Cooking with Lavender

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In a nonreactive saucepan, boil the wine, lavender, shallots, and parsley until reduced to about 2 tablespoons of liquid. Add a teaspoon of salt, a dash of pepper, and the balsamic vinegar. Bring the mixture to a boil again and allow to cool slightly.

Place the butter chunks in the bowl of a food processor and pour the liquid over them. Process until the butter is uniformly pink and workable. Shape by hand into two or three logs; wrap each in several layers of clear plastic wrap and freeze.

Remove from the freezer to slice off “pats” to top hot food. Return the unused portion to the freezer.

Adapted with permission from Lavender: Nature’s Way to Relaxation and Health by Philippa Waring. London: Souvenir Press, 1997.

Tuna with Fennel and Lavender

Serves 2

Banish the boredom of tuna sandwiches with this quick microwave version that’s delicious on rye bread.

1 six-ounce can tuna in spring water
1/2 cup plain, lowfat or nonfat yogurt
1/2 teaspoon crushed fennel seeds
1/8 teaspoon crushed dried lavender ­flowers, stalks removed
1/2 teaspoon salt

Drain the tuna in a strainer, rinsing with cold water. Place it in a small ­microwave-safe bowl and break it up with a fork. Stir together the remaining ingredients and spread them over the tuna. Microwave at half power for 2 minutes. Stir again and microwave on high for 1 minute. Serve hot or cold.

Adapted with permission from Sage Cottage Herb Garden Cookbook by Dorry Baird Norris. Old Saybrook, Connecticut: Globe Pequot, 1995.

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