This cookbook includes more than 60 recipes for using dried lavender in main dishes, salads, soups, breads, desserts, and beverages, like Relaxing Lavender Tea, Lavender Corn Chowder, Lavender Melon Salad, Chicken & Lavender Pizza, Lavender Chocolate Brownies and Lemon & Lavender Pound Cake. Delight your family and dinner guests by adding the deliciously distinctive taste of lavender to your cooking. Try a few of the recipes on this blog.
This cookbook includes more than 60 delectable recipes for using dried lavender in main dishes, salads, soups, breads, desserts, beverages and more. A few examples: Relaxing Lavender Tea, Lavender Corn Chowder, Lavender Melon Salad, Creamy Lavender Baked Salmon, Chicken & Lavender Pizza, Lavender Chocolate Brownies, Mini Lavender Cheesecakes and Lemon & Lavender Pound Cake. Delight your family and dinner guests by adding the deliciously distinctive taste of lavender to your cooking. Try a few of the recipes on this blog. You'll find a few in the list of links on the right side of this screen. Size: 8.5” X 5.5”, Soft cover, 60 pages, ISBN: 978-0-9790618-6-8. Price: $6.95
Lavender tastes very similar to rosemary, with a hint of citrus and can be substituted for rosemary in many recipes. The secret to cooking with lavender is: a little goes a long way. It has a strong flavor, so start with a small amount and add more to taste. Always use lavender that is labeled “For Culinary Use” in cooking.
There are two methods for introducing the flavor of lavender into your food: by adding the dried buds directly to your dish or by infusing liquids with the lavender before adding them to the other ingredients. A few guidelines are described below:
To infuse the flavor of lavender into your recipes, first steep the buds in water, milk, cream or sugar syrups before adding them to your food. Use one tablespoon of buds per cup of liquid. Steep about 15 minutes in hot liquids like water, or 3-4 hours in cold liquids, such as cream.
To add dried lavender directly to your dish, use it as you would any other dried herb in casseroles, soups or stews. It’s best to grind the dried flower buds first in a clean coffee grinder then stir them into the dish, but remember to use it sparingly.
For meat, fish or poultry, blend a mixture of 1 part ground, dried lavender and 2 parts garlic powder (or a mixture of garlic and onion powder), plus salt and pepper to taste. Rub on meat before roasting or grilling.
Add 2 teaspoons of ground, dried lavender to any bread, cake or cookie mix or recipe, including yeast breads, layer cakes, pound cakes and sugar cookies. Mix and bake as directed.
Note: Make sure the lavender you use for cooking has not been sprayed with pesticides. It should be labeled “for culinary use”. Women who are pregnant or nursing should not eat lavender.
Helpful Hint: Grind several tablespoons of dried lavender buds in a clean coffee grinder and store in an airtight container for use in recipes requiring ground lavender.
Try some of the recipes from A Taste of Lavender. You'll find a few in the link list on the right side of the screen.
1/4 teaspoon salt 1 cup fresh or frozen blueberries (unthawed)
Grind lavender in a coffee grinder before measuring. Preheat oven to 375°. Beat sugar and butter in large bowl until well blended. Stir in sour cream, lavender and egg. In a separate bowl, combine flour, baking soda and salt. Blend flour mixture into sour cream mixture just until moistened. Fold in blueberries. Spoon batter into 12 greased muffin cups. Bake 20-25 minutes or until done. Cool 5 minutes in pan; then remove to wire rack.
1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1-1/2 teaspoons ground, dried culinary lavender 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup chopped pecans 1/2 cup semi-sweet chocolate chips
Grind lavender in a clean coffee grinder before measuring. Preheat oven to 350°. In a medium bowl, mix butter, sugar, eggs and vanilla until well blended. In a separate bowl, blend together flour, cocoa, lavender, baking powder and salt. Stir flour mixture into egg mixture. Add pecans and chocolate chips. Pour batter into a lightly greased 8” square baking pan. Bake 35-40 minutes or until done. Cool completely before cutting into squares.
Cook pasta according to package directions. Drain and set aside. Grind lavender in a clean coffee grinder before measuring. Melt butter in a large skillet. Add bell pepper and onion and sauté until vegetables are tender. Add chicken, lavender, basil, garlic powder and cream. Simmer for a few minutes to thicken sauce. Stir in cheese. Add pasta and toss to coat. Serve with extra grated Parmesan cheese. Makes 4 servings.
Place honey and lavender in a microwave safe measuring cup. Stir and heat on high power in the microwave until very warm. Let steep about 30 minutes to infuse the lavender flavor into the honey. Strain the honey and discard the lavender.
Use on biscuits, cornbread or pancakes. Also use to sweeten your tea or in any recipe that calls for honey.