|
Yes, you can use the leaves but they tend to be much stronger in flavor. I wouldn't use them for desserts or sweet recipes that call for lavender, but you could mix the leaves with other herbs for an Herbes de Provence blend for savory Provençal dishes. Lavender lends itself to savory dishes, from hearty stews to wine-reduced sauces. Lavender can also be substituted for rosemary in many bread recipes. The spikes and leaves can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grill. You can also infuse the flowers in milk or cream (heat gently - don't boil - then strain) - makes a wonderful flavored ice cream, creme brulee, or other dairy-based dessert. Also, from this site : quote: Lavender lends a lovely note to savory as well as sweet dishes. However take care that the fragrance dose not overwhelm the recipe.
Do not let meats marinate with lavender for longer than 48 hours. The interaction of the lavender with the fat will yield a soapy, disagreeable flavor.
Lavender has a natural affinity for red meat, game and game birds; for rich flavorful fish and crustaceans; and for red and black fruits such as blackberries, currants and plums.
English & sweet lavender can be used in flavoring desserts such as ice cream, sorbets, and baked dishes.
French lavender is too strong for most breads and desserts but can be used for grilling red meats or hearty herb breads.
Spanish lavender should not be used in sweet dishes and use only the foliage in cooked or grilled dishes.
Spike lavender should not be used in desserts or breads but the foliage can be used in grilling of meats.
|
| |
| Posts: 904 | Location: Zone 7 - Charlotte, NC | Registered: March 28, 2007 |  |
|
