Micheline Maynard, creator of the Culinary Woman newsletter and podcast, says
lavender is blooming as a food trend (pun intended.) Cookies and ice cream, beers and cocktails, syrups and honeys, coffees and teas – all are currently enjoying a little lavender budding into their recipes. Dr. Andrew Weill, the famed nutrition expert, lists some health benefits that stem (again, pun intended) from lavender, including help with things like digestive issues and headaches.
Using lavender in food products needs a little advance knowledge on the part of the consumer. Firstly, not all lavender varieties are compatible with foods. English
lavenders, or angustifolias, usually make the best culinary varieties because of their low camphor content and lesser intensity. Secondly, as with anything ingested into your body, it’s important to know where your lavender buds are coming from, and what farming practices are used to bring those buds to market for the consumer. And lastly, experimenting with recipes using culinary lavender is both an education and a blast! You won’t know until you try them which ones will find their way into your list of recipe favorites.
A common way to use lavender in recipes is to infuse it into basic ingredients, then add those infused ingredients into your dishes. For example, lavender salt is a savory addition to meat rubs and marinades; lavender sugar is delicious in desserts; lavender honey is superb drizzled over cheeses; lavender syrup is divine in drinks both hot and cold.
As with practically every herb (and lavender is an herb) dried culinary lavender is more potent than its fresh counterpart. The usual rule is one part dried equals three parts fresh, so if you’re using one teaspoon dried lavender buds, use three teaspoons fresh buds. Also as with your other herbs, storage is important. Store dried lavender buds in a cool dark place such as your kitchen cabinet or pantry with your other dried herbs. Fresh lavender stems with buds attached can be stored in the refrigerator for up to two weeks.
Here are a couple of simple recipes that can help you dip your toes into the waters of cooking with culinary lavender; one for a sweet treat, and one for a savory delight. Enjoy!
Lavender Shortbread: Cream 1/2 cup softened butter and 1/4 cup powdered sugar until light and fluffy. Mix in 1 teaspoon vanilla extract, 1 teaspoon dried culinary lavender buds, and 1 cup all-purpose flour until a dough forms. Roll out dough and cut into shapes. Bake at 350°F for 12-15 minutes, or until lightly golden.
Herbs de Provence: Mix 2 tablespoons dried culinary lavender buds, 2 tablespoons dried thyme, 2 tablespoons dried rosemary, 2 tablespoons dried savory, 2 tablespoons dried basil, 1 tablespoon dried oregano, and 1 tablespoon dried marjoram. Store in an airtight container and use as a seasoning for meats, vegetables, and soups.