Culinary

Lavender is an herb that is often overlooked when filling your spice rack.  However, fresh lavender flowers are excellent additions to several desserts.  The dried lavender buds are more herbal and more suited for savory and meat dishes. The entire stalk of lavender with leaves and flowers can be used to infuse vinegar, oil, and sugar.  Remember to use organically grown products.

 

  • When using dried lavender in a recipe that calls for fresh, the substitution ratio is
       one third of that amount dried.  One pound of dried lavender buds equals roughly
       15 cups. 
  • Lavender is a member of the mint family and is close to rosemary, sage, and thyme.
  • English Lavender has the sweetest fragrance of all the lavenders and is the one most
       commonly used in cooking.
  • Lavender has a sweet, floral flavor, with lemon and citrus notes.
  • Lavender has a very strong flavor; the secret is that a little goes a long way.
  • The lavender flowers add a beautiful color to salads.
  • Lavender can also be substituted for rosemary in many bread recipes.
  • Create lavender sugar by adding buds to sugar and tightly sealing for a couple
       of weeks.  Then use the sugar in your normal cake and dessert recipes.
  • Use the stems for making kabobs before grilling.
  • Lavender flowers look beautiful and taste great with chocolate, champagne, and
       in ice cream!

 

 

© 2013 by Lavender Hills of Kentucky