Cooking with Lavender

Lavender is an edible flower. Used judiciously, it can enhance the taste of a wide variety of dishes, both sweet and savory.

by Susan BelsingerJune 1999from issue # 21

The perfumed olfactory property and taste sensation of lavender can easily be overstated in recipes , so use lavender in small amounts . In fact , the first fourth dimension I begin experiment with lavender in formula , I scared off my husband .

I used too much in a crème anglaise ( 12 spikes to 2 cups of cream ) . He was wary when he sat down and sniffed it , and after one tasting he said it was like eating essence . When I remade the recipe with half the amount of lavender , I was proud of with the results , but my married man would n’t try it . However , when my food lensman friend tasted it with fresh berries , he extol it one of the most delicious , sensuous desserts he ’d ever eaten ! Moral of this story : expend lavender judiciously .

The sweet-scented flavor of lavender marries well with desserts . I like it with many fresh fruits , from berry and summertime stone fruit ( Peach Crisp with Lavender ) to gamboge . It lends a squeamish touch toherb cheese spread . It ’s easily infused to make sorbets , ice creams , and cream sauces . It ’s delicious in cooky , cake , breads , and scones . It even works with umber .

Last Thanksgiving I made sweet potatoes with lavender butter — with unusual and scrumptious upshot . Lavender butter is great on bread and works well with the squash family and some immature veg .

As with any eatable flower , harvest home lavender at peak bloom for the best flavor . There should be a few closed bud , but most of the flowers should be open . To develop lavender spike , cut back and then swish them around in a trough of cool water to remove any stain or bugs . Gently pat them juiceless . Remove any browned or wilt flowers ( corolla ) and discard . moderate the end of the lavender base firmly between the quarter round and forefinger of one hand . Run down the prow withthe thumb and index finger of the other hand , and gently strip off the calyxes and corollas .

you’re able to also habituate dried calyx ( be sure they are organic ) , but you wo n’t have the same fantastic redolence . Just remember , the proportion for sub dried for fresh is about 1 to 3 . In other parole , if the recipe call for 3 teaspoon of invigorated flower , utilise just 1 teaspoonful dried .

I use the blossoms of all the English lavender I have arise . However , I debar the lavandins . They have more camphor and eucalyptol , which could be toxic in big amount . There is no particular variety I prefer in the kitchen ; they all have a substantial essence and discernment , though they vary slightly . If you arise several lavender varieties , you may have salad days in your garden and your kitchen from the root of summer into the fall .

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