Posted 11 December 2002 - 10:54 AM
There were lots of surprises once I started exploring botany and its relationship to foods we eat. I no longer consider grouping vegetables according to its parts, such as root vegetables orleafy greens. I like to view their relationships within their plant families. This is where the essence of their flavor patterns lie. As a chef, it is like learning a new culinary language. I don't cook like a botanist, but I enjoy understanding these new groupings in my kitchen.