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Herbes de Provence can be varied to suit your taste.
Recipe Photography by Joe Coca
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and you can eat it, too!
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THE LORE OF LAVENDER is filled with stories of
its powerful influences on love, war, and politics. In the kitchen,
however, delicacy is lavender’s contribution. Just a little goes a
long way for most people; for those who want a stronger taste of
the herb, add a bit more to the recipe.
Lavender Herb Tea
Makes 4 cups
Shoo away the cares of the day with this calming tea.
1 teaspoon dried lavender flowers
1 teaspoon dried chamomile flowers
l teaspoon green tea leaves
1/2 teaspoon dried yarrow flowers
4 cups boiling water
Place the herbs in a warmed teapot. Pour in the boiling water,
cover, and steep for 3 minutes. Strain and serve, sweetened with a
little honey if desired.
Adapted with permission from Lavender: Nature’s Way to
Relaxation and Health by Philippa Waring. London: Souvenir Press,
1997.
Lavender–Wine Crunchies
Makes 3 to 4 dozen wafers
Try these crunchy little gems with a cup of strong tea or glass
of Chardonnay.
1/2 teaspoon crushed dried lavender flowers
1 tablespoon grated orange zest
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons butter, softened
1/2 cup white wine
Preheat the oven to 350°F.
In a large bowl, combine the lavender flowers, orange zest,
flour, salt, and baking powder. Cut in the butter until the mixture
resembles coarse cornmeal. Stir and add wine, a tablespoon or two
at a time, until the dough forms a ball.
On a floured pastry board, roll the dough into a rectangle 1/8
inch thick. Fold in thirds; roll again. Repeat, rolling somewhat
thinner this time.
With a sharp knife, cut the dough into squares or other shapes.
Place the pieces on an ungreased baking sheet. Prick each one two
or three times with a fork.
Bake for 15 to 20 minutes or until lightly browned. Remove to a
rack to cool.
Herbes de Provence
Makes about 1 cup
You’ll find yourself humming “La Marseillaise,” France’s
national anthem, as you reach for this versatile, infinitely
variable herb blend.
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