COOKING WITH LAVENDER
Let things taste of what they are. --Alice Waters
Cooking with lavender is a distinctive experience, and is similar to adding its cousins--mint or rosemary--to a dish. However, rather than cooking with lavender leaves, the flowers are generally used. All lavender varieties are edible, though English lavenders (Lavandula angustifolia) are the sweetest by nature. Using lavender from one's own garden is very satisfying, or culinary lavender can be purchased using our Online Shopping. Blue Mountain Lavender Farm's culinary lavender is kindheartedly and naturally grown with your table in mind.
Explore some of our favorite recipes below.
LAVENDER WHIPPED CREAM
Our farm favorite year after year
1 c. heavy cream
3 Tbsp fresh lavender flowers or 1 Tbsp dried lavender flowers
1 Tbsp powdered sugar
A hint of vanilla extract
Fresh lavender for garnish
Combine the heavy cream and fresh or dried lavender in small bowl. Mix well, cover and refrigerate for 8 hours while the cream absorbs the lavender flavor. Strain out the lavender flowers and discard. Beat the cream until it is thick. Gradually add sugar and vanilla and continue beating until the consistency is stiff.
Serve on fresh fruit, pound cake or other dessert and sprinkle a few lavender flowers over the cream before serving. Yield: 2 cups.
MEDITERRANEAN ORANGE &
LEMON SALAD WITH
This crisp citrus salad will transport you to a terrace high above the Riviera
2 romaine lettuce hearts or butter lettuce
1/2 cucumber, thinly sliced
1/2 sweet red onion, slivered
1 medium orange, peeled and thinly sliced
1 medium lemon, peeled and thinly sliced
Lavender Vinaigrette (below)
Tear the lettuce into bite-size pieces and place on a platter. Scatter the cucumber, onion, orange and lemon over the lettuce. Prepare the vinaigrette and pour over the salad. Mix lightly. Serves 8.
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar or rice vinegar
1/2 teaspoon sea salt
1 teaspoon dried culinary lavender, ground in space grinder
In a small bowl, whisk together the oil, vinegar, salt, and lavender.
Inspired by The Lavender Cookbook by Sharon Shipley.
TROPICAL SMOOTHIE WITH LAVENDER & LIME
Four flavor sensations -- floral, sweet, aromatic and tart -- combine to make this creamy tropical treat
1/2 cup water
1 teaspoon culinary lavender
1 banana, peeled and broken in half
1 cup fresh pineapple, peeled, cored and cut into pieces
1 mango, peeled and cut into chunks
juice from 1/2 lime (about 2 tablespoons)
Place all the ingredients into a blender and blend on high speed for a few minutes or until all ingredients are smooth. Makes 2 servings. Inspired by The Lavender Gourmet by Jennifer Vasich.
PEACH LAVENDER JAM
Spread this on your morning toast or hors d'oeuvres crackers
2 Tbsp dried lavender flowers
½ c. boiling water
4 c. finely chopped peaches (5 to 6 medium, peeled)
2 Tbsp lemon juice
6 c. granulated sugar
1 pouch liquid fruit pectin
Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers. Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin. Ladle hot jam into jars, leaving 1/4-inch of head space. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks. Yield: 6 cups. Inspired by www.loveandoliveoil.com.
LAVENDER HONEY BUTTER
A delectable spread for any breakfast bread
1/4 pound (1 stick) salted butter, warmed to room temperature but not heated
1 Tbsp honey
1 Tbsp dried lavender flowers, partially ground if desired
Blend all three ingredients thoroughly by hand or with a food processor. Pack into a small bowl for serving at room temperature, or roll into a decorative log using a sheet of parchment paper and refrigerate before serving sliced. Refrigerate or freeze leftover portion to preserve and bring to room temperature before serving again. Keeps for about one week in the refrigerator and about one month in the freezer.