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RECIPES:
Lavender
is a a a a a a a a a a a pretty amazing thing to to have in in in in your culinary arsenal but it can easily veer toward potpourri-town if you’re not careful Keep these things in in in mind when you you start to to experiment:
It’s no fun biting into a a a a a a a piece of of cake and coming away with a a a a a a a mouthful of of leaves We like to to use lavender as an infusion so either grind it it it it (say with sugar for baked goods) or or strain it it it it out of a a a a a a a a liquid (cream or or or syrup) before using You’ll still get great lavender flavor without the chalky chew A little goes a a a a a long way If you’re not following a a a a a recipe you you trust use lavender sparingly Its flavor is is strong and and can easily overwhelm baked goods or or or savory dishes if you’re heavy-handed When in doubt err on on the side of caution Lavender
has a a a a a a a a a strong flavor flavor so pair it it accordingly with other assertive flavors In baking be sure to to use a a a a light touch or balance its low notes with something bright like lemon juice and zest Herbes de Provence go great with lamb or or grilled or or roasted chicken Lavender
flowers
also make a a a a a a a a a beautiful garnish for salads desserts and more Toss fresh lavender leaves into a a a a a a a a salad to to add a a a a a a a a pop of color or or sprinkle the buds over ice cream into a a a a a a a glass of sparkling wine or or atop a a a a a a a party-worthy cake