Ingredient of the Week: Lavender Flowers

The first time I tasted something that was flower-flavored I thought, WEIRD. This tastes like perfume

See, it wasn't that it was a bad flavor (it was rose, which is definitely not a bad flavor). It was just that I'd only ever smelled it. Eating it was an entirely new experience. But if it's good enough to smell, why not to eat?

Those were my thoughts.

So, if you, like me, are not yet entirely accustomed to flower flavors (and yet fascinated by them, hence the title of this blog), lavender is such a good place to start.

It has that sweet, flowery, floral tone, but there is a juicy brightness to lavender as well.

I've used it mostly in sweets, in cupcakes and shortbread. I've dabbled with it as a curative herb, as a tea or an oil, for soothing headaches, emotional balance and general anti-microbial properties.

I'd like to see it in a savory dish somehow. Maybe in a marinade, for pork? I will have to hit the google and see what the offerings are.

In the meantime, have you ever consumed lavender, as flowers, tea, oil, etc? How did you use it, and did you like it? I'd love to know peoples' experience with this fragrant, sweet little flower!


anne said...

It would really look and taste great in cupcakes ! Love its gorgeous color ! Can't wait what you're going to do with that ;D

Anonymous said...

Love your post, Anna. I remember your showing me cute little flowers in your mother's lawn. I am not sure if we have them here, but my eyes will be open. Spring comes late to Michigan.

Vee said...

I frequently talk about your lavendar cake/cupcakes. Seriously, the best cupcakes of my life, seriously.

Ryan said...

I agree with Vee, totally. Your lavender cupcakes are legendary around this place.

a. maren said...

aw thanks guys! i miss eating cake with you from the bottom of my heart.

Cakebrain said...

Generally, I say "cake" (of course) but lavender is excellent in cookies...butter cookies to be specific. They marry well together!