Chamomile, sassafras and thistle may start popping up on more menus this year as chefs stock up on wide varieties of botanicals, this year's latest dining trend. "I do believe [botanicals] are good for you in a lot of ways, but I don't cook with them because of that reason. I cook with them because they taste good. It’s more about new flavors, interesting ingredients," says chef Jerry Traunfeld of Poppy in Seattle.
Botanicals get a boost on 2012 menus
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