Okay, how many of you did a double take when you saw lavender on the list of July’s featured spices? Come on now, don’t be shy. I bet most of you did. Well, let’s take some of the mystery out of lavender today, shall we?
First off, your thoughts about lavender probably tend toward it’s amazing uses in health and beauty products. It’s use in aroma therapy to help calm and soothe the senses make lavender a key ingredient in many candles, lotions, bath salts and tons of other goodies. It also has antiseptic properties so you may find lavender in ointments for skin ailments like diaper rash.
Today, however, I want to introduce you to lavender as a component in your culinary repertoire.
Okay, now this is important…..when cooking with lavender
You can also use lavender as you would rosemary when cooking meats and stews. Just be sure to chop it up fine. When grilling salmon, pork, or lamb, toss some lavender onto the white coals during the last 15 minutes of cooking…it creates a yummy smoked flavor!
If you’d like to take the humble sugar cookie and turn it into a sophisticated treat, just add 1-2 tsp of finely chopped dried lavender buds to your recipe! I find that lavender goes well with berries, melons and citrus-ades.
Try infusing some lavender into your life…you’ll be glad you did. Just don’t add too much or your food may take on a “soap” taste (this is probably because of our association with lavender and beauty products)…err on the side of less is best. Also, you can cook with fresh lavender as well!
Are you inspired to step outside your comfort zone? I think you’ll be glad you did!