Floral Finds at Vetro
Words Vicki Ravlich-Horan, Images Ashlee DeCaires Edible flowers took off around 10 years ago as chefs turned from green leaf-based garnish to more floral flourishes, and the likes of viola, calendula and borage began gracing our plates. Some of the more skilled chefs understand that like microgreens, flowers can also have a flavour and […]