Edible flowers and herbs on the plate: plants can be made into art too

Edible flowers and herbs have become, in modern dining,

an irreplaceable component,

much like the garnishes commonly used in Chinese cuisine - scallions and cilantro.

Edible flowers and herbs likewise each have their own unique aroma and flavor.

Whether dessert or main course,

appetizer or soup,

there is always room for them to shine.

Chefs skilled at discovering ingredients

and deft-handed farmers skilled at growing them

together have created, time and again, a feast of flavors from farm to table.

Edible flowers and herbs not only differ in flavor,

their innate brilliant colors

and their varied slender forms

leave many "everyday ingredients" sighing in admiration.

Chefs give free rein to their imaginations,

bestowing another layer of vitality upon edible flowers and herbs.

Bold or pure,

flamboyant or calm,

every diner's experience

will be extraordinary.

Tall or low,

glamorous or cool,

every fresh pairing

is a stunning entrance.

From unfamiliar to familiar,

from single to complex,

the stage is as big as your heart.