00:05:26.120
<v Speaker 1>in there as well. But you can just see the

102
00:05:26.160 --> 00:05:30.000
<v Speaker 1>faces of them like they just look gorgeous and elevate

103
00:05:30.079 --> 00:05:33.720
<v Speaker 1>any meal. So there's I have a lot of baker clients.

104
00:05:34.000 --> 00:05:37.079
<v Speaker 1>I love private chefs, but for the edible flowers, it's

105
00:05:37.120 --> 00:05:40.600
<v Speaker 1>a lot of those bakers and like more caterers, designers

106
00:05:40.680 --> 00:05:44.160
<v Speaker 1>who really see a vision in the colors or textures

107
00:05:44.279 --> 00:05:47.959
<v Speaker 1>or design and can kind of add it to their

108
00:05:48.040 --> 00:05:50.160
<v Speaker 1>own creations. I think that's my favorite part about my

109
00:05:50.199 --> 00:05:55.120
<v Speaker 1>business is seeing the other people create with what I'm growing.

110
00:05:55.480 --> 00:05:58.959
<v Speaker 2>That's amazing. So for example, that cake, like you were saying,

111
00:05:59.000 --> 00:06:03.399
<v Speaker 2>has different flowers on it. Yeah, they all have different tastes.

112
00:06:04.279 --> 00:06:08.199
<v Speaker 1>These so these these flowers specifically, they're all the exact

113
00:06:08.279 --> 00:06:11.639
<v Speaker 1>same so they just actually have different faces and different colors,

114
00:06:11.639 --> 00:06:15.560
<v Speaker 1>so they're the same variety. These ones are violas and pansies,

115
00:06:15.600 --> 00:06:17.279
<v Speaker 1>so they have a little bit of a they're a

116
00:06:17.319 --> 00:06:19.279
<v Speaker 1>little bit of a lettuce texture, but.

117
00:06:19.240 --> 00:06:21.560
<v Speaker 3>They have a little bit of a sweet taste at

118
00:06:21.560 --> 00:06:21.959
<v Speaker 3>the end.

119
00:06:22.360 --> 00:06:26.240
<v Speaker 1>It's really nice on cakes and cocktails as well. I

120
00:06:26.279 --> 00:06:29.000
<v Speaker 1>do have a bogonia on here too, and that gives you,

121
00:06:29.079 --> 00:06:31.600
<v Speaker 1>like that nice sour taste, and I think it goes

122
00:06:31.680 --> 00:06:35.839
<v Speaker 1>nicely with the strawberries too, that citrus, that very sour taste.

123
00:06:36.120 --> 00:06:38.519
<v Speaker 3>It does add a lot to it. These guys, I

124
00:06:38.560 --> 00:06:41.959
<v Speaker 3>would say they taste I would say a little bit sweet,

125
00:06:42.439 --> 00:06:42.879
<v Speaker 3>but we do.

126
00:06:43.040 --> 00:06:45.879
<v Speaker 1>I do grow borage as well, which is one of

127
00:06:45.879 --> 00:06:48.120
<v Speaker 1>my other favorites. I'm not sure if you've tried borage,

128
00:06:48.160 --> 00:06:52.120
<v Speaker 1>have you seen that? They're blue star flowers and they

129
00:06:52.199 --> 00:06:55.199
<v Speaker 1>taste like sweet cucumber. So you taste them and it's

130
00:06:55.279 --> 00:06:57.639
<v Speaker 1>just this burst of freshness in your mouth. I love

131
00:06:57.759 --> 00:07:01.600
<v Speaker 1>having them garnished on a salmon, smoked salmon with some

132
00:07:01.759 --> 00:07:03.319
<v Speaker 1>lemon and some rice.

133
00:07:03.480 --> 00:07:06.040
<v Speaker 3>Oh my gosh, it's delicious. But it really adds.

134
00:07:06.160 --> 00:07:08.360
<v Speaker 1>I don't know if you've ever grilled cucumber with your

135
00:07:08.360 --> 00:07:10.920
<v Speaker 1>salmon dish, but oh my gosh, a little bit of

136
00:07:10.959 --> 00:07:14.399
<v Speaker 1>cucumber freshness as well. And the color it really does

137
00:07:14.480 --> 00:07:17.759
<v Speaker 1>add to it. The blue with the pinks. Yeah, so

138
00:07:18.199 --> 00:07:21.519
<v Speaker 1>the meal just becomes elevated. But also these flavors are

139
00:07:21.600 --> 00:07:24.560
<v Speaker 1>coming out as well from these beautiful garnishes.

140
00:07:24.959 --> 00:07:26.959
<v Speaker 2>So is it correct to say that there are some

141
00:07:27.160 --> 00:07:30.920
<v Speaker 2>flowers that go well with savory dishes and then other

142
00:07:31.079 --> 00:07:33.759
<v Speaker 2>edible flowers that go with sweet dishes.

143
00:07:34.439 --> 00:07:38.120
<v Speaker 3>Definitely? Yeah, you can mix and match for sure. Yep, yep.

144
00:07:38.720 --> 00:07:41.839
<v Speaker 1>Each flower has its own palate, it has its own

145
00:07:41.959 --> 00:07:44.720
<v Speaker 1>flavor palate, and it's just it's beautiful.

146
00:07:44.759 --> 00:07:47.560
<v Speaker 3>It really can't accentuate each meal, each dish.

147
00:07:47.720 --> 00:07:52.759
<v Speaker 2>Yeah, how many do you grow different? How many different varieties.

148
00:07:54.720 --> 00:07:58.560
<v Speaker 1>I would say right now about thirty to fifty varieties

149
00:07:58.600 --> 00:08:02.199
<v Speaker 1>of just edible flowers. But it's growing the challenge is

150
00:08:02.279 --> 00:08:04.800
<v Speaker 1>just growing in my space. So I grow in my

151
00:08:04.920 --> 00:08:09.560
<v Speaker 1>spare bedroom, so it's pretty tight. Yeah, exactly, So I grow.

152
00:08:09.680 --> 00:08:11.519
<v Speaker 1>I try to grow a lot of flowers that grow

153
00:08:12.399 --> 00:08:15.879
<v Speaker 1>about like six inches tall to like twelve inches tall,

154
00:08:15.920 --> 00:08:18.920
<v Speaker 1>Like my shelves are about yeah, like twelve to fifteen inches,

155
00:08:19.040 --> 00:08:22.160
<v Speaker 1>so they yeah, as long as I kind of keep

156
00:08:22.199 --> 00:08:25.240
<v Speaker 1>within that space. And I do grow other plants around

157
00:08:25.240 --> 00:08:27.600
<v Speaker 1>my house as well, other flowers, but I do try

158
00:08:27.639 --> 00:08:29.720
<v Speaker 1>to keep all my edibles in one room just to

159
00:08:29.839 --> 00:08:33.759
<v Speaker 1>keep it contained. I started growing with aeroponic towers as well,

160
00:08:33.840 --> 00:08:37.519
<v Speaker 1>so I'm able to grow a lot longer flowers. So

161
00:08:37.559 --> 00:08:41.200
<v Speaker 1>I do a lot of Bachelor's button borage dill flower

162
00:08:41.279 --> 00:08:41.759
<v Speaker 1>as well.

163
00:08:42.679 --> 00:08:45.840
<v Speaker 3>We haven't even gotten into herb flowers. Herb flowers are the.

164
00:08:45.879 --> 00:08:50.120
<v Speaker 1>Best, so I've this is like the biggest wow. I

165
00:08:50.159 --> 00:08:53.200
<v Speaker 1>can't believe how many people don't understand that you can

166
00:08:53.240 --> 00:08:56.480
<v Speaker 1>eat the herb flower. So the flower that comes out

167
00:08:56.519 --> 00:09:00.000
<v Speaker 1>of the basil, chop it. It's so fragrant, it's actually

168
00:09:00.080 --> 00:09:03.200
<v Speaker 1>more fragrant than the leaves sometimes, So if you're garnishing

169
00:09:03.240 --> 00:09:06.679
<v Speaker 1>with that, it's fantastic on like a nice pasta dish

170
00:09:06.759 --> 00:09:09.440
<v Speaker 1>or something like that you can really get into things,

171
00:09:10.080 --> 00:09:12.759
<v Speaker 1>especially with dill. I don't know if you've seen the

172
00:09:13.080 --> 00:09:16.200
<v Speaker 1>it's like a nice tou tou. The dill comes up

173
00:09:16.240 --> 00:09:17.759
<v Speaker 1>like a little too too. I grow a lot of

174
00:09:17.799 --> 00:09:19.360
<v Speaker 1>them more in the summer. I have some in my

175
00:09:19.440 --> 00:09:21.639
<v Speaker 1>towers right now, not blooming but coming up.

176
00:09:22.320 --> 00:09:26.039
<v Speaker 3>But they're beautiful. You can just make some beautiful, beautiful

177
00:09:26.120 --> 00:09:28.399
<v Speaker 3>art with them. They just they look gorgeous. They look

178
00:09:28.480 --> 00:09:30.799
<v Speaker 3>like little umbrellas. They're beautiful. Yeah.

179
00:09:31.159 --> 00:09:33.960
<v Speaker 2>On the health side of things, do you have other

180
00:09:34.080 --> 00:09:38.120
<v Speaker 2>examples for when you consume them, when you eat them,

181
00:09:39.000 --> 00:09:43.360
<v Speaker 2>other examples of edible flowers that have foot properties.

182
00:09:43.799 --> 00:09:47.080
<v Speaker 1>Yeah, they're packed with vitamin sea Vitamin C is one

183
00:09:47.120 --> 00:09:48.960
<v Speaker 1>of the big ones, especially in Boradge.

184
00:09:48.960 --> 00:09:50.720
<v Speaker 3>So I see a lot of people actually eating them

185
00:09:50.720 --> 00:09:52.879
<v Speaker 3>in the morning feed and the kids in the morning.

186
00:09:52.600 --> 00:09:55.600
<v Speaker 1>Putting it in with their into their fruit bowls and

187
00:09:55.639 --> 00:09:59.000
<v Speaker 1>stuff like that, into smoothies, just to pump up the

188
00:09:59.159 --> 00:10:01.840
<v Speaker 1>vitamin C in the I do eat them a lot too,

189
00:10:02.240 --> 00:10:05.480
<v Speaker 1>just like little little candies, to be honest, but just

190
00:10:05.519 --> 00:10:07.120
<v Speaker 1>because they're so good, I'm blown away.

191
00:10:07.200 --> 00:10:08.200
<v Speaker 3>Yeah.

192
00:10:08.240 --> 00:10:11.440
<v Speaker 2>And if someone, let's say a chef calls you up

193
00:10:11.480 --> 00:10:14.960
<v Speaker 2>and to place an order or someone a baker or whatnot.

194
00:10:15.200 --> 00:10:18.919
<v Speaker 2>Are they asking you for specific edible flowers because they

195
00:10:19.000 --> 00:10:21.799
<v Speaker 2>know exactly what they want, or are they saying, you

196
00:10:21.840 --> 00:10:24.440
<v Speaker 2>know what, Holly, I want to make this kind of cake,

197
00:10:24.600 --> 00:10:26.000
<v Speaker 2>what would go well with it?

198
00:10:28.080 --> 00:10:29.279
<v Speaker 3>Both? I would say both.

199
00:10:29.320 --> 00:10:33.039
<v Speaker 1>I would say my bakers ask for they kind of

200
00:10:33.080 --> 00:10:34.679
<v Speaker 1>have their ideas. So I get a lot of like

201
00:10:34.799 --> 00:10:37.759
<v Speaker 1>Pinterest boards, I got a lot of mood boards for

202
00:10:37.840 --> 00:10:39.360
<v Speaker 1>what the cake is going to look, a lot of

203
00:10:39.399 --> 00:10:43.480
<v Speaker 1>inspiration that's for bakers, But for chefs, I would say,

204
00:10:43.480 --> 00:10:45.519
<v Speaker 1>they know what they're looking for and they will ask

205
00:10:45.639 --> 00:10:48.240
<v Speaker 1>me to specifically grow those things for them.

206
00:10:49.039 --> 00:10:49.519
<v Speaker 3>So I do.

207
00:10:50.000 --> 00:10:52.600
<v Speaker 1>I partner with private chefs just so it's easier and

208
00:10:52.600 --> 00:10:55.240
<v Speaker 1>they know what they're getting throughout the year. So I'll

209
00:10:55.279 --> 00:10:57.120
<v Speaker 1>partner with them, find out what they want at the

210
00:10:57.120 --> 00:10:59.879
<v Speaker 1>beginning of their season and make sure I have that

211
00:11:00.120 --> 00:11:00.840
<v Speaker 1>grown for them.

212
00:11:00.840 --> 00:11:02.840
<v Speaker 3>Throughout throughout their year.

213
00:11:03.399 --> 00:11:05.840
<v Speaker 1>I do a lot of microgreens with the private chefs,

214
00:11:05.840 --> 00:11:08.440
<v Speaker 1>and I find that herb flowers are the biggest hit

215
00:11:08.720 --> 00:11:12.080
<v Speaker 1>with the private chefs because they love to garnish it

216
00:11:12.399 --> 00:11:16.639
<v Speaker 1>on all their main courses rather than just their desserts.

217
00:11:16.679 --> 00:11:19.600
<v Speaker 1>They love to get into the incorporated into the whole meal,

218
00:11:19.639 --> 00:11:22.440
<v Speaker 1>which is really nice. It elevates the experience for all

219
00:11:22.440 --> 00:11:23.159
<v Speaker 1>of their clients.

220
00:11:24.120 --> 00:11:28.679
<v Speaker 2>And are you seeing an increase in demand for edible flowers?

221
00:11:29.480 --> 00:11:30.360
<v Speaker 3>I would say so.

222
00:11:30.840 --> 00:11:35.360
<v Speaker 1>Yeah. The more people are learning about organic growers and

223
00:11:35.440 --> 00:11:39.720
<v Speaker 1>indoor growers in Canada, I think it's becoming bigger. I

224
00:11:39.759 --> 00:11:42.039
<v Speaker 1>find that a lot of people are searching on Pinterest

225
00:11:42.120 --> 00:11:45.759
<v Speaker 1>and seeing on Instagram a lot of growers doing growing

226
00:11:45.879 --> 00:11:48.639
<v Speaker 1>edible flowers in different places. Like California, for an example,

227
00:11:48.679 --> 00:11:52.000
<v Speaker 1>is a really popular hub for edible flowers right now.

228
00:11:52.360 --> 00:11:54.919
<v Speaker 3>But yeah, you see it coming more to like b

229
00:11:55.080 --> 00:11:55.679
<v Speaker 3>C area.

230
00:11:55.759 --> 00:11:58.240
<v Speaker 1>I see a lot of edible flowers coming up, And

231
00:11:58.279 --> 00:12:01.080
<v Speaker 1>I think the population is just becoming a little bit

232
00:12:01.080 --> 00:12:04.519
<v Speaker 1>more educated on edible flowers and what is considered a

233
00:12:04.559 --> 00:12:07.480
<v Speaker 1>garnish because you don't want something that's been sprayed and

234
00:12:07.559 --> 00:12:10.279
<v Speaker 1>poisoned touching the cake that you're about to sell to

235
00:12:10.320 --> 00:12:11.159
<v Speaker 1>somebody else.

236
00:12:11.000 --> 00:12:13.159
<v Speaker 3>Right, It's a little bit of a risk.

237
00:12:13.240 --> 00:12:15.720
<v Speaker 1>So I think people are, especially with everything going on

238
00:12:15.799 --> 00:12:18.559
<v Speaker 1>in our world, I think people are becoming more self

239
00:12:18.559 --> 00:12:21.759
<v Speaker 1>sufficient minded at least. I think this kind of comes

240
00:12:21.799 --> 00:12:26.240
<v Speaker 1>with that. It's an interesting niche, but it's got some

241
00:12:27.039 --> 00:12:28.320
<v Speaker 1>poll and it's got some interest.

242
00:12:28.440 --> 00:12:33.399
<v Speaker 2>Yeah, yeah, it's really And you mentioned the herb herb

243
00:12:33.519 --> 00:12:38.639
<v Speaker 2>flowers chefs are to sit in that. Any other trends

244
00:12:38.679 --> 00:12:44.159
<v Speaker 2>that you think are happening in this area.

245
00:12:42.600 --> 00:12:46.879
<v Speaker 1>Oh, I would say people are just getting so incredibly

246
00:12:46.919 --> 00:12:51.279
<v Speaker 1>experimental with design, with cakes and with food in general.

247
00:12:51.840 --> 00:12:55.399
<v Speaker 1>Just wow, the way that they're able to incorporate things

248
00:12:55.480 --> 00:12:58.120
<v Speaker 1>you wouldn't put together and it just looks like this

249
00:12:58.320 --> 00:13:02.159
<v Speaker 1>beautiful masterpiece almost and it's a natural masterpiece that you

250
00:13:02.200 --> 00:13:03.320
<v Speaker 1>can literally eat.

251
00:13:03.559 --> 00:13:05.840
<v Speaker 3>I think that's trending the most.

252
00:13:06.039 --> 00:13:10.759
<v Speaker 1>Just something fantastic and unconventional that you're looking at that

253
00:13:10.840 --> 00:13:13.440
<v Speaker 1>you can actually consume, and it's safe and healthy for

254
00:13:13.480 --> 00:13:16.440
<v Speaker 1>you to actually consume. I think that's like the direction

255
00:13:16.519 --> 00:13:18.120
<v Speaker 1>a lot of my clients are going, and I think

256
00:13:18.120 --> 00:13:21.879
<v Speaker 1>that industry is going. Yeah, just more artistic. I think

257
00:13:21.919 --> 00:13:24.159
<v Speaker 1>people are getting more experimental with their food, and I

258
00:13:24.159 --> 00:13:27.720
<v Speaker 1>think why not. I think people want to eat pretty things,

259
00:13:28.320 --> 00:13:28.840
<v Speaker 1>all right, And.

260
00:13:29.039 --> 00:13:32.279
<v Speaker 2>If someone's not a chef, they're at home, they're making

261
00:13:32.320 --> 00:13:36.759
<v Speaker 2>a beautiful meal. What would you recommend they start with?

262
00:13:37.480 --> 00:13:38.279
<v Speaker 3>Basil flour.

263
00:13:38.720 --> 00:13:43.159
<v Speaker 1>It's an incredible garnish, smells so good in any honestly

264
00:13:43.200 --> 00:13:43.879
<v Speaker 1>any cocktail.

265
00:13:44.080 --> 00:13:47.120
<v Speaker 3>But really, it's such an amazing garnish in.

266
00:13:47.159 --> 00:13:51.200
<v Speaker 1>Cocktails as well as any dish like cakes. I've seen

267
00:13:51.200 --> 00:13:55.480
<v Speaker 1>them on cakes look stunning. The shoots of the flower.

268
00:13:55.480 --> 00:13:58.720
<v Speaker 1>Shoots are almost like a stalk, a tiny little stalk,

269
00:13:58.799 --> 00:14:00.559
<v Speaker 1>so the shapes of them are but you can use

270
00:14:00.559 --> 00:14:03.519
<v Speaker 1>them on cakes. And then I love garnishing with basil

271
00:14:03.600 --> 00:14:06.519
<v Speaker 1>any meal, honestly, any meal. I could put a little

272
00:14:06.559 --> 00:14:09.639
<v Speaker 1>bit of basil on there. Yeah, some flour too. The

273
00:14:09.639 --> 00:14:14.399
<v Speaker 1>basil flower actually is white and gorgeous. It comes up

274
00:14:14.440 --> 00:14:17.519
<v Speaker 1>like a stalk and there's little bell white flowers that

275
00:14:17.600 --> 00:14:19.519
<v Speaker 1>come across and you can pick each one off, or

276
00:14:19.600 --> 00:14:21.240
<v Speaker 1>you can just lay the stalk on it.

277
00:14:21.240 --> 00:14:22.639
<v Speaker 3>It's just it's beautiful.

278
00:14:22.639 --> 00:14:26.879
<v Speaker 1>And if you get into colored basils, like tie purple basils,

279
00:14:27.120 --> 00:14:30.360
<v Speaker 1>you start getting more magenta flowers too, which is really

280
00:14:30.480 --> 00:14:31.279
<v Speaker 1>really beautiful.

281
00:14:31.879 --> 00:14:35.720
<v Speaker 2>Yeah, and is that for like a savory dish?

282
00:14:36.320 --> 00:14:42.360
<v Speaker 3>I would say, yeah, what about for pansies?

283
00:14:42.679 --> 00:14:45.960
<v Speaker 1>Pansies all the way, mostly because you can flatten them.

284
00:14:46.000 --> 00:14:48.639
<v Speaker 1>They do really well with a baked good. I love

285
00:14:48.720 --> 00:14:51.840
<v Speaker 1>to press mine first and then you get that preserved

286
00:14:51.960 --> 00:14:54.840
<v Speaker 1>color and then you can kind of you can I've

287
00:14:54.840 --> 00:14:58.720
<v Speaker 1>seen people almost use a sugar sugar liquid and just

288
00:14:58.840 --> 00:15:01.759
<v Speaker 1>paint and just press them right on, just paint them

289
00:15:01.840 --> 00:15:02.960
<v Speaker 1>right on the cookies.

290
00:15:03.159 --> 00:15:06.600
<v Speaker 3>Yeah, it's pretty cool. It's more delicate, very delicate flower.

291
00:15:06.600 --> 00:15:09.360
<v Speaker 1>But they look beautiful. The faces are so unique on them,

292
00:15:09.399 --> 00:15:11.679
<v Speaker 1>and it really Yeah, it adds a lot to a

293
00:15:11.679 --> 00:15:12.799
<v Speaker 1>cookie face for sure.

294
00:15:13.399 --> 00:15:13.879
<v Speaker 3>Yeah.

295
00:15:13.960 --> 00:15:18.159
<v Speaker 2>Okay, And I actually I have a question. I'm asking

296
00:15:18.159 --> 00:15:22.159
<v Speaker 2>it on behalf of a friend of mine. Yes, yeah,

297
00:15:22.200 --> 00:15:27.039
<v Speaker 2>he grows an amazing garden at home, lots of vegetables,

298
00:15:27.559 --> 00:15:30.720
<v Speaker 2>and he had a question. To be honest, I don't

299
00:15:30.759 --> 00:15:32.960
<v Speaker 2>know a lot about this stuff, but he does. And

300
00:15:33.000 --> 00:15:38.840
<v Speaker 2>he had a question about male versus female flowers and which,

301
00:15:39.039 --> 00:15:42.440
<v Speaker 2>for example, he gave the example of a zucchini, which

302
00:15:42.919 --> 00:15:44.000
<v Speaker 2>can you eat.

303
00:15:44.679 --> 00:15:48.440
<v Speaker 1>I would eat the males because I believe the females

304
00:15:48.480 --> 00:15:49.639
<v Speaker 1>will produce the fruit.

305
00:15:51.320 --> 00:15:54.320
<v Speaker 3>This don't hold me to this, but like that, that's

306
00:15:54.360 --> 00:15:56.679
<v Speaker 3>what I'm thinking, and that my first thought.

307
00:15:57.000 --> 00:15:59.759
<v Speaker 1>Yeah, I think any edible flower, it's not that it's

308
00:15:59.759 --> 00:16:01.600
<v Speaker 1>not to be good for you, or it's gonna hurt

309
00:16:01.639 --> 00:16:04.399
<v Speaker 1>you or something like that. It's more actually about preserving

310
00:16:04.399 --> 00:16:07.679
<v Speaker 1>the plant being more sustainable. That's where I'm thinking right now.

311
00:16:08.039 --> 00:16:10.360
<v Speaker 1>It's just to keep that life cycle going, and also

312
00:16:10.480 --> 00:16:13.799
<v Speaker 1>don't eat too many blooms from an herb. Well, herb

313
00:16:13.840 --> 00:16:16.039
<v Speaker 1>plants are okay because they love to be chopped like that,

314
00:16:16.159 --> 00:16:20.000
<v Speaker 1>but from cucumber or vegetable flowers, you want to make sure.

315
00:16:20.720 --> 00:16:22.519
<v Speaker 1>You want to make sure you're not taking too many

316
00:16:22.600 --> 00:16:24.960
<v Speaker 1>so that that plant actually produces something for you too,

317
00:16:25.480 --> 00:16:27.120
<v Speaker 1>just so that you get the best of both worlds.

318
00:16:27.240 --> 00:16:30.759
<v Speaker 1>Because not every flower will pollinate in bloom, not every

319
00:16:30.799 --> 00:16:33.240
<v Speaker 1>single one, hope you hope, but not everything the one,

320
00:16:33.279 --> 00:16:35.679
<v Speaker 1>So you can take and remove a few as you go,

321
00:16:35.879 --> 00:16:37.639
<v Speaker 1>but yeah, you want to you want to make sure

322
00:16:37.679 --> 00:16:40.320
<v Speaker 1>that plants preserved. Unless you have many of them, then

323
00:16:40.320 --> 00:16:44.039
<v Speaker 1>you can kind of sparsely go ahead. Yeah, but with

324
00:16:44.240 --> 00:16:48.039
<v Speaker 1>like violas and other flowers that I grow, Viola's love

325
00:16:48.120 --> 00:16:51.039
<v Speaker 1>to be picked. They will love it. Same with borage,

326
00:16:51.039 --> 00:16:53.279
<v Speaker 1>so the more you pick them, the more they grow back.

327
00:16:53.360 --> 00:16:56.960
<v Speaker 1>It's it's quite amazing actually, But yeah, with a.

328
00:16:56.879 --> 00:17:00.120
<v Speaker 3>Cucumber example, I think that's what I would say about that.

329
00:17:00.600 --> 00:17:04.440
<v Speaker 2>Yeah, stick with the mails all right, and if someone

330
00:17:04.480 --> 00:17:07.240
<v Speaker 2>wants to get in touch with you, maybe you can

331
00:17:07.519 --> 00:17:11.400
<v Speaker 2>tell listeners where you're located, where you shift course, and

332
00:17:11.480 --> 00:17:14.200
<v Speaker 2>your contact info like your Instagram handle and all that

333
00:17:14.920 --> 00:17:15.440
<v Speaker 2>of course.

334
00:17:15.559 --> 00:17:19.000
<v Speaker 3>Yes, so just keep growing Company.

335
00:17:19.319 --> 00:17:22.400
<v Speaker 1>I'm in London, Ontario and my Instagram is just keep

336
00:17:22.480 --> 00:17:24.759
<v Speaker 1>Growing Company, and if you'd like to reach out to

337
00:17:24.799 --> 00:17:27.440
<v Speaker 1>me on email, it's just keep Growing Company at gmail

338
00:17:27.480 --> 00:17:31.240
<v Speaker 1>dot com. Yeah, I ship every two weeks to Toronto

339
00:17:31.319 --> 00:17:34.960
<v Speaker 1>and the GTA area, and I do free delivery in London, Ontario,

340
00:17:35.119 --> 00:17:37.839
<v Speaker 1>So if you are looking for edible flowers, definitely let

341
00:17:37.880 --> 00:17:42.240
<v Speaker 1>me know. And I also co host a podcast called Growability.

342
00:17:42.480 --> 00:17:45.440
<v Speaker 1>It's at growabilitypod dot com as well if you'd like

343
00:17:45.480 --> 00:17:48.039
<v Speaker 1>to check that out. We do interview lots of cool

344
00:17:48.079 --> 00:17:52.240
<v Speaker 1>professionals in the urban agriculture industry, and yeah, we talk

345
00:17:52.279 --> 00:17:55.559
<v Speaker 1>a lot about food security, community, lots of good stuff.

346
00:17:55.759 --> 00:17:56.400
<v Speaker 3>Yeah.

347
00:17:56.480 --> 00:17:58.839
<v Speaker 2>I'm sorry to my US listeners that you won't be

348
00:17:58.839 --> 00:18:01.880
<v Speaker 2>able to enjoy Holly's products.

349
00:18:01.440 --> 00:18:03.680
<v Speaker 3>But maybe one day, maybe one day.

350
00:18:03.480 --> 00:18:06.720
<v Speaker 2>One day, very one day. And for those who are

351
00:18:07.480 --> 00:18:13.200
<v Speaker 2>closer geographically to Holly, she has agreed to help us

352
00:18:13.240 --> 00:18:16.960
<v Speaker 2>do a giveaway of a box of her edible flowers.

353
00:18:17.039 --> 00:18:21.440
<v Speaker 2>So if you live in the Greater Toronto area or

354
00:18:21.480 --> 00:18:26.559
<v Speaker 2>anywhere in between the GTA and London, Ontario, please sign

355
00:18:26.640 --> 00:18:29.759
<v Speaker 2>up for our newsletter because in our next newsletter, we

356
00:18:29.920 --> 00:18:33.759
<v Speaker 2>are going to do a giveaway. Thank you so much, Holly.

357
00:18:33.839 --> 00:18:36.680
<v Speaker 2>It was a pleasure to meet you and see your wonderful,

358
00:18:36.720 --> 00:18:40.720
<v Speaker 2>beautiful cake and cocktail, and I wish you much success

359
00:18:40.759 --> 00:18:41.480
<v Speaker 2>with your business.

360
00:18:42.079 --> 00:18:44.200
<v Speaker 3>Thank you so much for connecting with me. I hope

361
00:18:44.240 --> 00:18:45.880
<v Speaker 3>you have a lovely day. Thank you.

362
00:18:49.519 --> 00:18:53.119
<v Speaker 4>I hope you found this episode helpful. Please share, rate,

363
00:18:53.319 --> 00:18:56.039
<v Speaker 4>leave a review, and follow Plant Based Diet on your

364
00:18:56.079 --> 00:19:00.519
<v Speaker 4>favorite podcast listening platform and on the Alternative Few Network

365
00:19:00.559 --> 00:19:04.920
<v Speaker 4>YouTube channel, where you can also find recipe videos. If

366
00:19:04.960 --> 00:19:07.519
<v Speaker 4>you're on social media, please follow us on Instagram at

367
00:19:07.559 --> 00:19:11.079
<v Speaker 4>Alternative Food Network. We also publish a monthly newsletter that

368
00:19:11.119 --> 00:19:16.240
<v Speaker 4>includes plant based recipes, our latest podcasts, and the occasional giveaway.

369
00:19:16.759 --> 00:19:19.279
<v Speaker 4>You can sign up by going on our website at

370
00:19:19.319 --> 00:19:24.000
<v Speaker 4>Alternativefoodnetwork dot com and click the newsletter sign up button.

371
00:19:24.759 --> 00:19:26.839
<v Speaker 4>Until next time, Thanks for listening.

372
00:19:31.720 --> 00:19:35.119
<v Speaker 2>All content provided or opinions expressed in this podcast or

373
00:19:35.160 --> 00:19:38.160
<v Speaker 2>for informational purposes only, and are not a substitute for

374
00:19:38.200 --> 00:19:41.720
<v Speaker 2>professional medical advice. Please seek advice from your doctor or

375
00:19:41.759 --> 00:19:43.720
<v Speaker 2>other qualified healthcare practitioner.