Lavender, one of the most popular smells in human history, has been celebrated worldwide for over 2,500 years. The ancient Egyptians used this flowering herb for its potent fragrance during mummification, and the Greeks developed treatments for everything from insomnia to backaches. The Romans employed the herb so often for healing baths that the word lavender comes from the Latin verb lavare meaning “to wash.”
During the Middle Ages, people started using this herb in culinary preparations and medicine. Lavender’s popularity increased across the Mediterranean, blending into the cuisines of Spain, France, Italy and England by the 17th century.
In modern times, the intense scent of lavender is traditionally the essential ingredient in soaps, perfumes, aerosol sprays, lotions, potpourris and candles. The perfumed herb is also enjoying a culinary moment.
My experience with lavender occurred while having dinner at a local restaurant. For bread dipping, the server poured olive oil and dark vinegar on a plate, and I dipped my bread into the concoction and discovered a delicious flavour. To my surprise, the server added lavender balsamic vinegar to the olive oil. I never expected lavender would be so tasty.
Lavender’s initial sensory impact is an intense floral flavour and aroma, with subtle notes of earthiness and mint. Different lavender varieties can take on other fruit, smoke and woodiness undertones, making it a complex culinary herb. English lavender is the most popular choice for culinary purposes and can be used fresh or dried.
Lavender is a delightful addition to everyday foods and offers a different flavour from our usual herbs, spices and seasoning blends. Additionally, it pairs well with many of our favourite foods and herbs, such as oregano, thyme and rosemary.
Using lavender in food adds an exciting new dimension to meals bringing a beautiful floral quality to numerous sweet and savory dishes. We can use every part of this unique herb in cooking, including the buds, stems and leaves. While the lavender flowers and leaves can be used fresh, the buds and stems should be dried. Only a small number of leaves or flowers is needed for culinary purposes.
Lavender leaves are edible and very intensely flavoured. If using the flowers, remove them from the spike, or use them whole. Dried lavender retains its aroma and flavour and lasts for several months in an airtight jar. If using fresh lavender rather than dried, increase the quantity by three.
French lavender is frequently included in the herb blend Herbs de Provence, which benefits from the subtle floral flavour. Lavender can be used similarly to fresh rosemary in meat marinades and baked breads.
Lavender flowers make a beautiful garnish for salads, desserts and other dishes. Toss fresh lavender leaves into a salad to add a splash of colour, and sprinkle the buds over ice cream, a glass of sparkling wine, or a cake.
Other suggestions for lavender include adding it to tomato-based dishes like soups and sauces, fruits such as strawberries, blueberries, blackberries, peaches and cherries, and tart citrusy foods like lemon.
Lavender enhances the flavours of sweet and creamy foods like custards. Of course, as anything goes well with chocolate, adding lavender creates a unique flavour. Salad dressings, roasted veggies and chicken, fish, and beef dishes are appetizing with the addition of lavender.
Get creative with lavender. Lavender salt is easy and provides a delicious rub for grilled meats and as a seasoning for roasted veggies. Or make lavender honey by infusing honey with fresh or dried lavender. Use this aromatic honey in sauces and a soothing cup of hot tea.
Always use culinary lavender in cooking or baking. Using lavender flowers in cooked foods, like cookies, cakes, roasted veggies or soups – fresh or dried flowers will be perfect. However, use only dried when making things like infused oils or honey, where the extra water content of fresh flowers would decrease the shelf stability.
Cooking, eating and drinking are intrinsic parts of everyday life, so be adventurous and try new flavours like lavender.
HOW TO MAKE LAVENDER VINEGAR
INGREDIENTS:
Choose a vinegar such as white wine, apple cider, or balsamic.
Dried lavender, approximately 2 handfuls
DIRECTIONS:
Crush the lavender in a jar. Then pour the vinegar over the flower buds. Use a ratio of 1-part flowers to 3 parts vinegar. Cover with
a plastic lid or parchment paper between the metal lid and jar to prevent corrosion. Allow the mixture to infuse out of direct sunlight for 4 weeks, shaking occasionally. Strain mixture. Keep the tightly sealed bottle in the refrigerator for a shelf life of 7 months.
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