Both my mother and
father were amazing cooks, and with eight children to feed, they knew
the value of making use of a season’s abundance. When apples were
ripe, we ate apple pie and apple crisp. When strawberries were in season,
jam and shortcake were on our table.
My own passion for fresh food and the discovery of lavender paired up
like long-lost lovers in the summer of 2004. I indulged my love for cooking
by assisting at cooking classes. A chef I met that summer shared
her enthusiasm for cooking with lavender. Her inspiration set me
off on an exploration of cooking with lavender that resulted in my publishing
a cookbook in 2010 called Discover Cooking with Lavender.
Along the way, I've learned a lot about
cooking with lavender, and I'm learning
more all the time. For instance, here's a picture of some sweet potatoes
fries topped with blue cheese and lavender buds that I ordered
in a local restaurant.
They were FANTASTIC! Something about the
sweetness in the potatoes, the salt, and the sharp taste of the blue
cheese with floral taste of the lavender made the plate of fries a real
treat. I figured out how to make these at home—check
my blog for
Sugar is a main ingredient in many recipes for lavender flavored
beverages or sweets. You can buy it ready-made at most lavender
farms or from culinary stores, but it's easy to make your own. Make
up a batch to keep on hand, then use it to flavor berries, fruit drinks,
whipping cream, and more. Or package it in a decorative bottle for a
delightful hostess gift.
here for illustrated directions for making your own Lavender Sugar.
You can also
learn more about cooking with lavender by watching me demonstrate a few
of the recipes from my book on TV:
You can find more information about cooking with lavender on my blog.
a peek inside the book