Cooking with Lavender

and you can eat it, too!

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.

1 teaspoon dried lavender flowers
1 teaspoon fennel seed
1 teaspoon celery seed
11/2 teaspoons dried basil
3 tablespoons dried rosemary
4 tablespoons dried oregano
4 tablespoons dried chives

Mix the herbs together and store in a tightly closed jar in a cool, dark place. Sprinkle over salads and meat dishes or add to soups and stews. For a special taste treat, sprinkle herbes de Provence over hot, lightly buttered popcorn.

JUST A TOUCH OF LAVENDER

For other ways of using lavender, try these tips.

• Lay bundles of fresh lavender on hot coals when you are grilling poultry or vegetables.

• Add dried lavender to the wood chips in a smoker; this is especially good with fish.

• Bury a couple of fresh lavender flowers in the sugar bowl or add a few to a jar of honey.

• Add a teaspoon of crumbled lavender flowers to the filling for apple pie or apple crisp.

• For a fragrant prelude to restful sleep, stitch a tablespoon of dried lavender flowers into a little muslin bag and stuff it between your pillow and pillowcase.

• Sprinkle several drops of lavender oil on a small bundle of dried lavender and place it above the radiator or heating vent to fill a room with scent.

Lavender Vinegar

Makes about 2 cups

Sprinkle this refreshing vinegar on a salad to give taste buds a zing.

1/2 ounce fresh lavender flowers and leaves, or 1/4 ounce dried
2 cups white wine vinegar

Place the lavender in a clean glass jar. Bring the vinegar to a boil and pour it into the jar and cover with a nonreactive lid and store in a cool, dark place for two weeks. Shake the jar daily.

Strain the vinegar and use it as you would any other; it is especially good as a substitute for rosemary vinegar.

Lavender–Red Wine Butter

Makes 11/4 pounds of flavored butter

Keep this tasty butter on hand in the freezer to add extraordinary flavor to steamed fish, broiled steaks, or other dishes.

1/4 cup red wine
2 teaspoons dried lavender flowers
3 finely minced shallots
1 teaspoon finely minced parsley
1 teaspoon salt
Pepper to taste
1 teaspoon balsamic vinegar
11/4 pounds unsalted butter,
cut into chunks

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.