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Arnold
Lara MLovely Lavender
July 31st 2007 06:56
I’m sure most of you are familiar with lavender as a garden flower or for its beautiful aroma when in dried pot puri or distilled as an essential oil. However, lavender can also be used to bring a gorgeous aromatic flavour to the kitchen as well!
The early Greeks and Romans were known to eat lavender, and it remained a popular herb in Europe until the late nineteenth century. Indeed, Queen Elizabeth I drank lavender tea daily, believing to beneficial for migraines. Today, many similar medicinal attributes are associated with the lavender plant.
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The flowers and leaves can be prepared fresh, while the stem and buds can also be prepared dried. The potency is increased when dried, so only a third should be used when substituted for fresh lavender.
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How’s this for an odd combination? I once made cookies using lavender and mars bars! Another idea is to add a bit of lavender to your favourite tea, it works especially well with citrus flavours or green tea.
And here is a fabulous suggestion from the Gourmet Sleuth website, lavender sugar! Sounds very delicate and magical indeed.
“Bruise dried lavender flowers and add them to superfine or confectioners sugar. Store in an airtight jar until used. Use a sieve to remove flowers before use. Add the scented sugar to cakes, meringues or other sweets for a delicate flavour.”
Really Long Link
The early Greeks and Romans were known to eat lavender, and it remained a popular herb in Europe until the late nineteenth century. Indeed, Queen Elizabeth I drank lavender tea daily, believing to beneficial for migraines. Today, many similar medicinal attributes are associated with the lavender plant.
Really Long Link
The flowers and leaves can be prepared fresh, while the stem and buds can also be prepared dried. The potency is increased when dried, so only a third should be used when substituted for fresh lavender.
Really Long Link
How’s this for an odd combination? I once made cookies using lavender and mars bars! Another idea is to add a bit of lavender to your favourite tea, it works especially well with citrus flavours or green tea.
http://www.sxc.hu/photo/799297
And here is a fabulous suggestion from the Gourmet Sleuth website, lavender sugar! Sounds very delicate and magical indeed.
“Bruise dried lavender flowers and add them to superfine or confectioners sugar. Store in an airtight jar until used. Use a sieve to remove flowers before use. Add the scented sugar to cakes, meringues or other sweets for a delicate flavour.”
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