Lavender (Lavandula Angustifolia) produces beautiful petite flowers that have a strong fragrance and have uses medicinally as well as in the kitchen. Lavender imparts a delicate flavor to vinaigrette salad dressings and light marinades. Lavender commonly is used as an ingredient in Herbes de Provence and believed to be a relaxing herb and is often times brewed into tea with Chamomile. Lavender is often dried and added to wreaths or dried flower arrangements.
It is used in many French recipes and is an incredibly versatile herb for cooking. In today's upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavor and appearance of food. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory. In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go. NOTE: Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.
Suggested Use: Lavender is delicious rubbed on fowl prior to roasting. Sprinkle over frosted sugar cookies or butter cream iced white cakes for a sophisticated touch.
Basic Prep: No preparation is necessary. Just add lavender flowers to recipes.
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