How to Cook With Dried Lavender
Dried lavender can accent a dish with a floral scent reminiscent of perfume. Lavender adapts well to both sweet and savory dishes, but use caution when adding it, especially in dried form--it can quickly overpower a recipe. Does this Spark an idea?
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Things You'll Need
- 2 tbsp. dried lavender
- 2 tbsp. dried rosemary
- 2 tbsp. dried marjoram
- 2 tbsp. thyme
- 2 tbsp. savory
- 2 tbsp. crushed fennel seeds
- Mortar and pestle
- 2 1-pt. resealable jars
- Milk
- 2 cups granulated sugar
Instructions
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1
Combine in a mortar equal parts of dried lavender, thyme, marjoram, crushed fennel seeds, savory and dried rosemary. This common spice combination, used in French cooking, is called Herbes de Provence.
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2
Crush and stir the ingredients with the pestle, then transfer the mixture to an airtight jar and store it in a dark, cool place for up to one month. Use this mixture to add flavor to eggs and chicken (see Reference 2).
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3
Soak dried lavender in milk for the base of a dairy dessert such as honey lavender ice cream (see Resource 1).
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4
Decrease the amount of dried lavender to 1/3 of the fresh lavender flowers required for any recipe (see Reference 1).
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5
Substitute dried lavender for an equal amount of dried rosemary in bread recipes.
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6
Grind 1 to 2 tbsp. of lavender with a mortar and pestle and combine it with 2 cups of granulated sugar in a 1-pt. resealable jar. Store the mixture in a dark, cool spot for at least two weeks to allow the lavender scent to permeate the sugar. Use the sugar in dessert recipes or to sweeten hot tea.
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