A Boost for Botanicals
by Tania Casselle
A swallow of sassafras, a nibble of nettles, or a thirst for thistles? No, these aren’t requests on your doctor’s prescription, but some of the things you could be having in restaurants these days. Botanicals are hot on menus.
Chamomile crème brûlée and herbed ricotta dumplings with nettles have graced the menu daily at Poppy in Seattle. Chef Jerry Traunfeld, who’s also the author of books including The Herbal Kitchen, says he uses botanicals like these because they’re delicious. Health benefits are simply a plus.
→ Full Clip at Rmgt Restaurant Management April 2012.