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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. Today’s 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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