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Feb 19, 2008 08:20 AM

Savory Foods with Lavender Sprigs?

We picked up some lavender sprigs over the weekend and have no idea what to put them in. There are tons of recipes out there for lavender buds, but so few for the piney bitter leaves of the plant!

Last night we made a quiche with lavender, rosemary, onions, kale, and goat cheese. It was awesome, and now I'm hooked! Now looking for a couple other dishes -- any suggestions? One website recommended putting lavender leaves in pizza, but I'm not sure how their flavor will pair with tomatoes. Has anyone tried that?

Extra points for vegetarian or seafood dishes!

Thanks in advance!

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  1. I did a lavendar roasted chicken and it was wonderful. I essentially chopped up lots of the greens and stuffed them in the cavity with a halved lemon. I did sprinkle the skin with a bit of lavendar buds, too. I did not use rosemary or garlic because I thought they might overwhelm the lavendar.
    I hope others have some more fun ideas!

    1. Roasted acorn squash with honey and lavender - just drizzle honey on 1/2-ed acorn squash and sprinkle on the lavender. Roast in a 350 oven until soft.

      It seems to me that putting some of the whole sprigs on the coals of a grill and grilling some chicken or fish over the smoke would be yummy - if the piney bitter leaves don't make it, well, piney and bitter. Never tried it, though.

      And I know you said savory foods, but the White Dog Cafe cookbook has a delicious recipe for lavender shortcake biscuits - delicious plain or piled with berries.

      1 Reply
      1. re: jvozoff

        Ooh, acorn squash w/ honey and lavender -- that may very well be making tonight's menu!

        I actually made shortbread with lavender and lemon last night, but I used lavender buds for that. I'm planning on trying something similar with the leaves...

      2. ooh talk to me about that quiche, it sounds marvelous. Care to share the recipe please?

        4 Replies
        1. re: aussiewonder

          I'm only too happy to share the recipe!

          9-inch pastry shell
          3 tbsp butter
          1 small onion, sliced thin
          1/2 tbsp finely chopped rosemary leaves
          1/2 tbsp finely chopped lavender leaves
          1 small bunch kale, stems removed (we used about 1/2 lb red)
          3 eggs
          1 cup half-and-half
          1 1/2 - 2 cups shredded hard cheese (we used an artisanal similar to Gruyère)
          3/4 cup crumbled goat cheese (we used Chabis Feuille)

          Blanch the kale about 2 minutes in salted water. Drain, chop, and press out excess water.
          Saute the onions in butter. When slightly caramelized, add the herbs, kale, and salt and pepper to taste (remember the cheese and custard will add more salt!).
          Distribute about half the shredded hard cheese on the bottom of the crust.
          Layer the kale mixture and goat cheese into the crust next.
          Top with the remaining shredded hard cheese.
          Whisk together the eggs, half-and-half, salt, and pepper to make the custard, then pour evenly over the quiche.

          Bake for 35 minutes at 350 degrees, or until a knife inserted at center comes out clean.

            1. re: lmoy

              Oh! Thank you - that does sound really interesting. I have a surfeit of lavender and will try this!

              1. re: Alice Letseat

                If you do make the quiche, let me know how it works out for you!

                A couple nights ago we made lavender curry hummus from the Lavender Cookbook by Sharon Shipley... it was alright, but I think the amount of curry given in the recipe was too overpowering, so I can't really comment on how the flavors complemented each other.

                On the list for the weekend are the acorn squash (didn't manage to get to it during the week!), a lavender focaccia, and some rosemary lavender shortbread.

          1. Are all varieties of lavender suitable for use in cooking? I have a lot of lavender in the backyard, but not sure exactly what kind it is...