lavender blossoms - photo by:gourmetsleuth.com
Cooking With Culinary Lavender Blossoms
The name "lavender" is Latin from the word "lavare", and means to wash.
The Romans used lavender to scent their bath as well as medicinally. They also used the dried flowers to scent and flavor jellies as well as other sweets.
Article by: Barbara Bowman
History and Lore
Lavender is native to the Mediterranean. One of the major producers of culinary lavender today is Holland.
You can substitute a few drops of Parfait Amour (a lavender-flavored liqueur) for dried lavender.
Once source (Herbs & Herb Gardening by Jessica Houdret) states that the flowers can be steeped in water and the infusion used as a compress to relieve headaches. It is also used externally as an antiseptic.
Lavender has become a popular ingredient for cooking for both sweet and savory dishes. Desserts such as creme brulee are scented with lavender and main courses like lamb and enhanced with the flower. See our recipes section for suggestions.
Lavender sugar is easy to make at home. Bruise dried lavender flowers and add them to superfine or confectioners sugar. Store in an airtight jar until used. Use a sieve to remove flowers before use. Add the scented sugar to cakes, meringues or other sweets for a delicate flavor.
Dried lavender can be purchased health food stores and some "gourmet" shops. Do not purchase lavender to be used in cooking from a craft shop unless the specify that it can be used for food. Culinary lavender grown for non-food use may contain high levels of toxic pesticides.
To store, keep in an airtight container and store in a cool, dry location.
Buy lavender products online at GourmetSleuth.com