Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets.
Its use in food preparation is also returning.
Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme.
It is best used with fennel, oregano, rosemary, thyme, sage, and savory
In cooking, use 1/3 the quantity of dried lavender flowers to fresh lavender flowers.
The key to cooking with 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. Because of the strong flavor of lavender, the secret is that a little goes a long way.
The lavender flowers add a beautiful color to salads. Lavender can also be substituted for rosemary in many bread recipes.
The flowers can be put in sugar and sealed tightly for a couple of weeks then the sugar can be substituted for ordinary sugar for a cake, buns or custards. Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle.
The spikes and leaves of lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grill.