How to Cook With Lavender Oil

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Lavender is frequently used in French dishes worthy of culinary genius. Although not as frequently used in the United States, lavender is becoming more popular. Some lavender can have a bitter taste; others prove sweet. Lavender is useful in dessert and bread recipes. You can use dried lavender or try lavender oil.

  • Ask a cooking store or tea shop which lavender will work best for your needs, as there are about 30 different species of lavender. Cook or season your food only with lavender that is marked culinary or food grade.

  • Experiment and use lavender sparingly in your cooking. A little can go a long way. Start with a teaspoon of lavender oil, and simmer with a meat dish or add to a casserole. Think of lavender like vanilla extract: it's strong and potent, and just a little can season your dish.

  • Try a tip from the cookbook "Sauces" by James Peterson, and replace thyme with lavender in your entree. Add a few drops with garlic, and let simmer before spooning onto a meat dish or casserole.

  • Use a tablespoon of lavender oil to simmer with fresh fish, pot roast, a whole chicken, or favorite meat entree. Incorporate other strong ingredients like rosemary sparingly. Otherwise, you may have competing flavors.

  • Make your own lavender honey by adding a few teaspoons of lavender oil to your honey. Heat in a crock pot on low for several hours until fragrant before jarring your new honey.

  • Throw in a teaspoon of lavender oil to your favorite bread recipe, and mix well.

  • Mix in a teaspoon of lavender with your favorite lemon cookie or lemon bar recipe instead of vanilla extract. Lavender recipes are frequently complimented with bold lemon flavors.

  • Try a drop of lavender in a martini with a splash of lemon or citrus for a refreshing summer beverage. Your cocktail will compliment your new lavender dishes.

Tips & Warnings

  • Store dried lavender in an air-tight container or freeze in a zip-lock bag. Start with a few drops of lavender oil before moving on to more aggressive measurements.
  • Not all lavender is grown for the purpose of ingesting, and some can prove hazardous. Regardless of what you choose, make sure you're cooking only with lavender meant for consumption.

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