(Disney/Aaron Wockenfuss)Īs we stand amid the towers, and formidable squash - their roots dangling from the rack on which they grow - rotate past, guests on the Living with the Land ride wend their way through, taking in the sights, absorbing the education like so much nitrate from the integrated aquaculture tank. Guests wend through the greenhouse on Epcot’s Living with the Land ride. It’s a method that requires no soil (in places they use a soilless medium) and sees much of the greenery arranged in vertical systems that conserve space while allowing gravity to deliver nutrient-infused water to the plants. “I didn’t know it was edible,” she chuckles. “It was a common ornamental,” says Kleiss, who’s been working in nurseries for decades. “I’ve gotten some of the best information from chefs just by walking into their coolers,” says Kleiss, who years ago, on a tour in Epcot’s Canada, was shown some crystal ice lettuce by a chef who’d just started using it. Catch a buzz: Szechuan buttons, aka “buzz buttons” are what impart numbing properties to the Fuzzy Tauntaun cocktail at Star Wars: Galaxy’s Edge. These days, the greenhouses grow beautiful nasturtiums, which bring their black-peppery essence to salads sweet pentas - often called star flowers - to lend their beauty to innumerable plates tart oxalis, with its green apple notes and even the Szechuan button (aka “buzz buttons”), a sunflower-family stunner that brings its anesthetic qualities to the foam that tops the Fuzzy Tauntaun cocktail at Oga’s Cantina at Star Wars: Galaxy’s Edge. Senior horticulture associate Shannon McFarland and plant scientist Laura Kleiss amid the greenhouse’s vertical gardens. But when Kleiss started her Disney tenure, things like edible flowers were only grown as one-off requests from chefs. More than 150 different crops are produced here, literal tons of food that go directly to the restaurants across Walt Disney World, and 10 percent of which ends up on the menu for the residents at Disney’s Animal Kingdom. There are other edible flowers here, too, of course, but in the 18 years since plant scientist and team leader Laura Kleiss began working here, their popularity has exploded.īest Theme Park Restaurant: 2023 Orlando Sentinel Foodie Awards McFarland, along with other cast members at the greenhouses, deliver roughly 3,300 of these delicate blossoms to the Pineapple Promenade each week during the festival’s run. Indeed, the drink’s otherworldly purple is a stunner, but it’s that special little headdress, that vibrant viola that picks up the breeze in its petals even as it adheres to the tundra-like surface, that truly makes the beverage pop.
Violas come in a vast array of colors, though you’ll most often see purple or yellow varieties garnishing the Frozen Desert Violet Lemonade.
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