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Uses for fresh lavender?

arielleeve Jun 28, 2013 05:16 AM

I got a bunch of fresh lavender in this past week's CSA. Never cooked with lavender, fresh or dried, and I have no idea what to do with it. Most of my google searches yielded information on drying it out. Any recipes (pescetarian only, please) people would suggest? Also, what is the best way to store it fresh? Thanks!

  1. g
    girlwonder88 Jun 29, 2013 01:18 PM

    I make a lavender infused simple syrup-make your simple syrup, add lavender to the hot syrup and let it sit til the flavor is your liking, then strain. Keep in fridge...great to add to soda water or mixed drinks.

    1. meatn3 Jun 29, 2013 12:57 PM

      I made a strawberry/lavender jam last year which was delicious!

      1. girloftheworld Jun 28, 2013 05:57 PM

        made Rachel Khoo's lavender honey chicken it was verrrrrrry yummy and easy. I am sure the sauce would hold up well with to salmon

        1. z
          ziggylu Jun 28, 2013 01:16 PM

          I make lavender lemonade for my husband. steep a little in some simple syrup, strain and use for lemonade.

          1. e
            escondido123 Jun 28, 2013 12:08 PM

            I have had a number of lavender dishes--shortbread, panna cotta, whipped cream--and they all tasted too much like soap for me. I would tuck it into my linen closet instead.

            1 Reply
            1. re: escondido123
              arielleeve Jun 28, 2013 01:21 PM

              I have this concern...

            2. helen_m Jun 28, 2013 11:00 AM

              I love lavender with lemon or orange in baking, this recipe is a real favourite: http://novice-baker.blogspot.com/2007/11/lemon-lavender-cake-real-deal.html

              I saw this earl grey cupcake with lavender frosting recipe on Pinterest this week which looks nice: http://semisweetie.com/cupcake-recipe/vanilla-earl-grey-cupcakes-with-lavender-frosting/

              My friend made this lavender gin which really appeals too: http://eattherightstuff.squarespace.c...

              1. p
                pine time Jun 28, 2013 06:56 AM

                Lavender shortbread is wonderful.

                Stash a few springs in a cupful of sugar to infuse lavender scent and flavor. Great for sprinkling over grilled foods.

                1 Reply
                1. re: pine time
                  enhF94 Jun 28, 2013 05:59 PM

                  came here to say this. A little goes a long way; don't overdo it.

                2. pinehurst Jun 28, 2013 06:50 AM

                  If you're up to it, I think you'd have great luck if you wanted to invest the time and money (and patience) to make Herbes de Provence. I've had great luck using the blend (dried obv) on grilled swordfish and in stews, but I confess I've never used it fresh (or straight alone) on fish.

                  1. m
                    MelissaPlaczek Jun 28, 2013 06:18 AM

                    Hi Ariel, I like to use my fresh lavender in my herb-infused water. Just place a sprig or two in a half gallon of purified water and let it infuse in the refrigerator overnight. So easy and refreshing. The best way to preserve a large amount of lavender is to dry it. Just hang it upside down in a dark spot for a couple weeks, remove blossoms and store in canning jars. Another great way to use lavender is in home-spa treatments, baths, and to make your laundry smell good... here's a link. Enjoy! http://www.chindeep.com/2008/05/21/lu...

                    1. j
                      jammy Jun 28, 2013 05:56 AM

                      Heat up a cup of honey and infuse it with a spoonful of lavender or make up a batch of black currant sorbet with lavender. I've sprinkled it over chicken and I suppose you could do the same with a thicker cut of fish that you'd oven roast.

                      1. Paprikaboy Jun 28, 2013 05:29 AM

                        Some years ago I had a fantastic lavender panna cotta with roasted peaches.

                        Found this recipe for the panna cotta.


                        1 Reply
                        1. re: Paprikaboy
                          arielleeve Jun 28, 2013 06:02 AM

                          Sounds wonderful except I've yet to make panna cotta since I don't eat gelatin. Still have to make the effort to find a vegetarian substitute...

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