How to Cook Lavender? A Guide to Culinary Delight
The essence of cooking with lavender lies in careful selection, measured application, and understanding its potent flavor; in short, you cook with lavender by incorporating it sparingly into both sweet and savory dishes, ensuring you use culinary-grade varieties and understanding how heat affects its nuanced aroma.
Introduction: A Floral Foray into Culinary Lavender
Lavender, renowned for its captivating fragrance and soothing properties in aromatherapy, also boasts a fascinating culinary dimension. For centuries, it has been used in traditional European cuisine, adding a unique floral note to dishes and beverages. The secret to successful lavender cookery is understanding its potency and flavor profile – a little goes a long way. This article will guide you through the essential aspects of cooking with lavender, ensuring your culinary experiments are both delightful and delicious.
The Allure of Culinary Lavender
Culinary lavender isn’t just any lavender. It’s typically English lavender (Lavandula angustifolia), particularly varieties like ‘Munstead’ or ‘Hidcote,’ which have a sweeter, less camphoraceous aroma compared to other species.
- It adds a unique floral note.
- It provides an aromatic dimension.
- It offers a subtle sweetness.
- It can complement both sweet and savory dishes.
Preparation: Choosing and Storing Your Lavender
Before you begin cooking, it’s crucial to select the right lavender and store it properly.
- Source: Purchase culinary-grade lavender from a reputable source. This ensures it is free from pesticides and contaminants.
- Form: Lavender can be used fresh, dried, or infused into oils and extracts. Dried lavender is more concentrated in flavor.
- Storage: Store dried lavender in an airtight container in a cool, dark place. This preserves its aroma and flavor.
- Fresh Lavender: Rinse gently and pat dry. Use sparingly as the flavor is more intense.
Methods: Incorporating Lavender into Your Dishes
Lavender can be incorporated into a wide range of dishes using various methods:
- Infusion: Steep lavender buds in milk, cream, oil, or vinegar to extract their flavor. This is ideal for desserts, sauces, and dressings.
- Direct Addition: Add finely chopped fresh or dried lavender directly to batters, doughs, or spice rubs.
- Sugar Infusion: Combine lavender buds with sugar in an airtight container. The sugar will absorb the lavender’s aroma, perfect for baking and cocktails.
- Honey Infusion: Similar to sugar, honey readily absorbs the aroma of lavender. It is excellent for teas and desserts.
Recipe Examples: From Savory to Sweet
Here are a few examples of how to incorporate lavender into different types of dishes:
| Dish Type | Example Recipe | Lavender Application |
|---|---|---|
| Desserts | Lavender Shortbread Cookies | Add dried lavender buds to the cookie dough. |
| Drinks | Lavender Lemonade | Infuse lavender buds in simple syrup. |
| Savory | Lavender-Roasted Chicken | Rub the chicken with a mixture of lavender, herbs, and spices. |
| Preserves | Lavender Jelly | Infuse lavender buds in the fruit pectin mixture. |
Common Mistakes: Avoiding Lavender Overload
The most common mistake when cooking with lavender is using too much. Its potent flavor can easily overpower other ingredients.
- Over-measuring: Start with a small amount and gradually increase it to taste.
- Using the wrong lavender: Avoid using ornamental lavender in cooking, as it may not be safe for consumption.
- Uneven distribution: Ensure lavender is evenly distributed throughout the dish to avoid pockets of intense flavor.
- Ignoring heat: Heat can intensify lavender’s flavor. Reduce the amount of lavender when cooking at high temperatures.
Frequently Asked Questions
What part of the lavender plant is edible?
Only the flowers of culinary lavender varieties are considered edible. The stems and leaves contain compounds that are not palatable and may even be slightly toxic in large quantities.
Is it safe to eat lavender bought from a garden center?
No, it is generally not safe. Lavender plants from garden centers are often treated with pesticides or other chemicals that are not food-safe. Always purchase culinary-grade lavender specifically intended for consumption.
How much dried lavender equals fresh lavender?
As a general rule, 1 teaspoon of dried lavender equals 3 teaspoons (1 tablespoon) of fresh lavender. Remember that fresh lavender has a more delicate flavor.
What flavors pair well with lavender?
Lavender pairs exceptionally well with lemon, honey, chocolate, berries (especially blueberries and raspberries), thyme, rosemary, and citrus fruits. Its floral notes complement these flavors beautifully.
Can I grow my own culinary lavender?
Yes, you absolutely can! Select varieties like ‘Munstead’ or ‘Hidcote’ and ensure they are grown organically without pesticides. Harvest the flowers in the morning after the dew has dried.
How do I make lavender sugar?
To make lavender sugar, combine 1 cup of granulated sugar with 2 tablespoons of dried lavender buds in an airtight container. Shake well and let it sit for at least a week, shaking occasionally. Sift out the lavender buds before using.
Can I use lavender essential oil in cooking?
No, never use undiluted essential oils in cooking. Most essential oils are not food-grade and can be toxic. Only use culinary-grade lavender extract or infuse lavender buds into oil.
How long does dried lavender last?
Dried lavender typically lasts for 1-2 years when stored properly in an airtight container in a cool, dark place. However, its aroma and flavor will diminish over time.
What are some savory dishes that use lavender?
Lavender can enhance savory dishes such as roasted meats (lamb, chicken), stews, soups, and sauces. It pairs well with herbs like thyme and rosemary, adding a unique aromatic dimension.
Can I substitute lavender extract for dried lavender?
Yes, you can, but use it sparingly. Lavender extract is very potent. A few drops are usually sufficient to achieve the desired flavor. Start with 1/8 teaspoon and adjust to taste.
How do I make lavender honey?
To make lavender honey, gently warm 1 cup of honey in a saucepan and add 2 tablespoons of dried lavender buds. Simmer on low heat for 15-20 minutes, then remove from heat and let it steep for at least an hour. Strain out the lavender buds and store the infused honey in an airtight container.
Is lavender known to cause any allergies?
While lavender allergies are rare, some individuals may experience allergic reactions such as skin irritation or respiratory issues. If you have known allergies to other flowers or herbs, exercise caution when using lavender in cooking.