Lavender is what I like to refer to as a super plant. Most of us are aware of the fact that lavender is a fantastic option for people who deal with insomnia and/or anxiety, but it’s also an incredible ingredient to incorporate into a variety of culinary creations.
Until I began working at Bonnieheath Estate Lavender & Winery, I was completely ignorant to the ways in which lavender can be integrated into cooking. Now that my lavender knowledge has expanded, I’m happy to share that lavender is an awesome ingredient to use in cooking, and it’s pretty versatile, too.
At work, we sell a variety of culinary lavender products. Lavender infused honey, lavender sugar, lavender salt and pepper, herbs de Provence with lavender, lavender simple syrup, lavender grape jelly, and lavender apple jelly are just a few examples of what we offer. We even have a cookbook from Nancy Baggett titled Cooking With Lavender with a huge selection of recipes that make use of lavender.
One of the least intimidating ways to start cooking with lavender is to use lavender buds in what you’re making. Lavender buds can be tossed into almost any dish, plus it’s a great starting point if you’re interested in getting creative with this herb.
Lavender sort of functions like salt in the sense it heightens the flavours of what it is paired with. It is a strong flavour if used excessively, so start out slow and add more of necessary. It’s a lot easier to add more than it is to take away when it comes to cooking.
Cooking with lavender doesn’t have to be a daunting concept. It’s far easier than you may think, and if you need a little assistance in determining how to start using lavender in your cooking, stop by my work and ask for some help.