Lavender in the larder

Did you know that lavender flowers are edible?

Lavender is a flavouring for both sweet and savoury dishes. You only need small quantities as the flavour is powerful but a little lavender sugar sprinkled onto a scone before baking or lavender jelly as either a sweet jam or with a cold platter of cheeses or charcuterie is a surprisingly good combination. Lavender sugar is easy to make, it just takes a little time. All you do is to put a few dried flower heads into a jar of ordinary granulated sugar and leave for a few weeks for the sugar to take on board the flavour. You can then use it in sponge cakes, shortbread and as a sugar topping.

Lavender jelly is just as easy to make, using an ordinary jelly recipe such as crab apple jelly or rosehip jelly, simply add a few flower heads to the boiling mix about 10 minutes before the jelly is at setting stage. You can also add a sprig to the jar as a decorative touch. The flowers can also be crystallised for use in confectionary and decoration for cakes.

Baked savoury dishes can also be bought to life with a sprinkling of lavender flowers – just a few individual flowers, not the whole head – and is especially good on grilled or melted cheese such as goats cheese or ‘chèvre’.

Give it a try! English lavender is best – Lavandula angustifolia but you can use other varieties. We have Lavandula angustifolia available at the nursery if you don’t have any in your garden!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s