Our last post featuring an image of the beautiful burrata mozzarella from our Spring menu got so much attention – we just had to dedicate a post to a little detail that Tim thinks will be a BIG trend on the table for Spring: Edible Flowers.
Not only do edible flowers bring an element of freshness and an extra pop of color to a plate, they also offer subtle flavor enhancements ranging from sweet to peppery depending on the particular petal.
Tim’s tip for giving this trend a try – keep it monochromatic. The addition of edible flowers should complement, not commandeer, your culinary creation.
Note: Not all flowers, or all parts of flowers, are edible. Please research before giving this one a whirl.