Chefs find flowers are more than just good-looking garnishes

06/2/2013 | Wall Street Journal, The

Edible flowers have become more common as decoration; now chefs are also discovering the blooms have flavors and textures that make for tastier dishes. "I use flowers for color, aroma and their starburst of flavor," said Manresa chef-owner David Kinch. "For instance, a radish flower tastes of radish -- but it's so tiny, so surprising."

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Wall Street Journal, The

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