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Cooking With Culinary Lavender

 
Cooking With Culinary Lavender
dried lavender blossoms
The name "lavender" is Latin from the word "lavare", which means to wash. Learn about the culinary and medicinal uses for lavender blossoms, history of the herb, and find a new recipe or two.
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Published by: Gourmet Sleuth

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Lavender is native to the Mediterranean. One of the major producers of culinary lavender today is Holland. As culinary lavender has gained in popularity several growers have cropped up in Northern California. In addition to selling the blossoms, many growers house bees and produce lavender honey. Although cooking with lavender is hardly a new concept it has become a culinary trend in the U.S. dating back to the late 1990''s. Lavender blossoms can be used to add a delicate scent to a simple dessert like creme brulee, or added to a rub for lamb. Of course you need to be sure you purchase culinary lavender to make sure it has not be treated with pesticides and to insure it is pure and has no artificial scents added.

History

The Romans used lavender to culinary lavender with bowlscent their baths well and the herb was used medicinally as well.  They also used the dried flowers to scent and flavor jellies as well as other sweets.

Queen Elizabeth I of England requested that lavender conserve be at her table each day.

Cleopatra wore lavender scent to seduce Julius Cesar.

Lavender was an essential ingredient in "Four Thieves Vinegar" a tonic and treatment for victims of the infamous black plague.

Other Uses For Lavender

Medicinal Uses

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 Sugar

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.

Lavender Salt

Add about 2 tablespoons dried culinary lavender blossoms to about 1 cup of high quality sea salt such as Fleu de Sel and store in a tightly sealed jar.  Allow the salt to sit for at least two days before using.  Use as a rub for meats.

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