You don’t need to wait for summer to enjoy lavender. Dried culinary lavender buds are available from PCC Natural Markets, Whole Foods, Market Spices and Local Harvest. Buy some now and have fun bringing the taste of summer into the spring bounty of halibut, strawberries, Copper River salmon and rhubarb. Celebrate nature’s abundance!
Three Easy Ways to Infuse Everyday Food with Lavender
May 14, 2009 by Kathy
The scent of lavender is pungent with an earthy, pine-like fragrance. Long used in soap and body lotions, this herb is now an essential in the kitchen.
1. Harvesting lavender is easy. When the blooms are almost fully open, simply cut a spike of organic lavender around midday when the blossoms are dry. With your thumb and index finger, rub buds off into a bowl. Store buds in a pantry away from the light.
2. Making Lavender Sugar is as easy as making up a jar of cinnamon sugar. Take 1 tablespoon lavender buds along with ¼ cup of granulated sugar. Food process for 1 minute converting buds into a soft powder. Mix in another 1 ¾ cups granulated sugar. Store in an airtight container. Wait three days before using so the sugar is infused with flavor.
3. For a taste of Provence, next time you are mixing up blueberry muffins, substitute lavender sugar for plain sugar.