Lavender - dried Flower - 1 A Blue

Lavender is grown mainly due to its essential oil. It is also, unfortunately today something underestimated, a delicate spice with a wonderful intensity. Lavender has a sweet and spicy scent with components of lemon and Mint. The taste is similar to camphor, with an additional bitter aftertaste.

Lavender has a wonderful strong aroma and is used sparingly. There are countless ways of use. Lavender spices up sweet and salty savory dishes. Here are some examples for you to try out.

Take some flowers and give them in a glass with sugar. Leave it for a week in the glass. In this time, the sugar absorbs the fine aroma of lavender. You can flavor now desserts such as fruit salad, rhubarb or plum compote with this fine lavender sugar. You can even use it for baking. For a more intense taste you can grind the lavender flowers with the sugar. Thus, the sugar absorbs even more Lavender aroma.

Aromatize vinegar with Lavender which you can then use for your salad dressing.

You can give even a few lavender flowers at the end of the cooking time in your homemade strawberries, blueberries or blackberries jam.  You can make Lavender ice cream or lavender chocolate ice cream. It tastes delicious.

The French cuisine, especially in the southern Provence  use lavender very often as a spice. It flavors here fish, fish soup Bouillabaisse, vegetable dishes, soup, poultry and taste-intensive mutton. You can  combine Lavender with savory and Rosemary. It is also in our herbs de Provence blend.

Lavender is also often used in Spanish cuisine. It is essential for making aioli (garlic mayonnaise).

When you are experimenting with lavender please keep in mind that it is a very intensive spice and should be dosed carefully.

Lavender fits perfectly with pheasant, rabbit, lamb and poultry.

Lavender can be combined very well with the following herbs: savory, Rosemary, marjoram, oregano, thyme, parsley