4/26/2012

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.

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