Simone Van Den Berg explains some different uses of lavender from its fragrant to culinary properties.
By Simone Van Den Berg
Lavender is mostly known for the oil that is made out of the pretty purple flowers, This oil is an important ingredient in washing detergents, soap and perfume because of the lovely flower scent. And the flowers are also used a lot in potpourri’s.
Also in the potpourri for the kitchen, the provencal herbmix you can find some of the lavender flowers. The flowers are used in their dried form or their fresh form as seasoning for cheese, vegetable dish and ofcourse pasty and chocolate.
Make sure you use lavender in small amounts when cooking. It is quickly too much and you don’t want your guests to have the feeling they are eating soap.
Want to do something different? Make lavender sugar. Put some white sugar and dried lavender flowers in a jar that you can seal well (roughly 2,5 to 3 tsp of lavender to one cup of sugar) and leave the pot to stand unopened for about three weeks. After that you will have a wonderful sugar that has the fresh tasty of spring and can add that in a very subtle way to a cup of tea or your whipped cream.
Try and combine the flavor of lavender with tomatoes or carrots. It’s supposedly really good.
Simone van den Berg is a Netherlands based freelance food photographer and food blogger. She has a passion for cooking, food and travel, which she shares on her blog Simone's Kitchen and of course right here on Honest Cooking.