High-end restaurateurs are leveraging fresh flowers, which can offer unusual flavors and a striking appearance, as an ingredient. Flowers can be used in compound butters, salads, desserts and more. For example, marigold and dandelion can make butters sweet and savory. The blossoms of chives can be used to flavor omelets.

Flowers can also be used at the bar as part of infusions and cocktails. Many produce dealers are beginning to add blossoms that have been specially grown and processed for foodservice to their offerings, and foragers are another source of edible flowers, reports Mass Live. Full Story

Related: Honey Harvested From Skyscraper Hives; Cuisine Embraces Romantic Sensibility.