mezzomediLavender
Heady, slightly camphorous flower, to be used by the pinch in desserts and with lamb.
Culinary lavender (true lavender, Lavandula angustifolia) is harvested in summer in Provence; mostly the dried flowers are used. Its floral, camphorous scent quickly turns soapy: a pinch is enough. Apart from lavender honey, traditional in Provence, its use in cooking is mostly modern: custards, ice creams, shortbread, lamb and some herbes de Provence blends.
Best pairings
Honey Classic94%Provence: lavender honey, floral and mellow, is the plant's traditional marriage.
Apricot Classic86%Apricots roasted or poached with lavender: the floral note underlines the fruit's tart fruitiness.
Lamb Classic84%Haute-Provence: a pinch of lavender in lamb's herb crust, a modern use.
Thyme Classic84%Two plants of the garrigue: thyme rounds off lavender's camphor note.
Milk Classic82%Lavender-infused milk is the base for custards and ice creams: milkiness softens the floral.
Rosemary Classic82%Their resinous notes echo each other in Provençal lamb marinades.
Goat cheese Classic80%Fresh goat's cheese drizzled with lavender honey: the floral answers the lactic tang.
Butter Classic80%Lavender shortbread: buttery richness carries and softens the flowers' scent.
Peach Classic79%Peaches poached in a lavender syrup: floral and stone fruit go together.
Strawberry Classic78%Lavender-scented sugar heightens the red-fruit character of strawberries.
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FAQ
What goes well with lavender?
Lavender pairs well with honey, apricot, lamb, thyme and milk. Provence: lavender honey, floral and mellow, is the plant's traditional marriage.
When is lavender in season?
Best season: summer.
What can I substitute for lavender?
If you don't have it, try: rosemary, thyme, orange blossom water.