Culinary Lavender
Embracing culinary lavender isn’t something new and trendy. It is a centuries-old practice dating back to the Middle Ages. Provence Variety is a lavendin (lavendula x intermedia) which is a hybrid of English Lavender and makes a wonderful culinary lavender. It has an intensely intricate flavor. Contact me for availability of other varieties available from our farm including: Melissa, Royal Velvet, Miss Katherine, Gros Bleu, Riverina Thomas, Riverina Alan. Custom orders only, call for pricing based on cultivar and weight desired. (719) 238-1392
Culinary lavender can stand in for fresh rosemary in most recipes—just use twice as much lavender as rosemary. Use lavender leaves, stems and flowers in marinades and meat rubs, or toss whole lavender stems on the grill to infuse meat with a complex herbal smoke flavor. Most recipes call for lavender flowers which you can use fresh, dried or frozen. The flowers in particular give dishes a subtly sweet, citrus flavor. Add as a finishing spice to cookies, iced white cakes for a beautiful presentation. Add to a vinagrette for salads, or as a light marinade. Add to fruit crumble or pies, or infuse into cream and simple syrups. Pairs wonderfully with berries, rhubarb, cream, lemon and grapes!
