Jessica Ivaska
Laura Brewer
Michael Sarko
Bryan Mills
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August 12 2010
Posted in
Seattle -
Cook It - Seattle
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| Photo: Jessica Ivaska |
Flowers with Flavor
Lavender fans and cooks love the Sequim Lavender Festival. The first time we went, we came back laden with lavender lemon pepper and raspberry lavender pancake mix, ready to liven up our grilled chicken and breakfast routine.
The flavor was unique and so delicious, I went hunting to see what else I could do with this amazing herb. Turns out there dozens of ways to use it, and because it can add depth and delight to almost any meal, I'm sure there are more just waiting to be discovered.
While lavender is in season, stock up, check out these cooking tips, and try out some of the mouthwatering recipes below. Be sure to use organic home-grown, or culinary-grade lavender so you aren't ingesting any of nasty pesticides used on plants not traditionally considered edible.
Keep in mind that a little goes a long way. On that note, dried flowers are much stronger than fresh (try drying your own so you can enjoy lavender treats year round), so if you're using dried lavender in recipes calling for fresh, use only one-third of the specified amount or your dish may end up too "flowery," so to speak.
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| Photo: Jessica Ivaska |
Endless Possibilities
It truly is amazing what you can do with this versatile herb. You can make ice cubes, add it to sugar or salt, combine it into an herb blend like herbes de Provence...the possibilities are truly endless! So get cooking and let us know what you discover.
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