April 2012 Issue
Fresh Posies for the Picking and Eating
Edible flowers are back in vogue, gracing the covers of glossy food magazines, and adding panache to restaurant entrees. Todays flower cookery revival is defined less by glam than the move toward local and sustainable food options, consumers growing their own fresh produce, and more adventurous cooking ingredients. Flowers add color, texture, and vibrancy to any dish, not to mention enlivened conversation.
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