There are hundreds of types of lavender under the genus lavandula.We are here to help you figure out which lavender is most edible and best for culinary purposes. .

How to Cook With Lavender So Your Food Doesn't Taste Like Soap

One of the most popular smells in human history, lavender has been celebrated around the world for over 2,500 years: The ancient Egyptians used this flowering herb, a member of the mint family, for its potent fragrance during mummification; in ancient Greece it was incorporated in treatments for everything from insomnia to backaches; and it was employed so often by the Romans for healing baths that the word lavender comes from the Latin verb lavare meaning “to wash.”.When you know how to cook with lavender properly, it can bring a beautiful floral quality to a number of sweet and savory dishes.The term lavender is generally used to describe any plant of the genus Lavandula, which encompasses 47 known species of flowers.Cheney also recommends giving the herbs a nice whiff—good culinary lavender should have a “spicy, minty quality but not an overly perfumy aroma.”.Two, it means that the money is going directly to the farmer as opposed to intermediaries,” and more information is available regarding how it was grown and processed. .

The Difference Between Lavender & Culinary Lavender

When kept outdoors, lavenders thrive in full sunlight and should be grown in well-drained soil – these plants do not do well in areas that are particularly wet or dry. .

Culinary Lavender, Whats Cooking America

In today’s upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavor and appearance of food.As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that it’s use in food preparation is also returning.Culinary Lavender is a member of the mint family and is close to rosemary, sage, and thyme.In ancient times lavender was used for mummification and perfume by the Egyptian’s, Phoenicians, and peoples of Arabia.The Greeks and the Romans bathed in lavender scented water and it was from the Latin word “lavo” meaning “to wash” that the herb took it’s name.During the First World War, nurses bathed soldiers’ wounds with lavender washes.To this day, the French continue to send baby lamb to graze in fields of lavender, so their meat will be tender and fragrant.To retain the flavor and fragrance of dried lavender, store them in glass or pottery containers with tight fitting lids so the oils will not escape from the flowers.Due to its excellent healing and analgesic properties, lavender can provide instant relief from heat rash or red and sore skin.Make a lotion using 12 drops of lavender essential oil in 1 tablespoon of distilled water.The key to cooking with culinary lavender is to experiment; start out with a small amount of flowers, and add more as you go.NOTE: Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter.Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle.The spikes and leaves of culinary lavender can be used in most dishes in place of rosemary in most recipes.Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams.Harvest flowers as you would fruit, selecting those that look most perfectly ready, with the fullest color, and passing over any that seem wilted or less ripe.Cutting the lavender flowers is best done in the morning when the dew has evaporated and before the heat of the day.If necessary, layer blooms carefully between moist paper towels in the refrigerator until meal time. .

What makes lavender "culinary"? And other questions you've always

Lavender highlights the richness of fruits, compliments herbs and peppery dishes, adds intrigue and depth to meat and vegetable roasts, and enhances sweet desserts with unique floral and sweet notes.A great go-to culinary lavender cultivar is ‘Buena Vista’ and ‘Folgate’.Lavandins (L. x.

intermedia) is edible, as is all lavender, but its flavor can be resinous and pungent.A Lavandin type will make a dish taste bitter.First, we begin by harvesting lavender at the optimal time for culinary use.The buds then need to be “cleaned” – sifted through through screens to remove leaves and bits of stem.This extra step, cleaning the buds, is more work, but the end result is dried lavender buds that are free of stems and debris you wouldn’t want in your food.While it’s safe to have some bits of stem and leaves in a tea blend, these other parts of the plant have a much more pungent and bitter taste, vs. the pleasant floral notes of the lavender flower.Lavender has a strong flavor, especially when it’s high-quality: organically grown, fresh, and properly processed and stored.You know you’ve used the perfect amount when you can just barely detect the floral notes. .

Are All Lavender Varieties Edible?

As a general rule the english lavenders (Lavandula angustifolia) have the least amount of camphor and the sweetest and flavour and scent.Although lavandins have more camphor than L. angustifolia, the difference is slight and generally not noticeable in food.Varieties such as fernleaf (L. multifida), spike (L.

latifolia) and french (L. stoechas) and spanish (L. dentata) all have high camphor and may not be acceptable to everyone when used in food. .

Herb of the Month: Lavender

This is one of the most popular recipes on the 'French Country Baking Day' at Cake Boy. .

Eating Lavender ~ Southern Hills Lavender

In this area, there are two main types of lavender: x. intermedia and Angustifolia.The intermedias have more camphor in their oil and are usually not eaten or only used in savory dishes.Angustifolias have sweeter oil and are great for cooking, baking and drinking.Culinary lavender means it has been cleaned extensively to remove spent blooms, leaves, stems, dust, and other bits of nature.No matter where you get your culinary lavender, make sure: 1) you know what kind it is (Angustifolia) and 2) that it’s been cleaned.Cookies are an easy favorite as well, but try lavender with pork and sweet potatoes!In a medium pan, bring 1 cup of water to boil.In pitcher, combine lavender water, syrup and lemon juice.1 cup water (optionally, exchange for orange juice).In a small bowl combine breadcrumbs, parsley, lavender, olive oil, garlic and salt.Place pork in the pan and let it sit for 30 minutes to come to room temperature.Transfer to a carving board, tent loosely with foils and let rest for 10 minutes.Remove syrup from heat and add lavender, and steep for 30 minutes.Pour vodka, syrup and lemon juice together into a cocktail shaker.Strain into two chilled martini glasses and garnish with lavender sprigs. .


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