The flowers and the fresh as well as the dried young leaves are often used as a spice, especially in typical Provençal stews. Contrary to the widespread opinion in this country, lavender is not poisonous - after all, the herb can also be used as a remedy, in perfumes or in the household.
Use real lavender
The real lavender, which is easy to recognize by its narrow leaves, is particularly suitable for use in the kitchen. It has a sweetish taste similar to rosemary, but should only be used sparingly due to its intense aroma. The broad-leaved spike lavender, on the other hand, is less suitable for eating, as it gives dishes a more soap-like note. Other varieties, on the other hand - such as French lavender - contain significantly more essential oils and are therefore too strong.
Lavender in savory meat dishes
Traditionally, lavender belongs in the famous herbal mixture "Herbs of Provence", but it can also be used fresh as a bouquet garni - i. H. as part of a bouquet of herbs - be added to stews and stews. The typical French ratatouille is famous, a stewed vegetable dish with aubergines, zucchini and tomatoes, which is seasoned with the herb mixture.
Lavender goes particularly well with lamb, game and fish dishes. Dishes with sheep's or goat's cheese - for example grilled - also benefit from the delicately sweet aroma of the spiced lavender.
Lavender in sweet desserts
Furthermore, edible lavender fits wonderfully into many sweet dishes. You can perfume the desserts with lavender sugar or lavender honey, for example. The (dried) flowers are mainly used in desserts, while the young leaves are mainly used in savory dishes. But be careful: Only use very young leaves, as older ones quickly take on a soapy taste.
Make your own lavender sugar
For a lavender sugar you need:
- dried lavender flowers
- table sugar
- a tightly sealed container
Fill the can with alternating layers of lavender blossoms and sugar. Seal it tightly and let the mixture steep for a few weeks. The sugar will take on the lavender aroma, allowing you to eventually strain the buds back out. The lavender sugar produced in this way can be used e.g. Use to make creme brulee, lavender ice cream or lavender cream. For the lavender ice cream, boil 250 milliliters of milk with the same amount of cream and 200 grams of lavender sugar and stir the mixture until the sugar has dissolved. In another bowl, mix eight egg yolks and fold them into the cooled milk. The mixture freezes in the ice cream maker to a creamy ice cream.
tips and tricks
Lavender harmonizes perfectly with other Mediterranean herbs such as thyme, sage and oregano. But orange flavor (e.g. orange peel) or lemon also go very well with it.
IJA