Are you in love with the smell of lavender? If so, you probably also know that you can cook with the herb (that's right...it's a herb, not a flower!). If you want to try using culinary lavender in your kitchen, but aren't sure how to start, read on.
Lavender has long been a favorite, and has been is use for at least 2,500 years. The name comes from the Latin word "lavo", which means "to wash", and ancient cultures often bathed in lavender-scented water.
Recently, lavender is making a comeback in the kitchen. A member of the mint family, lavender is close to sage, rosemary and thyme and often seen as an ingredient in the seasoning mixture Herbes de Provence. It also goes well with other herbs such as fennel, savory and oregano.
Culinary lavender tastes floral and sweet, with a hint of citrus. Dried lavender is stronger. The best way to start using it in your recipes is to start out with a small amount and taste, then add more. Keep in mind that if you are using dried buds, you will only need about 1/3 of the amount you'd use fresh, so don't be heavy handed! If you add too much, your meal will taste like bitter perfume.
You can dry lavender yourself, but it is becoming more widely available in the spice section of most supermarkets. If you dry it yourself, you can then use a coffee grinder to make a powdered herb. Just be sure to never buy lavender you intend to eat from flower shops or other places, as they have likely been doused with non-food approved pesticides. Grow your own, or look for culinary lavender specifically.
Try adding a sprinkle of buds to salads, for a fresh burst of color. Also, seal the buds tightly in sugar for a few weeks, and then use the now-scented sugar in your baking and in custards or ice cream.
You can also use it in most recipes in place of rosemary. It enhances meats especially well, so add some to your stews and soups, or to sauces and gravies. If you're timid, grab a bottle of Herbes de Provence to give culinary lavender a test run...I guarantee you'll be hooked from the first bite!
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