Cooking with Lavender: What you need to know & how to do it
Lavender flowers are mostly seen only in luxurious restaurant dessert menus, but if handled carefully, using culinary lavender can bring a deliciously sweet and elegant hue to you own cooking. Because of its perfumey and slightly musky scent, culinary lavender is commonly used in Herbes de Provence mixes, which alongside basil, thyme, savory and fennel adds a summery flavour.
Cooking with lavender pairs exceptionally well with lemon, so naturally brings out the flavour in many fish dishes.
A word of caution on cooking with lavender: lavender oil is considered mildly poisonous, and should not be added in place of any ingredients listed in these recipes. Also, if you are making the lavender for cooking purposes on your own, make sure the oils are completely dried out form the buds. Follow the instructions, and you shouldn’t have any problems at all. Symptoms of lavender poisoning include headaches, decreased appetite and constipation, but should clear within 24 hours. Also, if purchasing culinary lavender, you have nothing to worry about as these are buds that have been dried out before being sifted of impurities.
This is the Lavender Sugar Recipe I was looking to make during that visit, courtesy of theherbgardener.com:
How to Make Lavender Sugar
2 Tbsp. Dried lavender flowers
1 C. White sugar
Red and blue food coloring (optional)
Jar with a tight fitting lid
Muslin fabric
Place two tablespoons of lavender flowers in a length of muslin and wrap securely. Place lavender packet in a jar and cover with a cup of white sugar. Seal the jar and set it aside for two weeks, shaking it occasionally. After two weeks, the aroma of the lavender will have permeated the sugar, and the lavender packet can be discarded.
If you would like to color the sugar, create a shade of lavender you like using red and blue food coloring.
Once mixed, add the coloring slowly to the lavender sugar, stirring well to incorporate. Place the slightly moist sugar mixture on a cookie sheet to dry. If you live in a humid area, the sugar may be dried in the oven. (Use the lowest setting you can.)
A link to the original site and recipe can be found here.
For more recipes on cooking with lavender, visit The Hop Shop’s UK website.
Emeril’s Almond Butter Cookies with Lavender & Lemon ice cream
http://www.foodnetwork.com/recipes/emeril-lagasse/almond-butter-cookies-with-fresh-lemon-and-lavender-ice-cream-recipe/index.html
http://www.gourmetsleuth.com/search.asp?search=dried+lavender
Lavender Lemonade from http://www.mccormickgourmet.com/gcrecipedetail.cfm?id=13042
Lavender Lemonade
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
5 cups water, divided
1 cup sugar
1 tablespoon McCormick® Gourmet Collection Lavender
1/2 cup fresh lemon juice
Directions:
1. Bring 2 cups of the water, sugar and lavender to boil in medium saucepan on medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low; simmer 5 minutes. Remove from heat. Let stand 10 minutes. Strain mixture, discarding lavender.
2. Pour lavender syrup, lemon juice and remaining 3 cups water into large pitcher; mix well. Refrigerate until chilled. Serve over ice.
Tags: cooking with lavender, culinary lavender, edible flowers, edible lavender, lavender recipe, lavender recipes