6 Garden-Fresh Foods to Try

ROCKVILLE, Md. -- Freshness has become an overarching general need that consumers expect to be fulfilled when purchasing food at restaurants, supermarkets and convenience stores. But which foods actually say “fresh” and underscore this attribute in a compelling way? According to a new report from Packaged Facts, Garden and Grove: Culinary Trend Tracking Series, there are six garden ingredients that should be top of mind for foodservice operators.

Take a look at these garden-fresh foods and discover ways to apply them to the menu. 

Both celery and fennel liven up flavors and colors in salads and a variety of other dishes across the menu. "Displaying all the various parts together—bulb, root, stem, leaves, even seeds and pollen—draws and educates shoppers eager for new kitchen adventures," according to Packaged Facts. 

“Mint can work miracles on menus,” said Packaged Facts. Trendy cuisines, such as Vietnamese, Mediterranean and Mexican, widely incorporate fresh mint. As restaurants increasingly promote these global cuisines, they are “using mint as a kind of shorthand for authenticity.”

Packaged Facts calls out radishes, not only as a staple of the salad bar, but as a burger topping at deli counters or as an accompaniment for roast chicken on the hot-food bar. Additionally, restaurants and forward-thinking c-stores “can take a cue from food trucks and juice bars by adding a peppery punch of radish to everything from fish tacos to breakfast smoothies.” 

“Specialty salad greens add flavor, texture, color and value” to salads, small plates, appetizers, entrees and sandwiches. Look for the increasing availability of emerging types of greens, including sorrel and assorted microgreens.

“As consumer interest in ethnic foods and hot, spicy flavors continues to grow, lesser-known peppers are moving into the mainstream,” said Packaged Facts. Shishito, peppadew and ghost peppers are especially on-trend, according to the report. Watch for the appearance of these and other specialty peppers in more varied applications, from soups and sides to relishes, sauces and entrees.

Emphasizing both locally sourced fruits and international or tropical fruits can be a boon for beverage and bar menus. "As spirits continue to grow in market share against beer and wine, cocktail culture is becoming more influential, providing new opportunities for fruit of all types to get in on the party, and also for non-alcoholic fresh beverages to follow and learn some tips from cocktails," said Packaged Facts.