EDIBLES
It’s no secret that the unique scent of lavender flowers is utilized in the making of sachets, soaps and perfumes. But did you know that lavender can also be used in culinary creations? It’s true. Lavender-flavored sugar is used in some recipes for making cakes, biscuits, ice cream and other desserts. Lavender can substitute for rosemary in bread recipes. It can flavor beverages such as lemonade and margaritas. It’s often included in the popular dried herb mixture from the south of France called Herbs de Provence. Lavender can even be added to cheeses.
The blooms from Lavendula angustifolia and L. x intermedias are the best types to use for culinary purposes. (The big fluffy flowers of Spanish lavender just won’t cut it!) Dried lavender is more flavorful than fresh—a recipe calling for dried lavender should be doubled if you’re using freshly cut blooms. And don’t overdo the lavender—a little bit goes a long way. Too much lavender may render your recipe with an overpowering eau de perfume essence.
A computer search of ”lavender recipes” will show you nearly endless possibilities for utilizing your lavender blooms. Here’s one of our favorite summertime lavender concoctions:
Lavender Lemonade
Mix one cup of sugar with one cup of water in a pan. Bring the mixture to a boil. Remove from heat. Steep a lavender-filled cheesecloth (one cup fresh or ½ cup dried) in the mixture for at least 30 minutes and up to 8 hours. Let cool. Follow the directions on a can of unsweetened frozen lemonade (if using sweetened lemonade, you may need to add more lemons to counteract the sugar). Mix this with your sugar and lavender infusion. Pour into tall, ice-filled glasses. Then put your feet up, sip and enjoy.
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