Edible petals, floral-infused liqueurs and baby vegetables are sprouting up on dishes and in cocktails this spring as chefs bring the season's freshest offerings to the dinner table. "People expect flowers in spring. The blooms are out, the smells are there. Serving flowers in winter just isn’t as appropriate," said Robert Yealu, director of restaurants for the Loews Madison in Washington, D.C. "We [use flowers] to elicit the freshness of the season."
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