The culinary joys of this versatile herb are endless. With a few basic tips, you too can add a touch of unique flavor and elegance to many recipes!
The pungent flavor of lavender pairs well with berries, honey, lemon and chocolate. It’s great in baked goods, ice creams, beverages, and in many savory dishes (as a part of a dry herb blend) like over pork, chicken, and roasted veggies. I even use our herb blend on avocado toast topped with a fried egg!
KEY POINTS:
Be sure you are cooking with a ‘culinary’ lavender variety. The varieties we grow at Sunshine Acres are culinary!
Lavender is strong and a little goes a long way.
You can use fresh or dried lavender. The ratio is different so remember to adjust to fit your recipe and your supply! *Use twice as much fresh lavender as you would dried.
1 part dried = 2 parts fresh
For example, if a recipe called for 2 tsp DRIED lavender, then you could use 4 tsp FRESH lavender.
If using fresh lavender, it tastes best when cut from the plant before the buds open up. You can store fresh lavender in a vase like a traditional floral bouquet until ready to use.
If you prefer to dry your cooking lavender simply take your fresh bundle, secure a rubber band around it, and hang upside down to dry for a few weeks. You can store the dried buds in an airtight container or the freezer
ALL parts of the lavender plant are edible and impart flavor . . .flower, stems, leaves. This is great for recipes where you can strain out the solids and thus utilize more of the plant and flavor. (syrups, honey, etc)
Grinding the buds before adding to recipes helps distribute the flavor throughout the food better and keeps you from biting into a whole bud (yikes!) A coffee grinder works great for this. ( I keep a separate grinder for just herbs)
The pungent flavor of lavender pairs well with berries, honey, lemon and chocolate. It’s great in baked goods, ice creams, beverages, and in many savory dishes (as a part of a dry herb blend) like over pork, chicken, and roasted veggies. I even use our herb blend on avocado toast topped with a fried egg!
KEY POINTS:
Be sure you are cooking with a ‘culinary’ lavender variety. The varieties we grow at Sunshine Acres are culinary!
Lavender is strong and a little goes a long way.
You can use fresh or dried lavender. The ratio is different so remember to adjust to fit your recipe and your supply! *Use twice as much fresh lavender as you would dried.
1 part dried = 2 parts fresh
For example, if a recipe called for 2 tsp DRIED lavender, then you could use 4 tsp FRESH lavender.
If using fresh lavender, it tastes best when cut from the plant before the buds open up. You can store fresh lavender in a vase like a traditional floral bouquet until ready to use.
If you prefer to dry your cooking lavender simply take your fresh bundle, secure a rubber band around it, and hang upside down to dry for a few weeks. You can store the dried buds in an airtight container or the freezer
ALL parts of the lavender plant are edible and impart flavor . . .flower, stems, leaves. This is great for recipes where you can strain out the solids and thus utilize more of the plant and flavor. (syrups, honey, etc)
Grinding the buds before adding to recipes helps distribute the flavor throughout the food better and keeps you from biting into a whole bud (yikes!) A coffee grinder works great for this. ( I keep a separate grinder for just herbs)
