In light cooking e. With this type of culinary use the whole calyx is used. The calyx is also where most of the oil in lavender is found, secreted in glands. A whole mature angustifolia lavender with hundreds of flower heads may produce half a teaspoon of oil. About 0. Not the punch of a whole summer season of flavour! Cultivars of this species of lavender have a soft, sweet, refreshing and floral scent and flavour.
Principally this is because of the high linalool and linalyl acetate in the oil. The spikes and leaves of culinary lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grill. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces.
Diminutive blooms add a mysterious scent to custards, flans or sorbets. Dried lavender blossoms used in perfumes and pot pourris. NOTE: Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. Harvest flowers as you would fruit, selecting those that look most perfectly ready, with the fullest color, and passing over any that seem wilted or less ripe.
The fresher the flower, the more flavorful its taste, so pick your flowers as close as possible to food preparation time. Cutting the lavender flowers is best done in the morning when the dew has evaporated and before the heat of the day. Stem flowers may be put in a glass of water in a cool place until you are ready to use them. All blooms should be thoroughly rinsed. Immerse them in water to remove any insects or soil.
Then lay the flowers gently on paper or cloth towels and dab dry, or gently spin dry in a salad spinner. If necessary, layer blooms carefully between moist paper towels in the refrigerator until meal time. Chicken with Herbes de Provence. Cottage Cheese-Herb Bread. Cucumber, Lavender, and Mint Infused Water. Grilled Pork Chops with Lavender Flowers. Herb-Crusted Ham.
Honey-Lavender Biscotti. Lavender Creme Brulee. Lavender Focaccia. Lavender Meringue Cookies. Lavender Tea Cookies. Peppered Lavender Beef. Dear Linda, I really learned alot about culinary lavender. Can you recommend one to me? We have a lavender farm near-by but they just have recipe cards.
Thank you, Emily. How can you be sure it is safe? Lavandins L. A Lavandin type will make a dish taste bitter. First, we begin by harvesting lavender at the optimal time for culinary use. Processing lavender buds begins by drying bundles of lavender and de-budding the bundles separating the dried buds from the stems.
While crafting lavender might also be sifted, culinary lavender is sifted multiple times so that all that remains is the lavender buds and not leaves, stems or dried calyxes, which enclose the petals and form a protective layer around the lavender flower.
If a lavender dish tastes like soap, either the wrong cultivar of lavender was used, or too much lavender was used. A little lavender goes a long way. This is when the herb enhances other flavors in your food and adds a hint of flavor.
Have you ever tried cooking with lavender? We have been selling culinary lavender for many years. When we grew our own, we used L angustifolia, buena vista, and royal velvet.
I absolutely agree that Lavandins are not good for any culinary use. We sold the farm several yers ago, and now depend on other sources. We are so happy that Sage Creations uses Folgate for Culinary buds.
It is great material for any Culinary use.
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