Lavender is a great Herb to add to your Recipes
Lavender is a versatile and much underused herb for cooking. In today’s up market restaurants and bistros, fresh edible flowers are making a comeback as enhancements to both the flavour and appearance of food.
Try adding a few to your Herbes de Provence mixture – you’ll be amazed at the subtle yet extraordinary difference Lavender will make.
As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is also returning. Flowers and leaves can be used fresh or dried, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.
English Lavender (L. angustifolia in general and Munstead/Hidcote varieties, in particular when freshly picked) have the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. The uses of lavender are limited only by your imagination. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go.
NOTE: Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavour of lavender, the secret is that a little goes a long way.
The lavender flowers add a beautiful colour to salads. Lavender can also be substituted for rosemary in many bread recipes. The flowers can be put in sugar and sealed tightly for a couple of weeks then the sugar can be substituted for ordinary sugar for a cake, buns or custards. Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle.
The spikes and leaves of lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kebabs.
Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savoury dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets.
IMPORTANT – PLEASE READ: Do NOT eat flowers from florists, nurseries or garden centers or do so at your own risk. In many cases these flowers have been treated with pesticides, not labeled for food crops. Edible Lavender has been tested for microbial activity and is almost always greyish blue, not the bright blue of the dried Lavender bunches you see in florists which have usually had their colour augmented (dyed in other words) Such dyed Lavender is not suitable for ingestion.
Note – Information and statements regarding Aromatherapy have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any health condition or disease. Contact your Health Care provider or Naturapathic immediately if you suspect that you have a medical problem, or may be prone to an allergic reaction.
