Jul. 8, 2009 8:54 pm
Updated: Jul. 13, 2009 5:50 pm
It's not enough to stop and smell the lavender; this year I've decided to cook with it. And I won't be running out of this heady little flower any time soon thanks to my inability to accept that a tiny lavender plant eventually grows into a large lavender plant, multiplied by the immoderate amount of tiny lavender plants I bought at the nursery. I mean, they were so small and cute. How much room could they possibly take up?
And talk about bee magnets! My lavender is vibrating with fat black bees striped with neon yellow belly bands.
So here I go again. Just like the mint that ate my garden, lavender is becoming the ingredient I think of first when I think of cooking. If only in self-defense.
How does Lavender Tea Bread sound to you? It sounded great to me, and with a sugar glaze laced with fresh lime juice, this fragrant little loaf was delightful with lemonade, coffee, or--go figure--a cup of tea.
The next time I make it, I'll reduce the lavender from 3 tablespoons to 2 (you can have too much lavender) but this recipe is worth revisiting.
What's next? Lavender Shortbread Cookies? Or how about this: a friend just sent me a recipe for chicken roasted with lavender and honey. I'm going to have to buzz right over to my lavender crop and sacrifice a sheaf to the cause.
Do you cook with lavender? Drop me a note and give me some ideas!
Thanks for the visit, and happy flower-scented cooking.
Lavender Tea Bread with a sugar and lime juice glaze.
Lavandula x intermedia 'Grosso' aka "lavandin" (which certainly sounds nicer than Grosso).
Lavender flowers, up close and personal. No bees, though. They were camera-shy.