Cooking with lavender can be tough to master. It is easy to use too much lavender and overpower your dishes. But when cooking with lavender is done right, the result is a wonderfully sweet and soft flavor.
The tips listed below will help you become a skilful and proficient lavender chef.
Be sure to view the Cooking With Lavender Infographic below the article. And if you are looking for some lavender recipes, click here.
If you don’t grow your own lavender, be sure to only buy it at a food store or only buy that which is specifically made for culinary use. Also, it is best to go organic when using culinary flowers.
Lavender has an incredibly strong flavor, so only a small amount is need in cooking. You can use fresh or dried buds, and the taste gets even stronger and more concentrated as it dries. If you accidentally add too much lavender to your recipe, the flavor will be bitter and soapy. That’s why it is crucial to use the correct amount. According to Rebecca Franklin in the article “Cooking with Lavender”, reduce the amount of dried lavender by 2/3 if the recipe calls for fresh buds.
Lavender is a medicinal plant that has a sweet and flagrant flavor that compliments many foods and ingredients. For instance, lavender pairs well with apples, strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, chocolate, honey, bitter citrus fruits, basil, and coriander.
Learn how to use more herbs in cooking with The Herbal Kitchen by Kami McBride. This book details over 50 herbs and over 250 recipes to bring you lasting health.
Photo courtesy of franky242, freedigitalphotos.net
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