Culinary lavender

Lavender is well known and much loved for its beautiful purple flowers and scent. We dream of the enchanting lavender fields in Provence and the intoxicating scent permeating the air. We enjoy lavender soap, creams, essential oils in diffusers and even perfumes. But not many people know that the flowers can also be used for cooking and add a new dimension, not only to desserts but also to many savoury dishes. As we are in the middle of the summer and hot temperatures are perfect for lavender, it seems like a perfect time to introduce some suggestions for dishes and drinks:

·      On a hot day, lavender lemonade tastes like summer and transports you to lavender fields when you close your eyes. Use lavender-infused syrup, juice from fresh lemon, and still or sparking water.

·      When you have trouble falling asleep, lavender tea is recommended.

·      For dessert, try lavender ice cream or shortbread cookies. Lavender scones for breakfast are also a nice idea. Just add dried lavender flowers to your regular recipe.

·      What is less known is that dry lavender flowers can be added to, supplement or complement other herbs such as rosemary or thyme in savoury dishes, such as roasted lamb or beef, stews, or roasted potatoes.  The important thing to remember is not to use too much. You want to add a new dimension and add to the richness of flavour, but not overpower the dish. Also, when too much lavender is used, it can get bitter.

To make any of the above, make sure you use pure lavender flowers, not a potpourri mix to avoid chemical additives. And as you savour each bite, let the scent transport you to the magical lavender fields. Ahhhh…