Beyond Garnish: How Science Helps An Indoor Farm Amp Up Flower Flavor



At the restaurant Siren by Robert Wiedmaier, pastry chef Maddy Morrissey uses marigold as the base for a Japanese dessert served with nasturtium leaves, flower petals and pineapple sage shortbread.

Chefs are turning to Fresh Impact Farms, located in an unassuming strip mall outside of Washington, D.C., when they want edible flowers, herbs, and greens that do more than just make a pretty plate.

(Image credit: Brian McBride/RWRestaurant Group)





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