Cooking & Baking Essentials
The Profile
The Essential Guide To Lavender
Lavender, a member of the mint family, has long been a valuable herb not only in the culinary arts but for use around the home, particularly when entertaining & the garden. In general, it may be used to garnish handcrafted dessert plates, main dish platters & cocktails keeping in mind that there are specific varieties that should be used if paired directly with food as opposed to simply accompanying items without contact. Fresh & dried lavender offer lovely fragrance & eye-catching color. Learn about many of the types available & how they may be used. Over the next several weeks, I’ll showcase ways they may be integrated into your everyday & entertaining repertoire.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Cook, Bake & Entertain With Lavender
Knowing what variety of lavender is best to use for specific applications around the home will guide you in making the right purchase from garden markets. Learn how to navigate this breathtaking, fragrant herb in order to make sound decisions.
The Essential Guide To Lavender
Spring socials are an opportunity for the hostess to honor family & friendships. With a little forethought, they may be simple & lavish gatherings. Integrating fresh or dried lavender into recipes, flower arrangements & garnishes will have you ready to host an array of receptions, showers, garden parties & birthday celebrations with a truly elevated feel. Here’s what you should know.
No. 1
French Lavender
Lavandula stoechas also known as French Lavender, Spanish Lavender or Butterfly Lavender blooms from mid-spring through the summer months. It should be noted that Lavendula dentata is a species also known as French Lavender or Fringed Lavender & looks a bit different from one another even though the name is used interchangeably to identify them. It’s used in cosmetics, soaps & lotions by offering wonderful scent. Generally speaking, it should be noted that French Lavender is not recommended in large quantities for cooking.
No. 2
English Lavender
Lavandula angustifolia also known as English Lavender or Common Lavender originated in the Mediterranean. It’s often used for cooking, scent sachets, oils & general landscaping. In general, it’s a flowering perennial that grows 2 to 3 feet tall & wide. English Lavender prefers full sun & dry, well drained soil. Depending on the zone in which it is grown, expect the blooms to open from early to mid-summer.
Munstead
This compact lavender exhibits a combination of soft purple, pink & blue flower spikes & grows well in containers. Use the variety for dried florals & potpourri sachets. Munstead, known for its sweet fragrance, may be used in a variety of cooking applications.
Royal Velvet
The dark, rich blue bloom spikes elevate well above the greenery on this show stopping variety. It’s a bit more tolerant to excessively wet areas than many other lavenders. Use Royal Velvet in dessert applications.
Melissa
Excellent for cutting fresh or using for dried arrangements, Melissa offers soft lilac color that blooms once during the summer months. Use Melissa in desserts & to perfume hot beverages such as tea.
Hidcote
Dark purple flower spikes with blue-green foliage, Hidcote is a good, low border variety. It is an excellent specimen to dry & use for craft projects since it holds its color well. It may also be used in cooking applications.
No. 3
Downy Lavender
Lavandula pubescens or Downy Lavender is a tender variety not recommended for drying. Downy Lavender grows 2 feet tall with spikes up to 3 feet in height. It is known to bloom more than once during the growing season.
No. 4
Dried Lavender
Dried Lavender has many uses in the kitchen & around the home. Be sure to purchase culinary grade lavender when cooking & baking to ensure it will not overpower delicate foods. Look for it with other dried herbs in the market & not in the craft department. Dried Lavender may be ground & used to scent honey, butter, sugars & homemade syrups. Use a mortar & pestle to crush it.
The Tune
“Inspiration” Doris Day
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