Crystals on Pizza?

One of the newer entries into the micro-greens category are herb and flower crystals. They’re being used in both culinary and cocktail creations, and have been spotted in varieties ranging from basil to mint to fennel.

When I saw them on the show floor at the NRA show in Chicago, I wasn’t sure what to make of them, but they do pack a lot of flavor into a tiny little crystal.

They’re interesting to experiment with if you’re looking to try something new. I like the idea of using them with cocktails (mint-rimmed mojitos and basil-rimmed bloody mary’s come to mind). However, I can see how the fennel or basil could also be integrated into small appetizers for a bit of wow factor.

Have you tried these or do they intrigue you? What would you use them for?