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!
Labels: Ingredient of the Week