What to do with tons of fresh lavender?
I just picked a bunch of wonderful English lavender from a farm in Long Island. I'm not sure if I should dry it and wait to use it then, or if there is something tasty I can incorporate it into while it's still fresh. I was thinking cookies, cakes, muffins, creams, etc... Thank you in advance for any advice!
17 Comments
lizzyinthekitchenJuly 8, 2013
I had a lavender lemonade recently and it was really good.
Rebecca V.July 8, 2013
lavender simple syrup is wonderful, too. can turn out with a very nice, subtle violet color. just make simple syrup, add lavender to steep while it's cooling down, then strain.
KristiJuly 8, 2013
Oh, I like this! Do you know if it goes well in coffee or smoothies of any kind?
boulangereJuly 8, 2013
I'm guessing that you're not referring to literal tons here, but rather an abundance. Lucky you! Here is a bread I developed for a friend's new restaurant:
http://food52.com/recipes...
http://food52.com/recipes...
KristiJuly 8, 2013
This looks great, I'll have to try it out! Can I use the fresh buds, or do I have to wait until they are dry?
GabriellaJuly 7, 2013
Love the honey and shortbread idea. I also love doing the same thing as with the honey using olive oil, it tastes great for roasting and sauteeing vegetables. Perhaps lavender lemonade might appeal too?
stagneskitchenJuly 7, 2013
Lavender infuses into butter really well. Melt some butter with lavender, then strain and use it in brownies. Or heat some oil with lavender and cracked pepper for a nice finishing flavor. I've also used lavender in preserves.
petitbleuJuly 7, 2013
Oh, and I bet lemonade would be awesome with some lavender in it.
petitbleuJuly 7, 2013
I would definitely dry it and then use it. The infused honey is a great idea. You could add it to a variety of baked goods (I think lavender and buckwheat are a great combo, so maybe buckwheat shortbread with lavender) as well as to tea or ice cream. You could use the flowers to flavor sugar by simply rubbing sugar and lavender together or just letting them sit in a jar together until the sugar absorbs the lavender essence.
KristiJuly 8, 2013
I'm going to try this; do you think this would work for stevia too?
girlearleJuly 7, 2013
Infuse local honey with the lavender by heating honey over very low flame and stirring in fresh lavender buds.Keep watch as the mixture can bubble up even at a low temp. Since honey will loose some of it's water content during the heating it will be more viscous and pushing through the fine sieve is a bit of work- the fragrance of that honey each time you open the jar will erase the memory of any struggle you encountered in the process
Merrill S.July 7, 2013
Chopped finely, it's a really nice addition to shortbread.
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