Culinary Lavender Flowers - 0.5oz.
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Lavandula angustifolia - "English Folgate"
A tiny bush that packs a big wallop. This variety of English lavender is one of the best oil producers and is excellent for culinary use. Folgate is a tiny bush with narrow, small leaves and a sweet aroma. If you like cooking with lavender or enjoy the sweet smell in potpourri and sachets you will love this variety.
The lavender flowers add a beautiful color to salads. Lavender can also be substituted for rosemary in many bread recipes. The flowers can be put in sugar and sealed tightly for a couple of weeks then the sugar can be substituted for ordinary sugar for a cake, buns or custards. Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle.
Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets.
Note: The key to cooking with culinary lavender is to experiment; start out with a small amount of flowers, and add more as you go. Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.