Do you have some dried lavender sitting around from the summer you would like to use in a culinary recipe? Or possibly you are planning to harvest the lavender you planted in your garden. The following information is adapted from the Botanical Interests Blog
Although I think of lavender being used only in lotion, oils or candles with its relaxing aroma, apparently you can easily substitute lavender for other herbs, especially rosemary, when flavoring sweet or savory dishes.
The following recipes use common kitchen staples—sugar, butter, and syrup—that shows how versatile lavender is in the kitchen. For example: lavender sugar is delicious in shortbread cookies for a floral surprise.
Lavender butter could be used with roasted chicken for a pleasant, earthy flavor.
Lastly, lavender syrup can be used in lemonade during hot summer days or possibly even cocktails for a flowery taste of summer.
What delicious lavender recipes have you adapted to culinary uses?
1 cup granulated sugar
1 tablespoon of dried lavender or 2 tablespoons fresh lavender
Mix the two ingredients together and seal in an airtight container for two days before using to ensure the flavors meld. Recipe can be doubled or tripled, depending on how much sugar you need.
Lavender and Herb Butter
¼ pound of butter (1 stick), softened
1 tablespoon of dried lavender
1 tablespoon of dried parsley
1 tablespoon of dried oregano
Mix all ingredients and chill in the fridge for a few hours. If you prefer, you can use almost any other dried herb, such as basil or chives.
1 cup sugar
1 cup water
1 tablespoon dried lavender or 2 tablespoons fresh lavender
Mix ingredients in a small pot and bring to a boil. Once boiling, stir the mixture until the sugar is completely dissolved. Let cool for a few hours, strain, and pour into an airtight container. Syrup can be stored in the fridge for several weeks.