I alwyas wondered about the taste of this rarely-used herb. What does it taste like? What kinds of food should you add it to? And, does the type that produces the nice blue flowers also the spice? I plan on growing it this summer.
Lavender is a sweet and fragrant herb that is usually mixed with other herbs. As the Wiki article indicates, it’s common in an herb mix called herbes de provence, which I use in soups and stews. I also like to use a little in scrambled eggs.
It reminds me of soap. It has a very flowery smell to it, like Chefguy said, it’s very fragrant. Once you smell it you’ll never forget the smell. It’s really easy to pick out if you’re looking for lavander growing outside.
I’ve seen it used mostly in chicken recipes, and it can be quite good when used right.
I’ve always wanted to try lavender cookies. They might be delicious, but they look look just a little more, well …funky than I had in mind.
Oh, man. I took a cooking class awhile back, and one of the other women taking the class had recently gone to a lavender festival, and she offered to bring in recipes and some lavender for any of us who wanted some. Only the chef and I asked, so the next week she brought it in for us. It was the week we were learning about roasting, and we were pan roasting these huge and lovely 3" thick steaks (I think Chef Diane said they were a “Delmonico” cut). And she whipped up this lavender butter sauce that was to die for.
I still remember that sauce, and hope I can someday replicate it. Amazing. So, clearly, you can use it on steak somehow.
I really wish I hadn’t moved away from Baltimore, just so I could take more of her classes!
I’ve had lavender buds sprinkled on ripe strawberries and then drizzled with honey.
Mmmmmmm…
I came back from a trip to the Ferry Building Farmer’s Market in San Francisco with a smal jar of lavender sea salt, which I rubbed onto some delicious lamb chops with a little dijon mustard before broiling them. They came out like something you’d get at a fancy French restaurant.
That looks pretty much exactly like what I would expect something called a lavendar cookie to look like.
Here’s how to make the best pot of tea imaginable: 4 parts good Earl Grey, 1 part lavender buds. Serve with a whispered suggestion of honey and drop or two of milk.
