Herb of the Month: Lavender

by in In Season, June 6, 2012
Have you tried cooking with lavender?

Nicknamed the “herb of love,” lavender is in season now. For those new to the idea of cooking with lavender, we’ve got simple recipes to get you started.

Lavender basics
The name lavender comes from the Latin verb “to wash.”  Throughout history, it was commonly used in baths to help purify the body and spirit. Today, it is added to many hand soaps and body washes due to its aromatic fragrance.

A relative of mint, the lavender plant is adorned with violet flowers and green or pale grey leaves. Both the flowers and leaves can be eaten and have a pleasant yet slightly bitter flavor. Lavender grows throughout southern Europe, Australia and the United States.

Nutrition Info
Dried lavender has only a few calories per tablespoon and is free of fat and cholesterol. Throughout history it has been used to remedy various ailments including insomnia, anxiety, depression, and fatigue. Research has shown that lavender oil may help alleviate insomnia, anxiety, and stress.

What To Do With Lavender
Fresh lavender can be found at the farmers’ market or you can easily grow your own. Dried lavender can be found in specialty stores and health food stores.  Both fresh and dried lavender can be added to both sweet and savory dishes for both flavor and its gorgeous color. Add the fresh herb to salads, lamb, teas and cocktails. It also works very well with citrus, fruits, and desserts like crème brulee.

Dried lavender can be used in rubs, marinades, sauces, cookies and sorbet. It can also be added to a simple syrup mixture and used to flavor summer drinks like cocktails, lemonade or iced tea.

Shopping Tip: Be sure to purchase lavender for cooking as opposed to lavender sold at craft shops. Store dried lavender in an airtight container in a cool, dry place. Fresh lavender can be wrapped in a moist paper towel and placed in the fridge for several days.

Recipes to Try:

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Comments (10)

  1. […] Read at source website […]

  2. […] posted here: Herb of the Month: Lavender This entry was posted in Food Network and tagged added, anxiety, body, cocktails, cookies, […]

  3. Rueben says:

    Never tried lavender. I know bees love it.

  4. I have been working with Lavender for years making contemporary home accessories in Provence. I adore lavender in food as well.

  5. Maggoe says:

    I am fortunate to live in the lavender capitol of N America and it is sooooooooooo good…if you haven't tried it, do…you won't regret it.

  6. Amy says:

    Lavender is a great addition to any recipe. Since I own a lavender farm in beautiful Sequim Washington, we use lavender in almost every meal. The main tip to remember is to use it sparingly… A little goes a long way. If your in the area in July, don't miss the 16th Lavender Festival for your best culinary lavender. The street fair and farm tours are free.

  7. mari says:

    How do I know the difference from Lavender for cooking and Lavender for crafts ?

  8. Beth says:

    Add some buds to your camomille and peppermint tea.

  9. Whispering Misty…

    So sorry you are going to miss the workshop!…

  10. […] is a superstar in the scent scene, but it is also starting to make a splash in the dietary world. Related to mint (as is basil), it is no wonder. The issue with eating lavender is that, because of […]

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