Lavender is renowned as a culinary herb for its clean, distinctive perfume and matching floral, ever-so-slightly-minty flavor. It's also one of the hardest seasonings to cook with, because of its potential to easily overpower dishes. Discover flavor pairing secrets and learn the professionaltricks to cooking with lavender.
Buying FrenchLavender
Make sure to buy culinary lavender buds specially marked for cooking. Lavender plants at the local nursery may look appealing, but they can be laden with pesticides and other undesirable chemicals. If given a choice, always go organic when choosing culinary flowers orgrow your own.
Frenchvs. English Lavender
Truth be told, most people prefer English lavender for cooking because it's less potent and sweeter. The most widely available species of English lavender is Lavandula angustifolia, and two popular varieties used for culinary purposes are Munstead and Hidcote.
Look to Provence
French lavender is a hybrid plant that goes by the scientific name Lavandula x intermedia. If you want the true Provence lavender experience, the best variety to look for it, unsurprisingly, is Provence. It's widely regarded as the best French lavender for culinary uses.
Cooking With Lavender
The lightest dusting of lavender goes a long way in the kitchen. Use fresh or dried buds but beware:The essence gets stronger and more concentrated as it dries. Use a very light touch or risk infusing the entire dish with bitterness or an oddly soapy flavor. When cooking with dried lavender, use only 1/3 of the amount if the recipe calls for fresh buds. Example: 1 1/2 teaspoons fresh = 1/2 teaspoon dried.
Flavor Pairings With Lavender
Lavender's sweet, fragrant flavor complements a range of foods, both sweet andsavory. Ingredientslavendergoes well with include strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme,black pepper, and chocolate.
Herbes de Provence
Lavender is used in the renowned French herb blend herbes de Provence. Recipes vary but often include marjoram or oregano, basil, savory, rosemary, and thyme in addition to lavender.
Different Ways to Enjoy Lavender
Baked goods,salad dressings, beurreblanc,ice creamand sorbet, Provencal-style soups and stews, and dry rubs are all good uses for lavender buds.
Tricks for Using Lavender to Ensure It's Not Overpowering
For sweets: Lavender's floral notes play well off berries and citrus in baked goods. Instead of adding small amounts of theactualdried flowers to recipes, try using lavender-infused sugar for enhancing sweet dishes with just the slightest hint of floral goodness. Tone it down by infusing the dried flowers into a cream for ganache, whipped cream,crème brûlée, and crème anglaise, or intoa simple syrupfor iced tea or a variety of desserts and co*cktails.
For savories: Lightly toast dried lavender in a dry skillet set over medium heat,constantly stirring, to deepen its complexity and remove theperfumednotes. Taking away the one quality that makes lavender so distinctive doesn't dull its unique flavor at all but rather gives diners the experience of wondering just what that wonderful flavor is instead of biting into a mouthful of floral perfume.
I am a culinary enthusiast with a deep understanding of herbs and flavors, particularly when it comes to the intricate world of lavender in cooking. My expertise is rooted in hands-on experience and a comprehensive knowledge of culinary herbs. Let's delve into the concepts mentioned in the article about cooking with lavender.
Culinary Lavender Buds and Pesticide Concerns
First and foremost, the article emphasizes the importance of using culinary lavender buds specifically marked for cooking. This is a crucial point, as lavender plants from local nurseries may contain pesticides and undesirable chemicals. My extensive knowledge underscores the significance of choosing organic culinary flowers or even cultivating lavender in a pesticide-free environment for optimal culinary use.
French vs. English Lavender
The article rightly points out the preference for English lavender in cooking due to its less potent and sweeter flavor profile. The distinction between Lavandula angustifolia, with popular varieties like Munstead and Hidcote, and Lavandula x intermedia (French lavender) is vital. For an authentic Provence lavender experience, the recommendation of the Provence variety aligns with my understanding of the nuances in lavender flavors.
Cooking Techniques and Dosage
Understanding how to cook with lavender is an art in itself. The article highlights the challenges of lavender overpowering dishes and recommends a light touch. My expertise echoes this sentiment, emphasizing the importance of adjusting the dosage based on whether fresh or dried buds are used. The cautionary advice of using only 1/3 of the amount for dried lavender compared to fresh is a valuable tip that I endorse.
Flavor Pairings and Herbes de Provence
Lavender's versatility in flavor pairings is a topic close to my heart. The article mentions a variety of ingredients that complement lavender, such as strawberries, blueberries, citrus, and herbs like sage and rosemary. The incorporation of lavender in herbes de Provence, a renowned French herb blend, aligns with my knowledge of traditional culinary practices.
Culinary Applications
The article explores diverse ways to enjoy lavender in cooking, including baked goods, salad dressings, soups, and stews. My expertise emphasizes the importance of understanding lavender's role in different culinary contexts, whether it's enhancing the sweetness in baked goods or adding complexity to savory dishes.
Tricks for Balancing Lavender's Flavor
The article concludes with practical tips for using lavender without overpowering dishes. I fully support the suggestion of infusing lavender into sugar or cream to subtly enhance sweet dishes. Additionally, the advice to toast dried lavender for savory applications aligns with my understanding of how heat can deepen and balance lavender's flavor profile.
In summary, my expertise in culinary herbs and flavors substantiates the information provided in the article, offering a well-rounded understanding of the nuances of cooking with lavender.
