A Little Help?
I never go to the grocery store with lists.
I’m sure it would make perfect sense to write out everything I plan to cook in the near future and purchase the necessary ingredients, but it’s just not me. I’d much rather go to the store, wander around, and grab everything that looks new and exciting, supermarket sweep style. While thrilling, this method has its drawbacks, as I often return home only to realize that I have 40 food items and not one complete meal.
This, of course, is how I end up cooking things like duck bacon-zucchini-tomato-pine nut tortellini. But sometimes I get home from the food co-op and realize I’ve bought something that I really have no idea how to work with.
A few weeks ago, I returned with a little baggie of organic lavender flower, a splurge purchase from the spice aisle that I am completely clueless about. When I google it, all I get is info about soap, so I’m really gonna need some help here, ES readers.
What does one cook with lavender? Do I stir it into tea? Is it a baking thing? Could I make some kind of rub for pork? Does it play well with other spices? Is it even a spice? Any input/recipes/crazy ideas would be much appreciated, and I promise to pursue the best idea and report back.
on April 28th, 2008 at 2:13 pm
well i know that lavender is one of the spices that makes up the blend herbs de provence. so im thinking you could look up recipes that include that blend and go from there. lots of roasted chicken and vegetables at first glance.
or maybe you can make a milkshake with vanilla ice cream and lavender?
on April 28th, 2008 at 4:10 pm
http://allrecipes.com/Search/Recipes.aspx?WithTerm=lavender&SearchIn=All
on April 28th, 2008 at 4:12 pm
Looks like desserts, beverages and pork/chicken rub are all worth trying…
on April 28th, 2008 at 4:24 pm
Of course herbal teas, but I’ve also seen lavender shortbread cookies and lavender chicken.
on April 28th, 2008 at 5:06 pm
Lavender is one of my favorite ingredients. steep it with the milk/cream for a chocolate pie- it turns into a minty flavor. it is also good in a salt brine for pork. and it makes great shortbread!
on April 28th, 2008 at 5:08 pm
As someone who’s allergic to lavender, I have to avoid herbs de Provence because Gansie’s exactly right about it being in there.
Generally speaking, they contain a combination of thyme, basil, bay leaf, and rosemary. Marjoram, savory, and tarragon occasionally show up, as well.
Check here for some good background, recipes, and hints on using lavender in cooking.
on April 28th, 2008 at 7:40 pm
Dark chocolate anything with lavendar. Yum.
on April 28th, 2008 at 8:03 pm
Lavender lemonade is excellent, although all the recipes I’ve seen use the leaves, not the flowers.
on April 28th, 2008 at 8:59 pm
JH - Who the eff is allergic to LAVENDER?!?!
on April 29th, 2008 at 10:05 am
I know, right! How stupid would that be?!?
You didn’t think I was serious, did you? Allergic to lavender? Come on!!
Not me…love the stuff! Totally…
…heh…ummm…yeah…
on April 30th, 2008 at 1:25 pm
thanks everyone! I think I’m gonna try the shortbread thing first, and if I like that, maybe go for something meat-y.
on April 30th, 2008 at 1:31 pm
WHOA!
youre going to bake?
on August 29th, 2008 at 8:53 am
[…] is so long overdue that I’m a little embarrassed to even blog it. Way back when, I bought lavender flower as a random splurge purchase, and asked you all what the eff I could do with this stuff. You gave […]