Question 1

Can you use any variety of lavender in cooking?

Accepted Answer

Not all lavender varieties are ideal for cooking. Certain varieties, such as Lavandula angustifolia (English Lavender), have a sweet fragrance that's perfect for desserts and drinks. Avoid 'lavandin' varieties as they taste more medicinal and harsh.

Question 2

How can you balance the flavor of lavender in cooking?

Accepted Answer

Lavender has a powerful flavor that can easily overwhelm a dish. To balance it, start by using it sparingly. Pair it with other robust flavors that complement it, like lemon, honey, and other aromatic herbs.

Question 3

How can you include lavender in savory dishes?

Accepted Answer

Lavender can complement certain savory dishes, especially those that include poultry, lamb, or goat cheese. Combine it with herbs such as thyme, rosemary, and sage. A light touch is essential, as it can overpower the flavor.

Question 4

Why does my dish taste bitter when I use lavender?

Accepted Answer

If your dish tastes bitter, it's probably because too much lavender was used. Its flavor is potent and can quickly dominate a dish and leave a bitter taste if used in excess.

Question 5

Can I use the stems of lavender in cooking?

Accepted Answer

While the stems can be used for making tea or infusing liquids, it's generally the lavender flowers that contain the flavor and aroma, and they are typically used in cooking.

Question 6

Is lavender in food safe to eat?

Accepted Answer

Yes, as long as it's culinary-grade, pesticide-free lavender. Decorative lavender might be treated with chemicals and thus shouldn't be ingested.

Question 7

Is there a difference in taste between fresh and dried lavender?

Accepted Answer

Fresh and dried lavender both impart a unique, floral flavor to dishes. Fresh lavender tends to have a softer, slightly mintier flavor than dried lavender, which has a more concentrated, robust flavor.

Question 8

Can you make your own lavender sugar?

Accepted Answer

Yes, making lavender sugar is quite simple. Mix 2 tablespoons of dried, culinary-grade lavender buds with 1 cup of granulated sugar in a food processor. Pulse until the lavender is finely ground and well incorporated into the sugar.

Question 9

What are some dessert recipes that use lavender?

Accepted Answer

There are countless dessert recipes that feature lavender. Some popular ones include lavender-infused cookies, ice creams, cakes, scones, and honey lavender panna cotta.

Question 10

How can I infuse lavender flavor into liquids for my recipes?

Accepted Answer

You can infuse lavender flavor into liquids like milk, cream, or sugar syrup by gently simmering the lavender in the liquid and allowing it to steep for about 15 to 20 minutes. Don't forget to strain off the lavender buds before using the liquid in your recipes.

Question 11

When does lavender expire?

Accepted Answer

Generally, dried lavender can last for two to three years if stored properly. As for lavender essential oil, it typically stays good for up to five years. Remember, these are estimates and individual products may vary, so always pay attention to the expiry dates on the packaging if available. If stored in the freezer, lavender's shelf life can be extended by about half a year to a year. Keep in mind that properly dried and stored lavender flowers will retain their color and fragrance for the longest possible time.

Question 12

How do you tell if lavender is bad?

Accepted Answer

If your dried lavender has lost its vibrant color and no longer emanates its characteristic aroma, it may be past its prime. For lavender essential oil, if it smells off or different than when you first bought it, it might not be good anymore. Also, cloudy or thickened lavender oil can indicate that it's gone bad.

Question 13

Tips for storing lavender to extend shelf life

Accepted Answer

• Always store dried lavender in an airtight container to prevent moisture from seeping in.

• Keep your lavender in a cool, dry place away from direct sunlight to protect its color and aroma.

• You can also store dried lavender in the freezer to prolong its life. Just make sure it's in a sealed container or bag to prevent it from absorbing odors. When you're ready to use it, let it come to room temperature first.

• Always keep lavender essential oil in its original dark-colored bottle as light can degrade its quality. If needed, you can also add a few drops of vitamin E oil to the bottle to prolong the oil's lifespan.

Question 14

Analysis of lavender

Accepted Answer

When it comes to cooking with lavender, one common pitfall is using too much. Despite its delicate aroma, lavender has a rather potent flavor that can overpower a dish if not used sparingly. Understanding how to balance lavender with other flavors is key. Given its pungent nature, pairing it with other bold flavors helps prevent it from taking over the dish. When using it in savory dishes, lavender pairs well with herbs like thyme, rosemary, and sage. For sweet treats, combining lavender with honey or vanilla adds depth to the floral note of this herb.

Another common mistake is using lavender directly from the garden or decorative flowers without considering whether it's safe for consumption. Remember to only use culinary-grade, pesticide-free lavender for cooking. Lavender intended for display may be chemically treated and thus not safe to eat.

To get the most out of lavender, use it sparingly till you achieve the desired flavor. Also, consider grinding the buds for a more subtle flavor or infusing them in liquid elements of your recipe to extract and evenly distribute the flavor. Besides using it fresh or dried in your cooking, you can also make lavender sugar or lavender-infused syrups for a fragrant addition to a variety of dishes.

Lavender

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms