We eat with our eyes, and when fresh flowers are in bloom, dining can be an even more delicious experience.
While fresh flowers always enhance tabletops, we also are seeing them pop up on plates and atop cocktails. Even better, diners are finding that there's more than meets the eye when they learn that the flowers are edible.
"Pansies, wood violets, chrysanthemums, orchids, roses, borage, nasturtium, marigolds – they're all edible," said Katie Rose, owner of Goodkind, 2457 S. Wentworth Ave. in Bay View. "Not only do flowers add a beautiful visual element, but also for aroma and flavor in certain drinks and dishes."
Rose grew up on a farm where her family used everything.
"If there was a way to process or preserve it, we did it," she said. Now as she curates Goodkind's James Beard-nominated cocktail program, she is continually finding ways to use fresh flowers in her drinks year round.
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